Wet Hand, Dry Hand…

That’s how you learn to do breading for proteins in culinary training. Always keep a dry hand…or things get messy. Very messy.

In an ongoing effort to cut calories and reduce portions and waste, I’ve been using a lot of chicken tenders versus chicken thighs or bone in chicken pieces. Over the weekend I wanted to try a baked chicken tender and break out of the sauté or stir fry rut…

Start with AP flour with some salt, pepper, garlic powder and paprika blended in.

Then instead of buttermilk or yogurt, I used olive oil, basil and garlic

Lastly the crispy outer layer of shredded cheese, paprika, panko bread crumbs, salt and pepper.

Dredge each tender in flour, then oil, then panko and lay on a baking sheet, lined with parchment or a silicone mat. Keep your hand for the dry and wet coatings separate!

Bake in a 375 oven for about 30 minutes, turning once.

I served over a kale salad with a Poppy seed dressing and still had 3 tenders for leftovers!

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