Walnut-Tarragon Chicken Tenders

Rating: 4.47 stars
32 Ratings
  • 5 star values: 21
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

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.

 By DustyLV
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Beat the egg together with the milk in a shallow bowl. Combine the walnuts, flour, tarragon, and salt in a second shallow bowl. Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly, and place on a plate.

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  • Melt the butter with the oil in a large skillet over medium-high heat. Fry the chicken in small batches in the butter mixture until the coating is browned and crispy, about 5 minutes. Test one to be sure it is cooked through. Chicken should be no longer pink and juices run clear. Drain on paper towels.

Nutrition Facts

Per Serving:
706 calories; 54.3 g total fat; 149 mg cholesterol; 173 mg sodium. 22.5 g carbohydrates; 33.1 g protein; Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

BUTTERFLYBAKER
Rating: 5 stars
09/22/2007
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 More
Helpful
(15)

Most helpful critical review

JLP511
Rating: 2 stars
04/12/2010
our family did not care for this - it was ok Read More
32 Ratings
  • 5 star values: 21
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
BUTTERFLYBAKER
Rating: 5 stars
09/22/2007
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 More
Helpful
(15)
BUTTERFLYBAKER
Rating: 5 stars
09/22/2007
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 More
Helpful
(15)
Janel Marie
Rating: 5 stars
06/28/2008
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! Read More
Helpful
(9)
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Ed.Dolanski
Rating: 5 stars
12/27/2010
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 Read More
Helpful
(7)
MaryAndJeff
Rating: 5 stars
07/27/2007
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. Read More
Helpful
(4)
Paris Love
Rating: 5 stars
08/26/2008
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! Read More
Helpful
(3)
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LESLIE30
Rating: 5 stars
08/27/2007
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! Read More
Helpful
(3)
3Xsurvivor
Rating: 5 stars
01/08/2009
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! Read More
Helpful
(2)
Lexy136
Rating: 5 stars
07/13/2009
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!!! Read More
Helpful
(2)
KiwiKook
Rating: 5 stars
10/15/2008
This is a delicious change to regular chicken tenders. I use boneless skinless thighs too a huge hit with my young son AND me! Read More
Helpful
(1)
JLP511
Rating: 2 stars
04/12/2010
our family did not care for this - it was ok Read More
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