Chicken Tenders
- 2 pounds of boneless, skinless chicken tenders or boneless, skinless chicken breasts cut in strips - rinsed and patted dry with paper towel
- 1 (8-ounce) container plain yogurt
- 1/2 cup mayonnaise
- 2 cups finely ground plain or seasoned bread crumbs
- Note: I have also used finely ground Corn Flakes to coat the chicken tenders.
- Salt, pepper, garlic powder and cumin (the measurements are up to you)
- 1/3 cup grated Romano or Parmesan cheese mixed with the bread crumbs is optional
- Olive oil or spray pan coating
Directions:
- Preheat oven to 400 degrees F.
- Mix yogurt and mayonnaise together.
- Pour mixture into a shallow dish or on a plate.
- Pour bread crumbs mixed with salt, pepper, garlic powder and cumin into a separate shallow dish or plate.
- Dredge chicken through yogurt and mayonnaise mixture.
- Shake off excess, place in crumbs and seasoning mix and coat all over.
- Gently shake off excess crumbs.
- Spray a large non-stick pan with olive oil or spray pan coating.
- Place tenders on the pan and bake for 12-15 minutes.
- Turn tenders over and bake another 12-15 minutes, or until tenders are crisp and cooked through.
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