Lemon Garlic Parmesan Chicken Tenders (Print Version)
# Ingredients:
→ Marinade
01 -
1 large egg
02 -
2 tablespoons olive oil
03 -
2 tablespoons lemon juice (or juice of ½ a lemon)
04 -
1 tablespoon fresh parsley, chopped
05 -
2 teaspoons garlic, minced
06 -
3/4 teaspoon salt
07 -
1/4 teaspoon cracked pepper
→ Main Ingredient
08 -
28 ounces chicken tenders
→ Breading Mixture
09 -
1 cup Panko breadcrumbs
10 -
1/2 cup regular breadcrumbs (garlic, herb, or Italian seasoned)
11 -
1 teaspoon mild paprika
12 -
1/2 teaspoon garlic powder
13 -
1/2 teaspoon onion powder
14 -
1/4 cup fresh grated Parmesan cheese
# Instructions:
01 -
Preheat oven to 400°F (200°C). Lightly grease a baking tray/sheet with cooking oil spray or a light coating of oil.
02 -
In a large bowl, whisk together the egg, oil, lemon juice, parsley, garlic, salt, and pepper. Dip chicken tenders into the egg mixture and let sit for 5 minutes while preparing the crumb mixture.
03 -
In another bowl, combine both breadcrumbs, paprika, garlic powder, onion powder, and Parmesan cheese.
04 -
Dredge the egg-coated chicken in the breadcrumb/Parmesan mixture, lightly pressing to evenly coat. Arrange tenders on the baking sheet and lightly spray with cooking oil spray.
05 -
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.
# Notes:
01 -
Can be marinated for 30 minutes to an hour in the refrigerator for extra flavor
02 -
Broiling at the end creates an extra crispy coating