Southern Style Chicken Tenders


Southern Style Chicken Tenders

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 15 portions


  • 3 lb . large chicken tenders

Crumb Coating

  • 20 Melba toasts
  • 1/2 cup cornmeal
  • 3/4 cup grated parmesan cheese
  • 1 Tbsp smoked paprika or regular paprika
  • 1 Tbsp chili powder
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 1/2 tsp salt
  • non-stick canola oil spray or olive oil
  • dried parsley , for garnishing

Flour Dredge

  • 1 1/2 cup flour
  • 1 1/2 tsp salt

Liquid Dredge

  • 4 eggs
  • 1 tsp hot sauce


  1. Preheat oven to 425 degrees F. Crumble the Melba toasts until you get a sandy texture.

  2. Place Melba crumbs into a large, shallow dish and add the cornmeal, parmesan, paprika, chili powder, black pepper, garlic and onion powder, and salt. Mix together thoroughly.

  3. Crack eggs into another shallow dish and add hot sauce. Mix thoroughly with a fork, and set aside. Add flour and salt into the last shallow dish, then also mix thoroughly.

  4. Dip each tender completely into the flour dredge first, then the liquid dredge, and then finally into the melba coating.

  5. Place fully dredged and coated tenders on a large baking sheet covered with foil and sprayed with non-stick oil spray. After you finish coating all the tenders, give each tender a heavy spray of oil spray or drizzle with olive oil before placing in the oven. Bake the tenders for 20 minutes, until golden brown.

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