Ingredients
- 3/4 cup breadcrumbs (preferably whole-grain)
- 1/2 cup toasted wheat germ
- 1/4 cup grated Parmesan cheese
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 pinch cayenne pepper (optional)
- 1 teaspoon Kosher salt
- 2 eggs
- 2 pounds skinless, boneless chicken tenders
Chef notes
These chicken tenders will definitely please every picky palate in the house. I coat ‘em in a whole-grain crust (with a touch of cheese for extra flavor), then bake them so they turn golden brown and get ultra crispy without ever coming close to a fryer.
Preparation
1.Preheat oven to 450 F.
2.Mist two baking sheets with oil spray and set aside. In a large bowl, stir together the bread crumbs, wheat germ, Parmesan, onion powder, garlic powder, cayenne pepper (if using), salt and pepper until well combined.
3.In a small bowl, whisk the eggs. One at a time, dip the chicken tenders into the egg mixture, letting any excess drip off, then place the tender in the bread crumb mixture. Gently pat to coat on all sides with the breading.
4.Place tenders on the oiled baking sheets and mist the tops with oil spray.
5.Bake for 15 minutes, or until the breading is golden brown and crispy and the chicken reaches an internal temperature of 165 F.