Oven fried chicken tenders
from Better Homes and Gardens New Cookbook Celebrating the Promise
1 egg, beaten
3 Tbsp. milk
1 1/4 c. crushed cornflakes or finely crushed rich round crackers (about 35 crackers)
1 tsp. dried thyme
1/2 tsp. paprika
1/4 tsp. salt
1/8 black pepper
a few shakes of granulated garlic (my own addition)
2 Tbsp. butter or margarine, melted
1 1/2 pounds chicken tenders
In a small bowl, combine egg and milk. For coating, in a shallow dish, combine crushed cornflakes, thyme, paprika, salt, garlic and pepper; stir in melted butter.
Dip tenders, one at a time, into egg mixture; coat with crumb mixture.
Place tenders in a single layer on a baking pan. Bake, uncovered, in a 400 degree oven for 10 to 12 minutes, or until chicken is no longer pink. Do not turn tenders while baking.
1 egg, beaten
3 Tbsp. milk
1 1/4 c. crushed cornflakes or finely crushed rich round crackers (about 35 crackers)
1 tsp. dried thyme
1/2 tsp. paprika
1/4 tsp. salt
1/8 black pepper
a few shakes of granulated garlic (my own addition)
2 Tbsp. butter or margarine, melted
1 1/2 pounds chicken tenders
In a small bowl, combine egg and milk. For coating, in a shallow dish, combine crushed cornflakes, thyme, paprika, salt, garlic and pepper; stir in melted butter.
Dip tenders, one at a time, into egg mixture; coat with crumb mixture.
Place tenders in a single layer on a baking pan. Bake, uncovered, in a 400 degree oven for 10 to 12 minutes, or until chicken is no longer pink. Do not turn tenders while baking.
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