Food is a pleasure of life and BuonaPappa is all about how to make your kids love, appreciate, and enjoy good and healthy food. Starting with baby food and moving to kid-friendly recipes and family meals, I always use fresh seasonal ingredients in my recipes with a nice Italian touch. I partnered with @PureLeaf to create this recipe for Parmesan and Panko Baked Chicken Tenders . It’s going to be a new favorite for everyone in your family. Enjoy!
Parmesan and Panko Baked Chicken Strips
Yield: 4 servings
For the chicken:
4-6 boneless, skinless chicken strips
2 eggs, lightly beaten
1/2 cup of panko breadcrumbs
1/2 cup of freshly grated Parmesan
1/2 tsp of paprika
1 tsp of garlic powder
1 tsp of onion powder
For the marinade:
1 cup water
1/2 cup of soy sauce
2-4 cloves of crushed garlic
1 whole lemon halved (squeeze half of the lemon into the marinade, and with the other half, cut into 6 wedges and drop them into the marinade)
6 sprigs of thyme
Into a bowl, whisk your marinade together, and then add the chicken strips. Make sure your bowl isn’t too shallow. You want to completely submerge your chicken. Wash hands after handling uncooked chicken. Place the bowl in the fridge and let it marinate for 2 hours.
Pre-heat your oven to 425 degrees Farenheight.
In a shallow bowl, mix together the Parmesan, panko, paprika, garlic powder, onion powder, and salt. Into another separate bowl, lightly beat the egg, and set aside.
Set up a wire rack over a baking sheet and drizzle with olive oil.
Take the chicken strips and dip them into your egg wash, and then roll them into your panko and Parmesan mixture.
Place the chicken strips on the wire rack and spray the top of the chicken with cooking spray and bake for 10-15 minutes (until it reaches an internal temperature of 165 degrees Farenheight).
Remove the chicken from the oven and allow it to rest for 5 minutes. Plate and ENJOY!
Home cook tip: Make extra breadcrumb mix to dredge fish later in the week or to make a crumble topping for potatoes.
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