This is an easy recipe that your kids will love. It is also healthier than feeding them frozen chicken nuggets all the time. I was also read the riot act by a random lady at the grocery store when I was buying Shake and Bake to make chicken for my daughter, so I decided to find an alternative.
2 lb chicken tenders
2 eggs beaten
2 cups panko
2 tbs olive oil
1 tsp kosher salt
additional salt and pepper to taste
1 cup all purpose flour
Preheat oven to 400 degrees
On a rimmed baking sheet Mix Panko with 1 tsp kosher salt and olive oil stir until panko is coated with oil. Bake for 8 minutes remove from oven and stir. Bake for an additional 8 minutes or until panko has a gold brown color.
Preheat oven to 450 degrees
Pat chicken dry and season them with salt and pepper. Whisk the eggs in a bowl and set aside.
Dredge the chicken through the flour and then dip them in the egg and then coat with panko.
Lay them on a wire rack that is on a rimmed baking sheet. Bake for 12 to 15 minutes (flipping once) or until internal temprature reaches 160.
2 lb chicken tenders
2 eggs beaten
2 cups panko
2 tbs olive oil
1 tsp kosher salt
additional salt and pepper to taste
1 cup all purpose flour
Preheat oven to 400 degrees
On a rimmed baking sheet Mix Panko with 1 tsp kosher salt and olive oil stir until panko is coated with oil. Bake for 8 minutes remove from oven and stir. Bake for an additional 8 minutes or until panko has a gold brown color.
Preheat oven to 450 degrees
Pat chicken dry and season them with salt and pepper. Whisk the eggs in a bowl and set aside.
Dredge the chicken through the flour and then dip them in the egg and then coat with panko.
Lay them on a wire rack that is on a rimmed baking sheet. Bake for 12 to 15 minutes (flipping once) or until internal temprature reaches 160.
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