- 1 ½ lb chicken breast boneless, skinless, tenderloins, cut into 2 inch pieces
- ½ cup teriyaki marinade
- 1 ½ cups panko breadcrumbs toasted
- 1 Tbsp cilantro chopped
- sea salt, and pepper to taste
Prepare the chicken:
Preheat oven to 350°F.
Cut the chicken into approximately 2 inch cubes.
Place chicken pieces in a zip top bag with the teriyaki marinade. Expel all the air from the bag and seal.
Refrigerate for at least one hour.
Line a baking sheet with parchment paper.
Spread the breadcrumbs on the parchment and season with sea salt, and pepper.
Toast the breadcrumbs for about 5 minutes or until golden brown. Remove from oven and allow them to cool for about 5 minutes. Add the chopped cilantro.
Lay the chicken tenders flat on the breadcrumbs and coat on both sides. Set the coated pieces of chicken on a plate until all have been coated.
Discard the any remaining panko and the parchment paper.
Conventional oven cooking:
Frequently asked questions:
- How long can I store the cooked chicken tenders? Once the chicken has cooled you can store it in the refrigerator in an airtight container for 3-4 days.
- How do I reheat the chicken? Reheat the chicken in the microwave for 1-2 minutes and stop to turn every 30-45 seconds until hot. Once reheated do not cool and store again in the refrigerator, consume it right away. So only reheat the amount you will consume. For a crispier texture you can reheat in the oven set at 200°F for 10-12 minutes until they are warm in the center. Reheating in the air fryer can be done at 350°F for 3 minutes until they are warm throughout.
- Can I freeze the chicken tenders? Yes, allow the chicken to cool and you can freeze in airtight containers for up to 2 months. Thaw completely in the refrigerator and then reheat with one of the methods shown above.
Calories: 209kcal | Carbohydrates: 14g | Protein: 27g | Fat: 3g | Cholesterol: 72mg | Sodium: 1161mg | Potassium: 502mg | Sugar: 4g | Vitamin A: 35IU | Vitamin C: 1.4mg | Calcium: 39mg | Iron: 1.5mg