Chicken Tenders with a Fig and Olive Cracker Breading



Chicken Tenders

  • 1-1/2 pounds chicken tenders
  • 1-1/2 box fig and olive crisps
  • 3/4 cup romano/parmesan grated cheese blend
  • 2 eggs, plus 1 tablespoon water
  • 1/2 cup flour
  • 1/2 tablespoon kosher salt
  • 1/4 tablespoon pepper


Preheat oven to 425 degrees. Place flour in one dish.  Whisk two eggs and water in second dish. Crush fig and olive crisps in a plastic bag and pour into a third dish.  Add romano/parmesan cheese to the fig and olive crisp crumbs and stir together.  sprinkle kosher salt and pepper over your chicken tenders. Place each chicken tender first into the flour, then into the egg, and last into the cracker crumbs.  Place on a rack on a baking pan that you’ve sprayed with non-stick spray (rack and pan).  Bake in oven for 20 minutes.




  • 1/4 cup dark cherry balsamic (any balsamic will do if you don’t have dark cherry)
  • 3 tablespoons fig butter
  • 1/2 teaspoon crushed garlic (jarred, refrigerated garlic)
  • 1 tablespoon whole grain dijon mustard
  • 2 tablespoons honey
  • 1/2 teaspoon kosher salt


Mix all ingredients together and bring to a boil over medium-high heat. Turn down temperature and simmer for a minute or so.  Pour into a bowl to dip your tenders in.


Until next time, Kris