These Chicken and Stuffing Tenders are a fun spin on a chicken tender! The chicken is coated in stuffing mix, so you can have your two favorites in one place!
So school starts this week for us. I know lots of you guys have been back in the routine for a few weeks already…
I kind of envy you.
The first few days back are the worst. I know it sounds sappy, but I do miss my kids when they go off on that first day.
All the thoughts of another summer in the books makes me want to freeze time. Bah.
BUT I will tell you that I am happy summer is behind us because lawdy mercy I am flat broke.
Keeping kids all busy and stuff requires doing things and going places. And I know there is a whole free “stay-cation” world out there at my fingertips, but I am lazy and feel oppressed by Pinterest moms.
Which causes me to rebel and throw money at the issue.
And easy, I’m not talking millions people, but heck, fro-yo ain’t free.
Anyhow, my heart is sad, my wallet is happy.
Which brings me to this recipe. School starting means busy nights, and packed afternoons. So easy meals aren’t an option in my house…they are a necessity!
And these quick and fun Chicken and Stuffing Tenders do the trick.
They’re chicken breasts coated in stuffing crumbs..and you can pan fry them or bake them…up to you!
I grabbed a tub of Stove Top. My kids are obsessed with it. I know I should be ashamed.
Anyhow, I pulsed the dry stuffing in the blender until the were fine crumbs…
Also, FYI, I doubled the recipe…that’s why there is a mountain of chicken. My kids love chicken tenders leftover, so I like to make a bunch and have them ready the next day for lunch!
Again, I pan fried mine.., I like how perfectly crispy they get this way, but you can EASILY bake these guys.
Serve them with a side of Mac and Cheese and some peas and you’re good to go!
They’re crunchy, seasoned perfectly and will for sure be a hit in your house!
- 1 1/2 pounds boneless chicken breasts, cut into strips
- 2 eggs
- 6 oz seasoned stuffing mix
- oil for frying
- Trim fat from chicken breasts and slice into strips.
- Beat 2 eggs in a shallow bowl, set aside.
- In blender or food processor pulse stuffing mix until it’s a fine crumb and transfer crumbs to a shallow bowl or plate.
- Coat each chicken strip in the egg and then with the stuffing crumbs. Repeat until all chicken is coated.
- Fill skillet with oil about 1/2 inch deep. Heat oil over medium until it begins to ripple or until bubbles form immediately on the back of a wooden spoon inserted into the oil.
- Fry for 4 minutes on each side.
- Alternately if you would prefer to bake the chicken, bake at 425° on a foil lined baking sheet, sprayed with cooking spray for 15-20 minutes.
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