This commercial breaded chicken contains inflammatory seed oils (soybean oil in the breading and sunflower/safflower oils for frying) plus artificial natural flavors and processed ingredients. Our DIY version eliminates all seed oils by using organic breadcrumbs and avocado oil for frying, while replacing artificial flavors with real herbs and spices for superior nutrition and taste.
Based on: Breaded Chicken Tenderloin Breasts
· Makes approximately 20 servings
· Serving: 1 serving (84g, about 3-4 oz)
Why This Recipe is Seed Oil Free
Commercial Breaded Chicken Tenderloin Breasts from Trader Joe's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Breaded Chicken Tenderloin Breasts may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic chicken tenderloins
1680g (about 3.7 lbs) · Organic Valley or Bell & Evans Organic Chicken Tenderloins
Primary protein source, provides the base structure and most of the protein content
Organic all-purpose flour
150g (about 1.25 cups) · King Arthur Organic All-Purpose Flour
First coating layer that helps the egg wash and breadcrumbs adhere to the chicken
Organic eggs
3 large eggs · Vital Farms Pasture-Raised Organic Eggs
Binding agent that helps breadcrumbs stick to the floured chicken
Seed oil-free breadcrumbs
200g (about 2 cups) · Aleia's Gluten Free Panko Breadcrumbs or homemade from Ezekiel bread
Outer coating that provides the crispy texture and carbohydrate content
Redmond Real Salt
12g (2 tablespoons) · Redmond Real Salt Fine Sea Salt
Primary seasoning and sodium source to match the 400mg sodium target
Organic black pepper
3g (1 tablespoon) · Simply Organic Black Pepper
Primary spice that adds heat and complexity, matching the original spice profile
Step 1. Set up three shallow dishes for breading station: In the first dish, combine 150g organic flour, 4g salt, 1g black pepper, and 1g garlic powder. Whisk thoroughly to distribute seasonings evenly - flour tends to clump with spices. In the second dish, beat 3 large organic eggs until completely smooth with no streaks. In the third dish, combine 200g breadcrumbs, remaining 8g salt, 2g black pepper, 2g celery seed, 4g paprika, 2g garlic powder, and 2g onion powder. Mix breadcrumb mixture with clean hands for 2-3 minutes to ensure even distribution - this prevents some pieces from being oversalted while others are bland.
Step 2. Pat 1680g chicken tenderloins completely dry with paper towels - any moisture will prevent proper adhesion and create soggy spots. If tenderloins are very thick (over 1 inch), gently pound to ¾ inch thickness using a meat mallet for even cooking. Season chicken lightly with a pinch of salt and let rest for 10 minutes - this helps the salt penetrate and improves flavor throughout.
Step 3. Heat 500ml avocado oil in a heavy-bottomed pan or Dutch oven to 350°F (175°C). Use a thermometer for accuracy - too cool and breading absorbs oil becoming greasy, too hot and exterior burns before interior cooks. The oil should be about 2 inches deep. While oil heats, begin breading process to maintain timing.
Step 4. Working with one tenderloin at a time, dredge thoroughly in seasoned flour, shaking off excess but ensuring complete coverage including crevices. Dip in beaten egg, allowing excess to drip off for 3-5 seconds. Finally, press firmly into breadcrumb mixture, turning to coat all sides and pressing gently to ensure adherence - gaps in breading will result in oil penetrating to the meat. Place breaded tenders on a wire rack and let rest 5-10 minutes before frying - this helps the coating set.
Step 5. Fry chicken tenders in batches of 3-4 pieces (don't overcrowd or oil temperature will drop). Cook for 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Use tongs to turn gently - avoid piercing the coating. Remove to a wire rack over paper towels to drain excess oil for 2-3 minutes.
Step 6. Store cooked tenders in refrigerator for up to 4 days in airtight container. To reheat, place on wire rack over baking sheet and warm in 375°F oven for 8-10 minutes until heated through and crispy - avoid microwave which makes coating soggy. For longer storage, freeze individually on baking sheet, then transfer to freezer bags for up to 3 months. Reheat frozen tenders directly in 400°F oven for 12-15 minutes.
Storage
Store cooked tenders refrigerated for up to 4 days or frozen for up to 3 months. Reheat in oven at 375°F for best texture retention. Raw breaded tenders can be frozen before cooking and fried directly from frozen (add 2-3 extra minutes cooking time).
Cost Comparison
Cost per serving (homemade)$2.38
Cost per serving (store-bought)$3.49
Savings32%
Higher upfront ingredient costs are offset by premium quality and bulk quantities. Spices and oil will last multiple batches, bringing long-term cost per serving down to around $1.85. No inflammatory seed oils or artificial ingredients makes this significantly healthier than commercial versions.