Ingredients
- 1 pound chicken tenderloins
- 1 cup shredded cheddar cheese (or preferred cheese)
- 1 cup breadcrumbs (whole grain optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 large eggs, beaten
- Oil for frying (vegetable or olive oil)
Instructions
- If baking, preheat oven to 400°F (200°C). If frying, heat 1 inch of oil in a skillet over medium heat.
- Combine breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper in a bowl.
- Place a few tablespoons of cheese in the center of each chicken tenderloin and fold over to encase the cheese.
- Dip each stuffed tender in beaten eggs, then coat fully in the breadcrumb mixture.
- Fry tenders for 4–5 minutes per side until golden and cooked through, or bake for 20–25 minutes until crispy.
- Let cool slightly and serve with ranch or barbecue sauce if desired.
Notes
- Add cayenne or chili flakes for a spicy version.
- Try mozzarella or pepper jack for different cheese flavors.
- Use almond flour or crushed pork rinds for a low-carb option.
- Freeze uncooked tenders for later and cook from frozen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying or Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 370
- Sugar: 1g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 165mg
