Preparation Info

Salt & Vinegar Baked Chicken Tenders

Made With Our

Sea Salt & Vinegar Aioli

Base $1.97
Item: 111333

Organic Red Wine Vinegar

Base $4.95
Item: 311231



  1. In a small bowl, whisk together the Sea Salt & Vinegar Aioli and red wine vinegar.  Place the chicken tenders into a large zip lock bag and cover with the aioli-vinegar mixture. Place in the refrigerator to marinate for at least one hour.
  2. Preheat oven to 375°F.  Place the panko breadcrumbs on a baking sheet and toast in the oven for 5 minutes, tossing halfway through.  Remove when they are slightly browned. 
  3. In a large bowl, toss together the toasted panko breadcrumbs and the crushed chips.
  4. Remove the chicken tenders from the marinade and coat with the breadcrumb mixture until fully covered and place them on a baking sheet.
  5. Bake the chicken tenders for 15 minutes.  Remove from the oven and flip them over and continue to bake an additional 10 minutes until browned and crisp.
  6. Remove from oven and cool slightly.  Serve with additional Sea Salt & Vinegar Aioli for dipping.