Ingredients: |
Ingredients: 1 large egg 2 tablespoons olive oil 2 tablespoons lemon juice (or juice of 1/2 a lemon) 1 tablespoon fresh chopped parsley 2 teaspoons minced garlic 3/4 teaspoon salt to season 1/4 teaspoon cracked black pepper 28 ounces (800 g) chicken tenders 1 cup Panko breadcrumbs 1/2 cup regular breadcrumbs (garlic, herb or Italian seasoned for extra flavour) 1 teaspoon mild paprika (or sweet, smoky, spicy) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 cup fresh grated parmesan cheese
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Directions: |
Directions:1. Preheat oven to 400°F (200°C). Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.
2. In a large bowl, whisk together the egg, oil, lemon juice, parsley, garlic, salt and pepper.
3. Dip chicken tenders into egg mixture and let sit for 5 minutes while preparing crumb mixture. OPTIONAL: Cover and allow to marinate in the refrigerator for 30 minutes to an hour (if time allows).*
4. In another bowl, combine both breadcrumbs, paprika, garlic powder, onion powder and parmesan cheese.
5. Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.
6. Arrange tenders on the baking sheet / tray and lightly spray with cooking oil spray. Bake for 10 minutes. Flip and bake for a further 5-10 minutes or until cooked through. (Broil in the last 2-3 minutes for a golden crispy crumb!) |