Baked Garlic Parmesan Chicken Tenders
- 12 – 15 chicken tender filets, trimmed (see notes)
- 1/4 cup (35g) plain all purpose flour
- 2 tsp garlic powder
- 1 tsp Italian herb seasoning
- 1/4 tsp black pepper
- salt to taste
- 2 large free range eggs
- 2 TBS milk
- 1 cup (120g) packaged dry bread crumbs
- 3/4 cup (135g) grated Parmesan cheese
- low fat cooking spray
How to trim chicken tenders:
Chicken tenders almost always have a tendon running through them, this is not very nice to eat so I always remove it. To remove it easily, grab the end of the tendon with the fingers of one hand, gripping it firmly. Hold the knife at a 45 degree angle between the tendon and the meat, and pull the tendon, using the knife to free it, lifting and scraping as you go. Discard the tendon.
You can watch a video on how to do it HERE.
The key to perfection here is not to overcook them. The times suggested are just that a suggestion. It may take less time or more time depending on the size of your chicken tenders. Mine were a bit on the larger side so they took the time I have stated in the recipe.
PAN ROASTED CHICKEN BREASTS WITH THYME – These chicken breasts are truly lovely. Succulent and moist and filled with lovely flavor. The skin is kept on the breasts before they are seasoned and then browned until golden brown in an oven proof skillet with some herbs. The chicken is then roasted in the oven to finish it off. These are simple to make, moist and delicious with a crisp skin and beautiful flavor.
Baked Garlic Parmesan Chicken Tenders
- 12 – 15 chicken tender filets, trimmed (see notes)
- 1/4 cup (35g) plain all purpose flour
- 2 tsp garlic powder
- 1 tsp Italian herb seasoning
- 1/4 tsp black pepper
- salt to taste
- 2 large free range eggs
- 2 TBS milk
- 1 cup (120g) packaged dry bread crumbs
- 3/4 cup (135g) grated Parmesan cheese
- low fat cooking spray
- Trim the chicken tender filets as per the notes.
- Set up a dredging station for the chicken. You will need 3 shallow bowls. In the first, whisk together the flour, pepper, salt, garlic powder and Italian seasoning. In the second, whisk together the eggs and the milk. In the third, combine the bread crumbs and the cheese.
- Preheat the oven to 375*F/190*C/ gas mark 5. Line a large baking tray with baking parchment.
- Dip the chicken pieces, one at a time, into the flour mixture, shaking off any excess. Dip into the egg and milk mixture. Roll in the bread crumb/cheese to coat. Place onto the prepared baking sheet.
- Repeat until all of the chicken tenders have been coated. Spray the tops with some low fat cooking spray.
- Bake in the preheated oven for 20 to 25 minutes until crispy brown and cooked through. Serve hot or cold as you wish.
How to trim chicken tenders:
Chicken tenders almost always have a tendon running through them, this is not very nice to eat so I always remove it. To remove it easily, grab the end of the tendon with the fingers of one hand, gripping it firmly. Hold the knife at a 45 degree angle between the tendon and the meat, and pull the tendon, using the knife to free it, lifting and scraping as you go. Discard the tendon.
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