• T.O.H. Daily Recipe - 342

    From Dave Drum@1:3634/12 to All on Wed Jan 24 14:52:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Baked Panko Chicken Tenders
    Categories: Poultry, Breads
    Yield: 4 servings

    3/4 c Panko bread crumbs
    2 lg Eggs
    1 tb Prepared mustard
    1/2 ts Garlic powder
    1/2 ts Dried oregano
    1/2 ts Salt
    1/4 ts Pepper
    1 lb Chicken tenderloins

    In a small skillet, heat the panko over medium heat.
    Stir consistently, so no crumbs scorch. Toast until the
    panko is golden brown and crisp, about three minutes.
    Remove from the pan and set aside to cool completely.

    Set the oven @ 400ºF/205ºC, and spray a baking sheet
    with cooking spray. Set aside.

    In a shallow bowl, whisk together eggs and mustard.
    You’ll be dipping the chicken into this bowl, so choose
    one that’s wide enough to fit the biggest pieces.

    In another shallow bowl, toss the toasted and cooled
    panko with seasonings.

    Test Kitchen Tip: Using warm panko crumbs will spoil the
    adhesion of the crumbs to the chicken, yielding
    less-crispy tenders.

    Set up your dipping station: first the chicken, then the
    egg bowl and finally the panko bowl. One tender at a
    time, dip the chicken in the egg mixture, flipping it
    over to coat. Then dredge through the crumb mix. Place
    on the prepared baking sheet.

    Repeat with the remaining chicken strips, being careful
    not to crowd the chicken strips on the pan. If the
    chicken pieces are touching, the crumb coating will not
    brown and crisp! Use a second baking sheet if necessary.

    Bake the chicken until the crust is golden brown and the
    chicken is no longer pink inside, about 10 to 13

    Maggie Knoebel, Chicago, Illinois

    Makes: 4 servings

    RECIPE FROM: https://www.tasteofhome.com

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