Baked Chicken Tenders with ketchup drizzle
I love these Baked Chicken Tenders from Love and Olive Oil. These taste like golden fried chicken fingers, but I don't feel guilty making them for my family because they're baked!
These tenders call for "panko", which is the Japanese version of bread crumbs. They are lighter and crispier than ordinary bread crumbs. You can find them in Asian speciality stores, but I found them in the ethnic section of my regular grocery store.
1 1/2 lbs boneless skinless chicken breasts or breast tenders
1 1/2 cups panko breadcrumbs
2 teaspoons dried basil
2 teaspoons garlic powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup flour
Pound chicken thin and cut into strips. Season the flour with salt and black pepper in one dish. In a second dish, lightly beat the eggs. In a third dish, combine panko breadcrumbs with basil, garlic, paprika, cayenne, salt, and pepper.
Dredge tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and then coat the chicken tenders with the bread crumb mixture. Arrange on baking sheet sprayed with cooking spray. Repeat with remaining strips.
Bake chicken tenders for 12-15 minutes, or until golden brown, flipping once part way through the cook time.