MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Baked Panko Chicken Tenders
Categories: Poultry, Breads
Yield: 4 servings
3/4 c Panko bread crumbs
2 lg Eggs
1 tb Prepared mustard
1/2 ts Garlic powder
1/2 ts Dried oregano
1/2 ts Salt
1/4 ts Pepper
1 lb Chicken tenderloins
In a small skillet, heat the panko over medium heat.
Stir consistently, so no crumbs scorch. Toast until the
panko is golden brown and crisp, about three minutes.
Remove from the pan and set aside to cool completely.
Set the oven @ 400 F/205 C, and spray a baking sheet
with cooking spray. Set aside.
In a shallow bowl, whisk together eggs and mustard.
You'll be dipping the chicken into this bowl, so choose
one that's wide enough to fit the biggest pieces.
In another shallow bowl, toss the toasted and cooled
panko with seasonings.
Test Kitchen Tip: Using warm panko crumbs will spoil the
adhesion of the crumbs to the chicken, yielding
less-crispy tenders.
Set up your dipping station: first the chicken, then the
egg bowl and finally the panko bowl. One tender at a
time, dip the chicken in the egg mixture, flipping it
over to coat. Then dredge through the crumb mix. Place
on the prepared baking sheet.
Repeat with the remaining chicken strips, being careful
not to crowd the chicken strips on the pan. If the
chicken pieces are touching, the crumb coating will not
brown and crisp! Use a second baking sheet if necessary.
Bake the chicken until the crust is golden brown and the
chicken is no longer pink inside, about 10 to 13
minutes.
Recipe by Maggie Knoebel, Chicago, Illinois
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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