Baked Panko Chicken Tenders

prep time:: 0 min

Serving size: 4

ingredients

1 1/2 lbs. chicken breasts or breast tenders -- boneless skinless
1 1/2 C panko breadcrumbs
2 tsp. dried basil
2 tsp. garlic powder
1 tsp. smoked paprika
1/2 tsp. cayenne
1/2 tsp. kosher salt
1/2 tsp. black pepper -- freshly ground
2 eggs
1/2 C flour
Cooking spray
Basil Aioli

directions

Preheat oven to 350°F.

Prepare a baking sheet by covering it with foil and lightly spraying with cooking spray. Set aside. In a small bowl or shallow dish, season the flour with salt and black pepper, and lightly beat the eggs in another shallow dish. In a third shallow dish, combine panko breadcrumbs with basil, garlic, paprika, cayenne, salt, and pepper.

If using chicken breasts, prepare by putting one breast in between two layers of plastic wrap. Pound to an even thickness of approximately 1/2”. Remove plastic and slice into strips.

Dredge tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and then coat the chicken tenders with the breadcrumb mixture. Arrange on baking sheet. Repeat with remaining strips.

Bake chicken tenders for 12-15 minutes, or until golden brown, flipping once part way through the cook time.

Source: loveandoliveoil.com