How to make it

  • 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.
  • 7. 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!)
  • MY NOTES: *Chicken tenders develop a deeper flavor when marinated in the egg mixture. If you don't have time, you can skip this step. No worries!
  • YOU WANT A MUSTARD? Here's your mustard:
  • - 1/2 cup of a whole egg mayo
  • - 1/4 cup Dijon mustard
  • - 1/4 cup of honey
  • OPTIONAL: Season with a pinch of salt and flavor with 1/2 to 1 teaspoon of white vinegar.

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