Tenders de poulet César cuits au four

Ingrédients

• 12 chicken tenders
• 1 cup creamy caesar dressing
• 1/4 cup Bisquick, or some other complete baking mix
• 1/4 cup grated parmesan cheese
• 1/2 cup plain bread crumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 Tbsp olive oil

Préparation

1. 1

   In a large zippered bag, pour in caesar dressing. Add in all 12 chicken tenders, zip up the bag (squeezing out all excess air), and shake or massage the bag until all tenders are coated with ranch dressing. Allow to marinate for 30 minutes to 60 minutes.

2. 2

   Preheat oven to 475 degrees and line a large baking dish with foil (9x13 or 9x11 dish). Drizzle 2 Tbsp of oil over the bottom of the pan.

3. 3

   In a large zippered bag, add Bisquick, parmesan cheese, bread crumbs, salt, and black pepper. Add marinated chicken tenders into the bag, zip up, and shake until all tenders are coated.

4. 4

   Place chicken flat in the baking dish, making sure none of the tenders are touching each other. Drizzle 2 Tbsp of oil over the tops of the chicken.

5. 5

   Bake for 8-10 minutes (or until the underside of the chicken is golden brown), then carefully flip the chicken over, and bake for another 9-10 minutes. Finish off by broiling until desired crispiness (I broiled mine for only 1 minute--they get crispy fast!)

6. 6

   Serve with ranch, barbecue sauce, or any other sauce if desired.

7. 7

   Enjoy!