Tenders de poulet maison

Ingrédients

• 2 pounds chicken tenderloins
• 1/2 cup all-purpose flour
• 1/8 teaspoon salt (to season flour)
• 1/8 teaspoon pepper (to season flour)
• 3 large eggs
• 2 cups panko breadcrumbs
• 1/4 cup parmesan cheese (finely grated)
• olive oil cooking spray (to coat tenders before baking)

Préparation

1. 1

   Preheat the oven to 425 °F.

2. 2

   Place the flour in a wide bowl with a little salt and pepper.

3. 3

   Add the eggs into another bowl and beat together with a whisk.

4. 4

   Mix the panko breadcrumbs and the finely grated parmesan cheese in a third bowl.

5. 5

   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.

6. 6

   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. Spray the tenders with oil.

7. 7

   Bake in the oven for 20 -25 mins, turning them over half way through the baking time and spraying the second side with oil.

8. 8

   When they are completely cooked the outside should be a golden brown, and the inner chicken completely white. Remove from the oven and serve.