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23) Smoky Paprika Chicken Tenders with Corn Salad

Print Recipe
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb chicken tenders
  • 1 cup panko crumbs
  • 2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 eggs beaten
  • 2 tbsp olive oil for frying or cooking spray (for oven)
  • 2 cups fresh corn kernels about 3 ears or 1 can, drained
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup chopped red onion
  • 2 tbsp chopped cilantro
  • 1 tbsp lime juice
  • 1 tbsp olive oil for salad
  • 1/4 tsp salt for salad

Method
 

  1. Preheat oven to 425°F if baking. Mix panko, paprika, garlic powder, salt, and pepper in a shallow dish.
  2. Dip each tender in beaten eggs, then press into panko mix. Lay on a baking sheet for oven or set aside for pan-fry.
  3. For oven: spray tenders with cooking spray and bake 12–14 minutes, flipping once. For stove: heat 2 tbsp oil in a skillet over medium and cook 3–4 minutes per side.
  4. While chicken cooks, toss corn, tomatoes, red onion, cilantro, lime juice, olive oil, and 1/4 tsp salt in a bowl.
  5. Let tenders rest 2 minutes, serve with corn salad. My kids like the lime—adds a little zip they ask for.