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Walnut-Tarragon Chicken Tenders

Walnut-Tarragon Chicken Tenders

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
DustyLV

DustyLV

Moist and delicious with a rich crusty coating, these chicken tenders are guaranteed to become a family favorite. Substitute cream for milk if you want to enrich the flavors even more.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 706 kcal
  • 35%
  • Fat:
  • 54.3 g
  • 84%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 155 mg
  • 52%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Beat the egg together with the milk in a shallow bowl. Combine the walnuts, flour, tarragon, and salt in a second shallow bowl. Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly, and place on a plate.
  2. Melt the butter with the oil in a large skillet over medium-high heat. Fry the chicken in small batches in the butter mixture until the coating is browned and crispy, about 5 minutes. Test one to be sure it is cooked through. Chicken should be no longer pink and juices run clear. Drain on paper towels.
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Reviews

BUTTERFLYBAKER
12

BUTTERFLYBAKER

9/22/2007

Really quick and really easy! To try and make the recipe a little healthier, I used only the egg white and skim milk. I also put in more a little more walnut and went light on the flour (to cut carbs and up the protein) And finally I omitted the butter and just used olive oil. I really just love how crisp the breading gets and how juicy the chicken stays!

Ed.Dolanski
5

Ed.Dolanski

12/27/2010

my review is only 3, dredged in seasoned flour first then egg wash then in pecan crumbs and panko, pecan was to large needs to be fine crumbs otherwise was great, the original recipe was a 5 except should dredge in flour fie=rst , it makes the rest stick better

Janel Marie
5

Janel Marie

6/28/2008

This is my new FAVORITE chicken recipe! I made my tenders very thin and used a bladed-meat tenderizer, because I am very particular about my chicken consistency. I made the mistake of not chopping the walnuts small enough, which made breading a bit messy. Next time I'll fine-chop my walnuts and this recipe will be absolutely superb. Thanks!

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