Fried Chicken Tenders

5 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 78.1
  • Total Fat: 0.9 g
  • Cholesterol: 41.2 mg
  • Sodium: 46.2 mg
  • Total Carbs: 0.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 16.4 g

View full nutritional breakdown of Fried Chicken Tenders calories by ingredient


Number of Servings: 1


    100g chicken

    1 T milk

    1 grissini

    Seasonings (salt, pepper, paprika, ground red pepper, garlic powder)


Preheat oven to 350.

Slice chicken breast into 3 tenders.

In small bowl, mix milk and any seasonings you prefer.

Grind grissini in food processor until it is a powder. (I use my coffee grinder.)

Put grissini powder in a separate small bowl.

Add chicken to milk mixture and toss to coat well.

Then one at a time, place chicken in grissini powder and coat both sides of chicken.

Place chicken in glass baking dish and bake 30-40 mins, turning over halfway through.

In last 5 mins, turn on broiler and broil 2-3 mins each side.

Serve immediately.

NOTE:Remember that this recipe includes both your meat and grissini portion. As well as your daily allowance of milk.

Posted by Renee at 12:25 PM 0 comments

Labels: chicken, grissini

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?Avg. 5 (2 votes)

Tuesday, September 11, 2007
Chicken "Gravy"

1/2 c homemade broth

1 grissini

Add 1/4 c broth to small saucepan and bring to boil.

While broth is heating, grind grissini in food processor until it is a powder. (I use my coffee grinder.)

Add the powdered grissini to the pan, whisking constantly until dissolved.

Still whisking, add remaining 1/4 c broth.

Reduce heat to MED and whisk for 3-4 mins, until thickened.

I usually add some salt, pepper, thyme, sage, or poultry seasoning, etc for more flavor. Feel free to add any spices you like.

TIP: I pour this over my boiled chicken that I use to make my broth. This gives it a lot more flavor as boiled chicken is usually pretty bland.

Number of Servings: 1

Recipe submitted by SparkPeople user HALL1231.

Member Ratings For This Recipe

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    yum - 10/13/19