Succulent, juicy oven fried Chicken Tenders dipped in honey mustard sauce are popular with kids, adults, and make the perfect finger food. No mess… no fuss, with an irresistible golden crumb!
Ingreadient
1 egg large
2 tablespoons olive oil
2 tablespoons lemon juice or juice of ½ a lemon
1 tablespoon fresh parsley chopped
2 teaspoons garlic minced
¾ teaspoon salt to season
¼ teaspoon cracked pepper
28 ounces chicken tenders
1 cup Panko breadcrumbs
½ cup regular breadcrumbs garlic, herb or Italian seasoned for extra flavour
1 teaspoon mild paprika or sweet, smoky, spicy
½ teaspoon garlic powder
½ teaspoon onion powder
¼ cup parmesan cheese fresh grated
Direction
- 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.
- In a large bowl, whisk together the egg, oil, lemon juice, parsley, garlic, salt and pepper.
- Dip chicken tenders into egg mixture and let sit for 5 minutes while preparing crumb mixture.
- In another bowl, combine both breadcrumbs, paprika, garlic powder, onion powder and parmesan cheese.
- Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.
- 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!)
