PANKO-CRUSTED CRISPY OVEN-BAKED CHICKEN TENDERS

Hi there,

I know it’s been a while and as much as I would like to come up with an excuse of why I have been MIA, I can’t. Let’s just say life happens and I am now trying to get back to posting more and this time stick to it. Anyway, I hope you have all been fine and as always, It wouldn’t be right if I didn’t come back with a great recipe to share with you. This came about like a fluke whereby I had some left-over chicken tenders and some panko breadcrumbs hence where these panko-crusted crispy oven-baked chicken tenders came into fruition. For this recipe, you will need;

Ingredients

600gms chicken tenders
1 tsp paprika
1 tsp cumin
1 tbsp garlic granules
Salt to taste
A cup of all-purpose flour
Garlic butter ( melted butter, crushed garlic cloves and mixed herbs)
A cup of panko breadcrumbs mixed with a tbsp of normal breadcrumbs
2 eggs
2 tbsp milk
1 tsp onion granules
1 tsp all-purpose seasoning
Black pepper to taste

METHOD

In a bowl, add your chicken tenders, salt, garlic granules, cumin and paprika.
Toss the chicken to coat evenly, cover and leave it to marinate for an hour or more if you have time.
In a heated pan, add your garlic butter and the panko breadcrumbs and stir to mix evenly.
Let it brown a tad bit but not burn, remove and set aside.
In another bowl, beat your eggs and milk.
Then in another separate bowl add your flour, onion granules, paprika, all-purpose seasoning, salt and pepper and give it a good mix.
Using a clean paper bag, add your chicken tenders, and the flour mixture, close the bag and give it a good shake.
Now start the dredging, chicken into the egg mixture and then coat with your breadcrumbs.
Continue until all are coated evenly, then refrigerate for 30 minutes.
Preheat your oven to 180°C fan assisted oven/400°F and 200°C conventional oven.
Place your chicken tenders onto a rack, spray some oil on top and bake for 25 minutes.
That’s it, prep any dip you prefer.
Serve and enjoy.