Chipotle Chicken Tenders

Oven-baked chicken tenders are an easy entree to make in large quantities for hosts expecting a hungry swarm, but they also make for a perfect weekday meal with less mouths to feed.


This spicy chicken recipe delivers the intense crunch of fried fingers without the fatty grease and oils.

Zesty lime and spicy chipotle team up in this Tex-Mex favorite to bring bold flavor without spending big bucks. Serve alongside fresh chips and salsa for an instant fiesta in your mouth.

Ingredients
  • 2 pounds chicken breast, thinly sliced
  • 1 cup chipotle sauce
  • 1/4 cup freshly squeezed lime juice
  • 1 1/2 cup Panko bread crumbs
  • 1 lime, thinly sliced
  • Salt and pepper, to season
Directions

In a small bowl combine chipotle sauce and lime juice. Whisk together liquids until emulsified, about 2 minutes. Using a mallet or rolling pin pound chicken to 1/2-inch thickness and cut into 3/4-inch strips. Place chicken tenders in a single layer in the bottom of a deep nonreactive container and slather with marinade and lime slices. Alternate with another layer of chicken and marinade until all chicken is fully coated. Soak chicken for at least 2 hours covered in the fridge, or overnight for more intense flavor.

Once chicken has had time to marinade, remove from fried and empty Panko crumbs on a rimmed plate or baking dish. Preheat the oven to 375°F and grease a large baking sheet. Using your hands toss chicken strips one at a time in crumbs, taking care to coat each strip as much as possible. Once crusted, place chicken tenders on prepared baking sheet, leaving at least 1/4-inch space in between each piece.

Allow chicken to bake for 20 to 25 minutes or until golden brown, flipping tenders about half way through. Serve garnished with extra lime and favorite dipping sauce.

Serves 4

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