Grease the wire rack! This is a very crucial step! If you forget to grease it, the crispy coating will simply get stuck to the wire rack.Second, you’ll get a beautiful golden color crust from all the sides, which you wouldn’t have without toasting. First, it adds an aromatic nutty flavor to the dish. Spray the top of the chicken pieces with more cooking oil. Dip each chicken tenderloin into the egg mixture first, letting the excess drip off and then into the breadcrumbs, pressing to adhere the breadcrumbs to the chicken. Mix the breadcrumbs and parmesan cheese together in a bowl. This step is optional but I always suggest doing it. Place chicken pieces 1-inch apart from each other on baking sheet lined with greased aluminum foil. Season both sides of the chicken tenderloins with the salt, pepper and garlic powder. If you are using blend ones, you can season it with some salt, pepper, paprika, and Italian seasoning. I usually use Italian bread crumbs, as they are already seasoned and have more flavor. I prefer to marinate the chicken overnight, or at least for 4 hours. The longer you marinate it, the juicier and more flavorful the meat will be. Repeat the same process with the rest of the chicken.īake at 375☏ for about 20 minutes or until the internal temperature of the meat is 165☏.

Place on the baking sheet with wire rack.

Dredge it first into the flour on both sides, then whisked eggs, then bread crumb mixture. 1 st with all-purpose flour, 2 nd with whisked eggs, 3 rd with toasted bread crumbs mixture.įirst, take one chicken tender from the marinade and shake off the excess liquid. Take the marinated chicken out of the refrigerator. Then take it out of the oven and let cool off. Transfer it to the oven and toast for about 10-15 minutes, or until it’s golden color. Add ½ cup grated Parmesan cheese and stir again. In a baking sheet, add 1 ½ cups bread crumbs, and 2 tbsp melted butter, and stir together. Place a wire rack on a baking sheet and spray or brush it with oil. When ready to cook, preheat the oven to 375☏. Cover the bowl and refrigerate for at least one hour or overnight. Add 2 pounds chicken tenders and submerge them into the mixture. In a mixing bowl, add 1 cup buttermilk, ½ tsp paprika, ½ tsp garlic powder, ¼ tsp cayenne pepper, and whisk well. The acidity from the buttermilk helps to break down the protein structure, resulting in juicy and tender meat. Marinating the meat in buttermilk is the key to make it less chewy and keeping the moisture inside. It adds a delicious touch and deepens the flavor. Powered by the ESHA Research Database © 2018, ESHA Research, Inc.Similar to my Easy Lemon Chicken Recipeand Classic Chicken Parmesan Recipe, I used a mix of Panko crumbs and Parmesan cheese for the coating. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. (-) Information is not currently available for this nutrient. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

Oven baked chicken tenderloins