Moist and delicious with a rich crusty coating, these chicken tenders are guaranteed to become a family favorite. Substitute cream for milk if you want to enrich the flavors even more.
Really quick and really easy! To try and make the recipe a little healthier, I used only the egg white and skim milk. I also put in more a little more walnut and went light on the flour (to cut carbs and up the protein) And finally I omitted the butter and just used olive oil. I really just love how crisp the breading gets and how juicy the chicken stays!
Read MoreReally quick and really easy! To try and make the recipe a little healthier, I used only the egg white and skim milk. I also put in more a little more walnut and went light on the flour (to cut carbs and up the protein) And finally I omitted the butter and just used olive oil. I really just love how crisp the breading gets and how juicy the chicken stays!
This is my new FAVORITE chicken recipe! I made my tenders very thin and used a bladed-meat tenderizer, because I am very particular about my chicken consistency. I made the mistake of not chopping the walnuts small enough, which made breading a bit messy. Next time I'll fine-chop my walnuts and this recipe will be absolutely superb. Thanks!
This is wonderful! We really enjoyed the texture differences in the nuts and the chicken, and the flavor was great. I will always use nuts to "bread" my chicken from now one - this is just too good.
mmmmmmm, we thought this recipe was srumptious! i used real chicken tenders (instead of slicing a boneless breast) & whole milk. the subtle tarragon flavor along with a nutty breading are also nice features. this dish served well with corn on the cob & potato salad. thank you dusty!
This recipe was great. I susbtituted the walnuts with almonds and pecans. It was absolutly Delish!!!! I plan on trying again on guest this weekend!!!
This recipe is wonderful. I used cashews instead of walnuts, and my son who hates nuts ate everything on his plate and went back for seconds! Highly recommend this recipe to everyone!
My family loved this recipe. I wouldn't change a thing. I never used the spice Tarragon but I loved it with chicken.
I just made this for lunch and it was delicious! I substituted 1 cup of fat free half and half for the milk and since I had egg beaters, I used 1/4 cup of those instead of the egg. I also dipped half of the tenders twice in the two mixtures because I had so much left over and they were really crunchy and very good as well. Thanks for the great easy recipe, Dusty!
Good, but needs a little something, so I made a milk gravy from the frying oil and the little bit of flour mixture that was left. Y'all. Do that. Seriously.
my review is only 3, dredged in seasoned flour first then egg wash then in pecan crumbs and panko, pecan was to large needs to be fine crumbs otherwise was great, the original recipe was a 5 except should dredge in flour fie=rst , it makes the rest stick better
This is the best chicken tender recipe I have ever made. My husband, and two teenaged kids loved them. The tenders came out most and had a good crunch. I used cashews instead of walnuts, cause that's what I had in the pantry.
i don't exactly know how i feel about this dish.. i think the walnut coating was just a little too different for me.. loved the tarragon in this though.. ended up squeezing some lemon over the chicken.. still undecided
This is a delicious change to regular chicken tenders. I use boneless skinless thighs too, a huge hit with my young son AND me!
I found it necessary to at least double the tarragon for the flavor I was looking for but otherwise an excellent recipe and quite easy.
I used my moule to grind up the walnuts, and I think the size was too small because the taste of the walnuts pretty much got lost in the flour (maybe there was too much flour for this?). I followed the recipe exactly, and it made for a nice dinner, but our leftovers really didn't cut it. I will try this again but make the changes that I have written about. Thanks for the idea!
Awesome recipe!! I love it when fabulous cooks enhance my repertoire of cooking--especially chicken! We all just loved the nutty flavor combo of the walnuts and tarragon. Who ever thinks of tarragon when seasoning food? I do now! Here's what I did to make the recipe more heart-healthy: used spelt flour, walnut oil and fresh tarragon. Also used lowfat milk. This is a keeper and will definitely make it again!
i love to cook and its hard sometimes to find simple simple things like these.i made these with pork chops and a rasberry sauce for my girl. she loved it, but then again she always does. but seriously they were great. i added extra walnuts to mine. other than that keep it just the same.
This recipe was good but next time instead of using cow's milk I'd substitute almond milk and possibly crushed almonds and almond flour for the breading. I liked the subtle tarragon flavor blended with the nutty flavor. It's a keeper!
I never really think about using tarragon in recipes, but this was perfect! I tried to health-ify the recipe a little by cutting out the butter and frying in olive oil instead of vegetable, and the flavor was wonderful! A great recipe. Thank you for sharing!
Used whole wheat flour and only olive oil no butter. Husband, who is diabetic loved it and so did I.
Great recipe! I used frozen grilled chicken strips which I cooked according to the package instructions (3 minutes in the microwave). It made frying the chicken much easier as I already knew the chicken was cooked.
Very easy to make and so very tasty. I only had chicken tenders so adjusted the amounts for smaller amount but it was delicious
Pretty good, didn't change anything. One dipped it in honey, another in ketchup.....another in nothing and said he'd like a good dip to go with it. So, now to find a good dip to go with it....
