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Crusted in a crispy black pepper asiago breading and served with a creamy asiago aioli, these asiago chicken tenders cook up entirely in the oven and will quickly become a dinner favorite!
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Black Pepper Asiago Chicken Tenders

Crusted in a crispy black pepper asiago breading and served with a creamy asiago aioli, these asiago chicken tenders cook up entirely in the oven and will quickly become a dinner favorite!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
Calories 294kcal

Ingredients

Asiago Aioli

  • 2 medium cloves garlic, minced
  • 1 teaspoon lemon juice
  • 1/2 cup mayonnaise
  • 1/4 cup grated asiago cheese
  • 2 tablespoons buttermilk
  • Kosher salt and pepper to taste

Chicken Tenders

  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 1/4 cup 2% or skim milk
  • 1/2 cup all-purpose flour
  • Kosher salt and pepper to taste
  • 1-1/2 cups panko breadcrumbs
  • 1/2 cup grated asiago cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 lbs boneless skinless chicken breasts, cut into 2-inch wide tenders
  • Additional grated asiago and black pepper for topping

Instructions

Asiago Aioli

  • Place garlic in a small bowl and toss with lemon juice. Allow to sit 10 minutes then whisk in mayonnaise, asiago, buttermilk, salt, and pepper to taste. Refrigerate aioli until ready to use.

Chicken Tenders

  • Preheat oven to 425F. Grease a large sheet pan well with melted butter. Set aside for a moment.
  • In a shallow bowl, whisk egg and milk together until smooth. Place flour in a separate shallow bowl and season with salt and pepper. Combine panko, asiago, garlic powder, onion powder, 1 teaspoon salt, and 1 teaspoon black pepper in a third shallow bowl.
  • Dredge chicken tenders in flour, shaking off excess. Dip tenders in egg, then roll in panko until fully coated. Space tenders apart on prepared sheet pan.
  • Bake chicken tenders at 425F 20-25 minutes, flipping once halfway through baking until chicken tenders are crispy and register 165F. Optionally, broil tenders 1-2 minutes for extra crispiness.
  • Top chicken tenders with additional asiago and black pepper and serve warm with aioli for dipping. Enjoy!

Notes

Storing Instructions
Store chicken tenders and aioli separately in refrigerator up to 6 days.

Nutrition

Serving: 4 chicken tenders (2 tablespoons aioli) | Calories: 294kcal | Carbohydrates: 21.6g | Protein: 12.6g | Fat: 17.5g | Saturated Fat: 6.9g | Cholesterol: 100mg | Sodium: 431mg | Potassium: 129mg | Fiber: 0.9g | Sugar: 1.8g | Calcium: 126mg | Iron: 1mg