Garlic Parmesan Chicken Tenders
Directions
- 1Preheat oven to 180C/350F. Lightly spray a large baking tray then sprinkle over breadcrumbs. Give the tray a shake then spray the top. Bake 5-8 mins or until golden. Remove & place in 1 of 3 large shallow dishes. Raise oven temp to 200C/400F.
- 2In a small pot or bowl combine 1 tsp salt & paprika, 1/2 tsp garlic powder & 1/4 tsp onion powder & black pepper. Line up 3 large shallow dishes: 1st flour + half of the seasoning mix, 2nd beaten eggs, 3rd breadcrumbs, parmesan & remaining seasoning. Place baking tray at the end with an oiled wire rack on top.
- 3One by one coat tenders in flour, egg, then breadcrumbs & place on the wire rack. Make sure you thoroughly coat at each stage. Spray them with oil then bake for 15-20 mins until golden, crisp and white/piping hot through the centre.
- 4Meanwhile, combine all of the garlic butter ingredients in a small bowl. You want the butter to be soft enough to brush, but not completely melted. Pop in the microwave for 5 second blasts until you reach this consistency. Season with a pinch of salt and pepper.
- 5Once the tenders are cooked, use a brush to dab the butter over the top side of all of the tenders. Serve with extra parmesan & parsley.
Ingredients
- 600 g Chicken Tenders
- 75 g Panko Breadcrumbs
- 30 g freshly grated Parmesan
- 50 g Flour
- 2 Eggs
- 1 tsp Salt
- 1 tsp Paprika
- 0.5 tsp Garlic Powder
- 0.25 tsp Onion Powder
- 0.25 tsp Black Pepper
- 1 Oil Spray
- 100 g Butter
- 20 g freshly grated Parmesan
- 1 tbsp Fresh Parsley
- 3 cloves Garlic
Equipment
ovenbaking traywire rack3 large shallow dishessmall bowlsmall potforkbrush