A kid-fave, we promise these crunchy tenders will top your weeknight meal list
by Lindsay Evans
Tap and hold image to save to your device
1/4 cup all-purpose flour
2 large eggs, beaten
1/2 cup finely shredded Parmesan cheese
1 cup panko breadcrumbs
1 tsp sea salt
4 chicken breasts, sliced into long strips
2 tbsp olive oil
Plum sauce for dipping
Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.
Place flour in a shallow dish. Lightly beat eggs in another shallow dish. Combine Parmesan, breadcrumbs and sea salt in a third shallow dish. Season chicken with salt and pepper. Coat each chicken strip in flour, shaking off any excess. Dip in egg and let any excess drip off. Then pat in the breadcrumb mixture to coat well. Place the strips on the prepared baking sheet. Drizzle each with olive oil.
Bake for 10 minutes. Turn each chicken strip over and continue baking until the outside is crisp and the tenders are cooked through (an instant-read thermometer inserted into the thickest part should register 165°F), about 10 -15 minutes more. Serve the tenders with plum sauce for dipping.