Crispy Baked Chicken Tenders
Crispy chunks of chicken give the illiusion of being fried, but they are not. The method is ingenious!
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Servings: 4
Ingredients
- 1 T extra virgin olive oil
- 3/4 c Panko bread crumbs
- 1 T fresh parsley leaves, finely chopped
- 1/2 t sea salt
- 1/2 t freshly ground black pepper
- 1/2 t smoked paprika or sweet paprika
- 2 T finely grated, packed Parmesan cheese(about (1 oz)
- 1/2 c flour
- 2 large eggs
- 1 1/4 lbs chicken breast or tenders cut into chunks
Instructions
- Place Panko crumbs in a Ziploc bag along with the olive oil. Seal the bag and shake to help oil evenly coat the crumbs.
- Spread out crumbs evenly on a parchment paper-lined rimmed baking sheet.
- Bake at 400 degrees for 5-6 minutes. WATCH CAREFULLY! They should be a golden brown resembling fried color. Cool completely before adding to rest of the ingredients.
- Chop the parsley leaves. then add them and the rest of the ingredients to the cooled bread crumbs. Using a fork, whisk them all together in a dish which will be used for rolling the tenders.
- Whisk the 2 eggs with the water.
- Line up the dishes with the flour, beaten eggs and coating mixture next to the parchment paper-lined baking sheet which has a baking rack in place.
- Dredge chicken chunks in the flour, coat next with the eggs and finally roll in the seasoned crumbs. Brush the rack lightly with a little more olive oil. Evenly space on rack.
- Bake for about 20 minutes until internal temperature is 165 degrees. Allow to cool for about 5 minutes, if you can resisit it. Gently lift and return each piece to its spot as it cools.
- Serve with your choice of sauce, but my favorite is either my Honey Mustard Dressing or Smoky Comeback Dipping Sauce. They are linked in recipe post above.