Main Dish

Za’atar-Crusted Chicken Tenders

Za'atar Chicken Tenders

Just look at all that crunchy, golden yumminess! It’s got to be time-consuming, difficult, and unhealthy, right? Nope! It’s about a half hour, start to finish, easy (as long as you’re gentle & patient), and healthy! It does use several dishes, so it’s nice to have a dishwasher. 

The gentle & patient part is the key. Gentle, while doing the dipping and flipping, so the crust doesn’t fall off. Patient, by not peeking constantly to see how the browning is going, so the crust doesn’t stick to the pan or fall off. You’ll know it’s browning well just by looking at the edges; when they look brown, you can peek. Organized is good, too. Since everything moves quickly once you start cooking, it’s helpful to have all the prep work done first, and everything right within reach. Follow those tips, and you’re well on your way to a really delicious dinner. Your dinner companion will think you spent hours in the kitchen! 

Recipe adapted from Cooking LightYou’ll find a printer-friendly version of my recipe at the bottom of this page.

Ingredients:

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1 lb. chicken tenders (about six or seven)

½ tsp kosher salt, divided

½ tsp freshly ground black pepper, divided

1 cup panko

*1 Tbsp ground sumac

*1½ tsp thyme

*1½ tsp marjoram

*1½ tsp oregano

*1 Tbsp toasted sesame seeds (may substitute un-toasted)

1 large egg

1 large egg white

3 Tbsp olive oil, divided

*May substitute 3½ Tbsp commercially prepared Za’atar seasoning for these ingredients

Preparation:

1.) Preheat oven to 400°F. Combine ¼ tsp each of the salt and pepper and sprinkle the chicken evenly on both sides with the mixture. Set aside.

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2.) Combine the panko, remaining salt and pepper, along with the sumac, thyme, marjoram, oregano, and sesame seeds in a shallow dish.

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3.) In a separate shallow dish, whisk together the egg and egg white.

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4.) Lightly oil a rimmed baking sheet, such as a quarter-sheet pan, and place it near the stove. Heat half the oil in a large non-stick skillet. Set your chicken, egg, and panko dishes close by.

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5.) Press the first piece of chicken into the panko, coating both sides. Gently dip both sides into the eggs, then gently press each side into the panko again. Add to the hot oil in the pan.

 

Repeat with more pieces of chicken, being careful not to crowd them in the pan. Cook about 2 – 3 minutes per side, turning each piece carefully with a spatula when it’s nicely browned.

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6.) When both sides are browned, carefully remove each piece to the sheet pan. Repeat with the other half of the oil and the other half of the chicken pieces. When all of the chicken has ben transferred to the sheet pan, pop the pan into the preheated oven and bake for about 10 minutes or until done.

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ZCTNutritionLabel

Za'atar-Crusted Chicken Tenders


Ingredients


1 lb. chicken tenders (about six or seven)
½ tsp kosher salt, divided
½ tsp freshly ground black pepper, divided
1 cup panko
*1 Tbsp ground sumac
*1½ tsp thyme
*1½ tsp marjoram
*1½ tsp oregano
*1 Tbsp toasted sesame seeds (may substitute un-toasted)
1 large egg
1 large egg white
3 Tbsp olive oil, divided

*May substitute 3½ Tbsp commercially prepared Za’atar seasoning for these ingredients

Directions


1.) Preheat oven to 400°F. Combine ¼ tsp each of the salt and pepper and sprinkle the chicken evenly on both sides with the mixture. Set aside.
2.) Combine the panko, remaining salt and pepper, along with the sumac, thyme, marjoram, oregano, and sesame seeds in a shallow dish.
3.) In a separate shallow dish, whisk together the egg and egg white.
4.) Lightly oil a rimmed baking sheet, such as a quarter-sheet pan, and place it near the stove. Heat half the oil in a large non-stick skillet. Set your chicken, egg, and panko dishes close by.
5.) Press the first piece of chicken into the panko, coating both sides. Gently dip both sides into the eggs, then gently press each side into the panko again. Add to the hot oil in the pan. Repeat with more pieces of chicken, being careful not to crowd them in the pan. Cook about 2 – 3 minutes per side, turning each piece carefully with a spatula when it’s nicely browned.
6.) When both sides are browned, carefully remove each piece to the sheet pan. Repeat with the other half of the oil and the other half of the chicken pieces. When all of the chicken has ben transferred to the sheet pan, pop the pan into the preheated oven and bake for about 10 minutes or until done.

3 thoughts on “Za’atar-Crusted Chicken Tenders

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