Chicken Tenders or Goujons

• Meat

  • 2 lb Chicken tenderloins

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 pinch Salt and pepper

• Oils & Vinegars

  • 1 Olive oil cooking spray

• Bread & Baked Goods

  • 2 cups Panko breadcrumbs

• Dairy

  • 1/4 cup Parmesan cheese

Found on irishamericanmom.com

Description

Ingredients

• 2lb chicken tenderloins
• 1/2 cup all-purpose flour
• pinch salt and pepper (to season flour)
• 3 Large eggs
• 2 cups panko breadcrumbs
• 1/4 cup finely grated parmesan cheese
• olive oil cooking spray

Directions

• Preheat the oven to 425 °F.
• Place the flour in a wide bowl with a little salt and pepper.
• Add the eggs into another bowl and beat together with a whisk.
• Mix the panko breadcrumbs and the finely grated parmesan cheese in a third bowl.
• Toss each individual chicken tenderloin in the flour, then shake off the excess flour.
• Dip the floured tenderloin in the beaten egg, letting any extra egg drip off.
• Next, roll the chicken tenderloin in the breadcrumb mixture. Gently shake off any excess crumbs.
• Place a wire baking rack in a baking tray. Spray the rack with oil. Place each chicken tender on the wire rack, allowing a one inch space between each piece.
• Bake in the oven for 20 -25 mins, turning them over half way through the baking time.
• When they are completely cooked the outside should be a golden brown, and the inner chicken completely white. Remove from the oven and serve immediately.