Ingredients and Weight:
- 2 boneless, skinless chicken breasts (1 pound)
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup buttermilk
- 1 egg, beaten
- 1 tablespoon olive oil
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut chicken breasts into 1-inch (2.5-centimeter) strips.
- In a shallow bowl, combine panko breadcrumbs, Parmesan cheese, flour, paprika, garlic powder, salt, and pepper.
- In a separate bowl, whisk together buttermilk and egg.
- Dip chicken strips into buttermilk mixture, then coat with breadcrumb mixture.
- Place chicken tenders on a lightly greased baking sheet.
- Drizzle with olive oil.
- Bake for 15-20 minutes, or until golden brown and cooked through.
Nutritional Information:
- Serving Size: 1 chicken tender
- Calories: 250
- Fat: 12g
- Carbohydrates: 15g
- Protein: 20g
Dish Characteristics:
- Crispy and tender
- Buttery and flavorful
- Perfect for dipping in your favorite sauce
User Comments:
- "These were so easy to make and turned out perfect! I will definitely be making them again."
- "My kids loved them! They said they were better than any restaurant tenders."
- "I used a whole wheat panko breadcrumb mix and they were still delicious."
Special Precautions and Tips:
- Make sure to cook the chicken tenders until they are cooked through, to an internal temperature of 165°F (74°C).
- To avoid burning, keep an eye on the tenders during the last few minutes of baking.
- Serve with your favorite dipping sauce, such as honey mustard, barbecue sauce, or ranch dressing.
