Crispy Baked Parmesan Chicken Tenders
- 2 lbs chicken tenderloins or chicken breast, sliced into strips
- salt and pepper
- 1/2 cup all purpose flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 large eggs
- 2 tbsp heavy cream or whole milk
- 1 tbsp white wine vinegar
- 1 tbsp dijon mustard
- 1/2 cup Italian breadcrumbs
- 1/2 cup panko breadcrumbs
- 1/2 cup Parmesan cheese
- 1/2 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- olive oil for spraying chicken tenders
Preheat oven to 425 degrees. Line a cookie sheet with a wire rack. Spray with nonstick cooking spray.
Add flour, 1/4 tsp salt and 1/4 tsp pepper to a small bowl.
Add eggs, heavy cream, vinegar and dijon mustard to a small bowl.
Add Italian breadcrumbs, panko, parmesan cheese, paprika, onion powder and garlic powder to another small bowl.
Sprinkle chicken with salt and pepper on both sides.
Starting with the flour and ending with breadcrumbs, dip the chicken into the flour, egg and Parmesan breadcrumbs.
Place the chicken tenders on the prepared baking sheet. Spray the chicken tenders with nonstick cooking spray. (This will help the chicken tenders get a golden brown color to them).
Bake for 15-18 minutes or until an internal thermometer reaches 165 degrees.
Serve immediately with your favorite dipping sauces!