Little Chick Chicks2014-02-07
- Servings : 3-4
- Prep Time : 10m
- Cook Time : 16m
- Ready In : 30m
I came up with these from a combo of several recipes. Hopefully my picky eater “Vaughn Baby” will love them.
- 1 lb. boneless, skinless chicken tenderloins, organic if possible
- 1 c. panko breadcrumbs
- 1/3 c. fresh grated Parmesan
- 1 tsp. Spike seasoning
- 1 T. olive oil
- 1/2 c. whole wheat white flour
- 3 large eggs, lightly beaten
- salt and fresh ground pepper to taste
Preheat oven to 450 degrees. Set a wire rack in a rimmed baking sheet; lightly coat rack with cooking spray. Cut chicken tenders into 2-inch pieces.
Add breadcrumbs to a saute pan and lightly toast; slowly drizzle in oil while continuing to stir until crumbs just begin to turn a bit brown. Remove from heat, let cool slightly then stir in cheese and spices. Continue to stir for a few seconds just until the mixture stops browning.
Set up a three dish station: place flour in a shallow dish; second one has beaten eggs that I added salt & pepper to; third one has crumb mixture. Prepare chicken tenders one at a time by: coating chicken in flour, shaking off excess, then dip in egg mixture then coat with the bread crumb mixture. Lightly press the crumbs to the tenders to help the crumbs stick. Set on a wire rack in a rimmed baking sheet.
Bake until chicken is cooked through, 12 minutes, flipping halfway through.
Another option for these are to substitute the Parmesan cheese for shredded coconut and sub coconut oil for the olive oil.
*If you cook these in a air fryer you don't have to turn them in the middle of cooking.