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Weeknight Seasoned Chicken Tenders - Milanesas de Pollo


Weeknight Seasoned Chicken Tenders - Milanesas de Pollo

Quick Weeknight Chicken Tenders

Marian Blazes

These chicken tenderloins take just a few minutes to prepare, but taste much better than frozen chicken tenders. Our family likes to wrap this chicken in tortillas with rice and shredded cheese. You can also use thinly sliced chicken breast for this recipe instead of tenderloins, and the result will be similar to milanesas. If the chicken is sliced very thinly, it will need much less time to cook.

If you can find tortilla crumbs at the grocery, they work well in place of cornmeal, because they have the same flavor as hominy or masa harina. If you have time to crumble tortilla chips in your food processor, they also work well for the breading. If you prefer a lighter, crispy breading, try Japanese-style panko breadcrumbs.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: About 10-12 chicken tenders.


  • 1 1/2 pounds chicken tenderloin pieces
  • 2 limes
  • 1/3 cup flour
  • 2 tablespoons, plus 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 egg
  • 1 cup tortilla crumbs, cornmeal, masa harina, or panko breadcrumbs
  • 1 packet Goya seasoning with achiote
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chile powder (optional)
  • 1 tablespoon butter
  • 2 tablespoons vegetable oil


  1. Place the chicken tenders in a bowl and cover them with cold water. Add 2 tablespoons salt and the juice of one of the limes, and let the chicken marinate for several hours. (Refrigerate if brining chicken for longer than 30 minutes). This is an optional step but it helps to make the chicken juicy and tender. Drain chicken pieces on paper towels.

  2. Place the flour in a bowl and stir in 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Place the egg in a second bowl and whisk it together with the juice of one lime. Place the tortilla crumbs, cornmeal, or panko bread crumbs in a shallow bowl and stir in the cumin and Goya seasoning, plus 1/2 teaspoon salt and 1/2 teaspoon chile powder (optional).

  3. Preheat the oven to 300 degrees. Dip the chicken tenders into the flour until well coated. Dip the floured chicken tenders into the egg mixture, (letting excess drip off) and then immediately roll them in the crumb mixture, until they are well coated.

  4. Melt the oil and butter in a large heavy skillet over medium heat. When the skillet is hot, add the chicken tenders and sauté them, turning once, until they are golden brown on both sides (about 2 minutes/side).

  5. Remove the chicken tenders from the skillet and place them on a baking sheet. Bake them in the oven for 5-8 more minutes, until cooked through.

  6. Serve them warm, with rice and creamy aji sauce or ranchero ranch dressing.

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