Garlic & Parm Baked Chicken Tenders
I put these on my daughter's highchair tray, turned around to grab a sippy cup, and poof! They were gone. She has excellent taste.
What you need
1/3 cup all purpose flour or coconut flour
2 large eggs
1 teaspoon Tessemae’s Slow Roasted Garlic
1 cup panko breadcrumbs or almond meal
½ cup grated parmesan cheese
2 tablespoons oil
coarse salt and ground pepper
1 pound chicken breast tenders
½ cup Tessemae’s Ketchup
What to do
Heat your oven to 425. Line a large sheet pan with foil and set up 3 shallow dishes. Put the flour in one dish. Beat the eggs with the Slow Roasted Garlic in the second dish. In the last dish, combine panko, parmesan, and oil. (It’s easiest to rub the oil into the crumbs using your fingertips.) Season all of the dishes with salt and pepper.
Dip the tenders one by one into the four, then egg, and last into the panko. Arrange on the lined sheet pan. Bake until golden and cooked through, about 15 minutes. Serve with lots of ketchup.
Serves 2 large mouths or 4 small