My son is all about chicken thighs with some light spice. Getting him to TRY (much less LIKE) any other cut of meat is not easy. But last night, I scored something of a victory. He's never had chicken nuggets, but if your kiddo prefers the smaller shape, there's no reason you can't cut the chicken into smaller bites before breading and cooking.
I served these tenders with green beans (sauteed with bacon) and roasted Yukon Gold potatoes — neither of which my son even bothered to try. Grr, toddlers. But hey, one for three ain't bad, right? That's like batting more than .300. I'll take it.
- 1/2 C gluten-free panko crumbs
- 1/4 C olive oil
- 1 lb. chicken breast tenders
- 1 tsp. kosher salt
- 1 tsp. pepper
- 1 tsp. paprika
- 1/2 stick soy-free vegan buttery spread
*All of these measurements are approximate. I eyeballed everything based on our particular tastes and encourage you to do the same. You're busy. And who wants to wash all these measuring cups and spoons!
What to do
- Put chicken tenders in bowl.
- Add olive oil to coat chicken.
- Add panko crumbs, salt, pepper, paprika (and any spice you want!). Work with the chicken to help the coating stick (as much as possible) to the chicken.
- Melt buttery spread in skillet over medium heat. (Oil would work here too. Or if you don't have dairy issues in your house, go for the butter.)
- Add chicken tenders. Let cook until browned on one side, 5-6 minutes or so.
- Turn and cook the second side.
- Serve with barbecue sauce, mustard or other dips if that's your thing.