A super kid-friendly recipes for lunch or dinner...but I would totally make this even without kids!
Ingredients:
3-4 chicken breasts cut into strips or about 1.5-2 lbs chicken tenders
2 eggs, beaten
Approx. 1/2 cup flour, seasoned with salt and pepper
2-3 cups Italian seasoned bread crumbs (plain is also fine, just add your own seasoning)
1/4-1/2 cup olive oil
*The amounts of flour/breadcrumbs/oil will vary depending on how much chicken you are preparing. Just eyeball it.
Directions:
Preheat the oven to 425 degrees
Make a dredging station, using 3 shallow bowls or containers. In the first container add the flour, second is for the beaten eggs, lastly the breadcrumbs.
To the shallow dish with the bread crumbs, add enough olive oil so the bread crumbs look like wet sand.
Start dredging the chicken by adding it to the flour (shaking off excess), then egg, then fully coat with the breadcrumb mixture.
Place on a baking sheet lined with parchment and repeat until all your chicken is coated.
Bake at 425 degrees for ten minutes, flip the tenders and bake an additional 6-10 minutes.
Serve with dipping sauces!
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