Crispy Oven-Fried Chicken Tenders Recipe from Master Chef Kirk Leins

Here is another recipe from Chef Kirk Leins, a recipe near and dear to my kids' hearts...Crispy Oven-Fried Chicken Tenders (or more affectionately referred to as Chicken Nuggets, not to be confused with Chicken McNuggets). While I have not attempted this very simple recipe yet, I will be soon as I'm getting tired of eating the kids' nasty leftover frozen re-constituted chicken mystery nuggets.  Time for something more appetizing!  Get more cooking videos and free recipes at


1 to 1¼ lbs. chicken tenders
2 egg whites
2 tsp cornstarch
Zest of a whole lemon (and juice from half)
1 C Panko breadcrumbs
2 Tsp dried parsely
Kosher salt and freshly ground black pepper
Extra virgin olive oil

Preheat oven to 450 degrees.

In a shallow dish, add egg whites cornstarch and lemon juice. Whisk well with a fork and set aside.

In another shallow dish, add breadcrumbs, parsley, and lemon zest. Liberally season the mixture with salt and pepper. Mix to combine and set aside.

Dredge chicken tenders in egg white mixture. Shake off excess liquid and then dredge in breadcrumb mixture. Set aside and repeat with remaining tenders. Allow tenders to sit at room temperature for 15 minutes before frying.

Heat 3 to 4 tablespoons of oil in a large skillet placed over a medium-high flame. Fry tenders for 1½-minutes on each side, or until the breading is crispy and a light golden brown. Transfer the tenders to a baking sheet and cook in oven for 6 minutes. Serve.

For an easy sauce to serve alongside the tenders, simply mix together either Dijon or any grainy French-style mustard and honey until you achieve the proper balance of sweet and sharp. Add a small splash of white vinegar to brighten the flavors and you’re done.