The kids were in the mood for chicken tenders, which is no surprise to anyone. Every teenager in America is obsessed with Cane’s and Wingstop right now, and I’m tired of putting up a fight. The last place I want to be is sitting in a drive through, but I’m willing to make it for them.
I was out of panko and breadcrumbs, so the next best thing was some form of cracker. I had a box of Simple Mills crackers, which I haven’t used as breading before, but it was worth a shot. They’re already seasoned so the flavor is there, what could go wrong? I think I’m onto something.
For the chicken
2 lbs chicken tenders
1 cup buttermilk
1 large egg
2 tsp kosher salt
1 tsp oregano
1 tsp garlic powder
1 tsp paprika
Few cranks of black pepper
½ tsp crushed red pepper
For the breading
1 box Simple Mills Parmesan Garlic crackers
½ cup grated parmesan
1 tsp oregano
1 tsp salt
1 tsp black pepper
Avocado oil spray
Marinate the chicken by whisking together buttermilk, egg, salt, oregano, garlic powder, paprika, black pepper, and crushed red pepper. Add the chicken tenders and marinate for at least a half hour, but up to 4 hours.
In a food processor, blend the Simple Mills crackers and pulse with parmesan, oregano, salt, and pepper.
Bread the chicken by removing it from the marinade and coating in the cracker mix until covered.
Airfry at 400 degrees F, for 9-12 minutes, flipping halfway. Remove once the chicken reaches 160°F, it’ll carry over cook to 165°F.
Let them rest for just a few minutes and serve with the dipping sauce of your choice. My wife’s from the Midwest so homemade ranch always wins here, but marinara or Caesar dressing could be the move.
It’s a shortcut, but it works. It actually made the dinner better, and more nutritious for the kids. The Simple Mills crackers added much more to the flavor than I had anticipated, in the best possible way.
Give these a rip and let me know what you think!
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