Chicken fillets and chicken tenderloins are the same thing coming from the same portion of the bird. They just have a slightly different name, you’ll see them labeled whatever, and you can use any of them.
Substitute for chicken fillets
- Chicken tenders and chicken breasts are actually different portions of a chicken. The strips come from the bottom of the breast, but chicken breasts are a great comparable substitute for strips. It may be a little less tender.
- To substitute, simply cut chicken breasts into small strips instead of using chicken strips. It is a good cheaper alternative.
- Depending on the size of the chicken breasts, you may want to cut them crosswise if they are larger; if the chicken breasts are smaller, you can cut them on the bias or from top to bottom.
Helpful Tips for the Best Chicken Strips
- For the crispiest chicken tenders, stick with panko breadcrumbs instead of the standard fine breadcrumbs.
- I recommend cutting off the tough white tendon that is attached to the top of the chicken tenders for a better chewing experience. I just use kitchen shears and cut off the top, but you can remove the whole thing like it’s done here.
- Don’t skip the grid. It ensures that the chicken doesn’t end up with a soggy bottom and allows the heat to circulate more evenly.
- Use an instant read thermometer to check if the chicken is done. It should be 165 degrees, don’t overcook them or they will start to dry out.
- If some are smaller, you may want to check them first and remove them as soon as possible.
- For best flavor, do not use stable powdered Parmesan in this recipe; grate it freshly cut into wedges.
- If you want a little more richness, spray with olive oil cooking spray near the end of cooking.
Baked Chicken Tenders
Crispy Baked Chicken Tenders! Made with chicken strips coated in a panko breadcrumb finish seasoned with Parmesan, herbs and spices. Without frying, they are still absolutely delicious!
Servings: 6
Preparation20 minutes minutes
Cook 15 minutes minutes
