You really can’t go wrong with a baked chicken tender. I had to work late this week on a project and really needed a fast recipe for comfort food. These tenders hit the spot. I even made some honey mustard by combining 1 tablespoon of mustard with about 1 teaspoon of honey and a sprinkle of sugar.
Did you know more than 6,000 farms in Arkansas produce some kind of poultry?
- 1 cup panko breadcrumbs
- 1 tablespoon Emeril’s All Purpose Seasoning
- ½ cup Parmesan, shredded
- 1 pound boneless, skinless chicken tenderloins
- 1 egg
- ¼ cup milk
- 2 teaspoons hot sauce
- Preheat oven to 375 degrees. Coat a baking dish with cooking spray. Combine bread crumbs, seasoning and Parmesan in a shallow dish. In a separate dish, combine egg, milk and hot sauce.
- Gently coat each tenderloin first in the egg mixture, then in the breadcrumb mixture. Place coated tenderloins in baking dish and bake in preheated oven for 12-15 minutes or until the interior temperature reaches 165 degrees.