INGREDIENTS
2 pounds
chicken tenders
1 cup
salted butter
2 large
garlic cloves minced
2 teaspoons
white vinegar
2 cup panko
bread crumbs
4 cups
Italian seasoned bread crumbs
1/2 cup
grated parmesan cheese
1/2 cup dry
ranch seasoning mix
2 teaspoons
garlic powder
1 teaspoon
salt
1 teaspoon
black pepper
2 teaspoons
dried parsley
Method:
1. Use
sharp kitchen shears to remove the white tendon from the chicken tenderloins,
pat dry with paper towel and set aside to come to room temperature. Preheat
oven to 425℉. Top a rimmed baking sheet with an oven safe
cooling/baking rack, spray lightly with non stick cooking spray.
2. Place
butter and fresh garlic in a shallow dish (such as a pie dish) and microwave
until butter is melted, about 30 seconds, add vinegar. In a second shallow
dish, mix all dry ingredients with a fork.
3. Dip the
chicken tenders in the melted butter briefly, wipe off excess butter.
Immediately place in the bread crumb mixture and press bread crumbs on firmly.
Place on prepared baking sheet. Spray both sides of each chicken tender lightly
with the cooking spray.
4. Bake for
18-25 minutes, or until tenders are golden brown and an instant read
thermometer reads 165℉, flipping
tenders over for the last 5 minutes of cooking. Serve immediately.