I recently saw bottles of Chick-fil-A sauce in the commissary and then experienced a sudden chicken tender craving! Using pantry chicken breast you can very easily make your own tenders.
Preheat oven to 425 degrees.
Line a large cookie sheet with aluminum foil. If you have a cooling rack, spray it with non-stick cooking spray and set on the cookie sheet.
Just take a boneless, skinless chicken breast and cut it lengthwise into pieces about 1/2 inch thick and you're left with essentially chicken-tender sized pieces of white meat.
Put the flour into a small shallow dish.
Crack and whisk eggs in a second shallow dish.
In a third dish (such as a pie plate) mix together bread crumbs, parmesan cheese and garlic powder.
Season both sides of chicken tenders with salt and pepper.
Working with two at a time, dip chicken tenders in flour (gently shake excess off), then transfer to eggs and coat both sides.
Cover with breadcrumb mixture: Lift from egg mixture and let excess egg run off then transfer to breadcrumb mixture.
Coat both sides in breadcrumb mixture while lightly pressing, so mixture adheres well.
Transfer chicken tenders to prepared wire rack on baking sheet, leaving some space between each piece. Repeat process to coat all chicken tenders.
Bake in preheated oven until chicken is cooked through (165 in center of largest pieces), about 15 to 20 minutes. If you find they are browning too much then tent with foil near the end.
If desired, garnish with parsley and serve warm (plain or with dipping sauce of choice).
0 servings