Matzah Chicken Tenders
The ultimate comfort food, Matzah Chicken Tenders combine tender chicken coated in crispy matzo for a deliciously satisfying meal. Perfect for any occasion, this easy recipe will have everyone at the table asking for seconds. Make it tonight!
Equipment
- Baking Sheet
- Mixing Bowl
- Food Processor
- Oven
Ingredients
- 3 whole wheat matzo sheets about 1 cup crushed
- 1/2 teaspoon kosher salt
- 1 pound chicken breast tenders remove white stringy tendon
- 3/4 cup buttermilk or regular milk
- 1 cup greek yogurt
Instructions
- Preheat oven to 400°F.
- Place the matzo and salt in a zip-top bag and crush with a rolling pin. Or, you can use a food processor and pulse until the mixture resembles breadcrumbs.
- Pour the buttermilk into a shallow bowl and the crushed matzo into another.
- Place the chicken tenders in the buttermilk to coat. Then roll in the crushed matzo and coat completely.
- Line a baking sheet with foil, place an oven-safe cooling rack on top and place the breaded chicken tenders on top of the cooling rack. Lightly spray with oil on each side.
- Bake for 14-16 minutes or until the chicken is cooked through and the matzo is crisp.
- To Freeze: After step 4 place Matzo Chicken Tenders on a parchment-lined baking sheet and freeze for one hour. Place tenders in labeled zipper bags and freeze for up to three months. When ready to cook continue step 6 adding 2 minutes to the cooking time.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to three days.
- Freezing: Freeze uncooked tenders after breading for a quick weeknight meal later.
- Pairing: Serve with a fresh salad or tangy dipping sauce.
- Cooking: Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Variations: Experiment with different dipping sauces or spices for unique flavors.