For this month’s Food Craze series, I’d like to share what I normally pack for my kids’ school lunch. I have to admit, the first few months was quite a challenge. To start, they can be extremely picky when it comes to food. They’re not big fans of cold cut sandwiches, so that eliminated at least 3 days a week of lunch.
In general, they love ribs, sausages, meatballs, and chicken nuggets. This forced me to be creative and experimental. Almost every week, I try to cook healthy kid-friendly food to test their palette. The latest experiment is these baked crispy chicken tenders. They are low in sodium and high in protein. This took me three tries to perfect. My kids couldn’t get enough of them. Now, I pack these chicken tenders along with baby carrots, fruits, and milk for my kids at least once a week. They are also great to snack on.
Here’s the recipe if you want to try them…
- 1¾ cups panko breadcrumbs (toasted)
- 1lb chicken breast cut into ⅔” thick slices, lengthwise
- 3 tbsp egg white
- 1 tbsp mayonnaise
- 1½ tbsp dijon mustard
- 2 tbsp flour
- ½ tsp salt
- 1 tbsp olive oil
- A pinch of black pepper
- Preheat oven to 375F.
- Spread panko on a baking tray, drizzle some olive oil to avoid blowing the panko off the tray during baking. Then bake for 3 to 5 minutes until lightly golden. Transfer to bowl.
- Make a batter by combining egg white, mayonnaise, mustard, flour, salt, and black pepper in a bowl and whisk with a fork until mixed.
- Add the chicken into the Batter and toss to coat.
- Bake for 10 – 15 minutes.
- Remove from oven and serve immediately.
