Why It Works

These Matzah Chicken Tenders are crispy on the outside and juicy on the inside, thanks to crushed matzah creating the perfect golden coating. It’s a smart way to use up pantry staples before they expire while turning them into something fresh and crave-worthy. Simple, kid-friendly, and ideal for dipping, this recipe transforms necessity into a delicious win.

Recipe

Ingredients

• 1½ pounds chicken tenders (or chicken breasts sliced into strips)
• 3–4 sheets whole wheat matzah, crushed into fine crumbs
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 2 eggs
• 2 tablespoons olive oil (for baking)

Optional for serving:

• Honey mustard
• BBQ sauce
• Ketchup

Instructions

1. Preheat the Oven:
   Preheat oven to 425°F. Line a baking sheet with parchment paper and drizzle lightly with olive oil.
2. Prepare the Coating:
   Place crushed matzah in a shallow bowl. Stir in salt, pepper, and garlic powder.
3. Prep the Chicken:
   In a separate bowl, whisk the eggs. Dip each chicken tender into the egg, then coat thoroughly in the matzah mixture, pressing gently so crumbs adhere.
4. Arrange and Bake:
   Place coated tenders on the prepared baking sheet. Bake for 18–22 minutes, flipping halfway through, until golden and internal temperature reaches 165°F.
5. Serve:
   Serve warm with favorite dipping sauces or alongside roasted vegetables or a simple salad.

Getting Kids Involved

• Kids can help crush the matzah in a zip-top bag using a rolling pin.
• Let them dip the chicken into egg and coat with crumbs (with supervision).
• Set up a “dipping station” so they can choose their favorite sauce.

Pro Tips, Meal Prep, and Time Savers

• Even Crunchier: Lightly spray the tops with olive oil before baking for extra crispness.
• Air Fryer Option: Cook at 400°F for 10–12 minutes, flipping halfway through.
• Make Ahead: Bread the tenders earlier in the day and refrigerate until ready to bake.
• Leftover Hack: Slice and add to wraps or salads for an easy next-day lunch.
• Pantry Smart: Crushing matzah finely ensures an even, crispy coating that rivals traditional breadcrumbs.

Crispy, practical, and pantry-saving, these Matzah Chicken Tenders prove that sometimes the best meals come from using what’s already on hand.m what you already have on hand — as long as you check the expiration date first.

Matzah Chicken Tenders

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Print Recipe

Crispy on the outside, tender and juicy on the inside — these Matzah Chicken Tenders are the perfect way to turn a simple pantry staple into a family-friendly meal.

Using crushed whole wheat matzah instead of traditional breadcrumbs gives these tenders a light, crisp coating that bakes up beautifully in the oven. No frying required. Just simple ingredients, easy prep, and a golden, crunchy result.

Ingredients

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• 3 whole wheat matzo sheets (about 1 cup crushed)
• ½ teaspoon kosher salt
• 1 pound chicken breast tenders (white tendon removed)
• ¾ cup buttermilk or regular milk
• Greek yogurt, for serving (optional)

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Instructions

Step 1: Preheat

Preheat your oven to 400°F.

Step 2: Crush the Matzah

Place the matzo sheets and salt in a zip-top bag and crush using a rolling pin until the mixture resembles coarse breadcrumbs.
Alternatively, pulse in a food processor until crumb-like.

Step 3: Set Up Breading Station

Pour the buttermilk (or milk) into a shallow bowl.
Place the crushed matzo in a separate shallow bowl.

Step 4: Coat the Chicken

Dip each chicken tender into the milk, ensuring it is fully coated.
Transfer to the crushed matzo and press gently to coat completely on all sides.

Step 5: Prepare for Baking

Line a baking sheet with foil and place an oven-safe cooling rack on top. Arrange the breaded chicken tenders on the rack.
Lightly spray both sides with oil to help crisp the coating.

Step 6: Bake

Bake for 14–16 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the matzah coating is golden and crisp.

Serve warm with Greek yogurt or your favorite dipping sauce.

Notes

• Why Use a Rack? Elevating the chicken on a cooling rack allows air to circulate underneath, creating an evenly crisp coating.
• Milk Substitute: Buttermilk adds extra tenderness, but regular milk works just as well.
• Freezer Friendly: After breading (step 4), place tenders on a parchment-lined baking sheet and freeze for 1 hour. Transfer to labeled freezer bags and freeze for up to 3 months.
• Cooking From Frozen: Bake as directed, adding about 2 extra minutes to the cooking time.
• Serving Ideas: Pair with roasted vegetables, salad, or slice into wraps for lunch the next day.

• Author: Miks