Frozen Herb-Crusted Chicken Tenders with Spicy Aioli

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken strips coated in an herby breadcrumb crust, baked until golden and served with a creamy spicy aioli dip. This American-inspired chicken recipe, ready in about 33 minutes, pairs chicken tenders, panko breadcrumbs, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 18 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Step 2: In a shallow bowl, whisk 2 large eggs until smooth.
  3. Step 3: In another bowl, combine 1 cup panko breadcrumbs, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh thyme, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
  4. Step 4: Dip each of the 1 lb chicken tenders into the eggs, then coat thoroughly with the breadcrumb mixture, pressing to adhere.
  5. Step 5: Arrange the coated chicken tenders in a single layer on the prepared baking sheet.
  6. Step 6: Bake for 15-18 minutes, turning once halfway through, until the crust is golden and the chicken reaches an internal temperature of 165°F.
  7. Step 7: Meanwhile, mix 1/2 cup mayonnaise with 1 tbsp sriracha sauce and 1 tsp lemon juice in a small bowl to create the spicy aioli.
  8. Step 8: Serve the hot chicken tenders with the spicy aioli for dipping.

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