Servings: 12
Ingredients
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt divided
- 2 large eggs
- 1 1/3 cups Panko breadcrumbs preferably whole-wheat
- 1 teaspoon sweet paprika
- 1/8 teaspoon garlic powder
- 5 teaspoons avocado oil or organic canola oil
- 1 pound chicken tenders
Instructions
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Preheat the oven to 400°F (200°C). Lightly coat a large baking sheet with cooking spray or brush with oil.
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Prepare dredging stations:
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In a shallow dish, combine the flour with 1/4 teaspoon of salt.
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Beat the eggs in a second shallow dish and place it next to the flour mixture.
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In a third shallow dish, stir together the breadcrumbs, paprika, garlic powder, and the remaining 1/4 teaspoon of salt. Drizzle the oil over the breadcrumb mixture and mix thoroughly with a fork to evenly coat the breadcrumbs.
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Bread the chicken tenders:
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Use one hand for dry ingredients and the other for wet ingredients.
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Dip each chicken tender into the flour mixture, ensuring it’s fully coated. Shake off any excess.
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Dip the tender into the eggs, coating completely.
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Press the tender into the breadcrumb mixture, turning to ensure an even coat.
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Place the breaded tenders onto the prepared baking sheet. Repeat for all tenders. Discard any leftover dredging mixtures.
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Bake the tenders:
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Place the baking sheet in the oven and bake for 22-25 minutes, or until the chicken is cooked through and golden brown.