Aiguillettes de poulet croustillantes au babeurre, cuites au four

Ingrédients

• 2 pounds chicken tenders (trimmed)
• 1 cup buttermilk
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 1/2 cups seasoned breadcrumbs
• 2 tablespoons butter (melted)
• 1/2 cup Parmesan cheese (grated)
• 2 large eggs
• 1 cup all-purpose flour

Préparation

1. 1

   In a mixing bowl, add 1 cup buttermilk, ½ tsp paprika, ½ tsp garlic powder, ¼ tsp cayenne pepper, and whisk well. Add 2 pounds chicken tenders and submerge them into the mixture. Cover the bowl and refrigerate for at least one hour or overnight.

2. 2

   When ready to cook, preheat the oven to 375°F. Place a wire rack on a baking sheet and spray or brush it with oil. Set aside.

3. 3

   In a baking sheet, add 1 ½ cups breadcrumbs, and 2 tbsp melted butter, and stir together. Add ½ cup grated Parmesan cheese and stir again.

4. 4

   Transfer it to the oven and toast for about 10-15 minutes, or until it’s golden color. Then take it out of the oven and let cool off.

5. 5

   Take the marinated chicken out of the refrigerator.

6. 6

   Prepare 3 dishes. 1st with all-purpose flour, 2nd with whisked eggs, 3rd with toasted breadcrumbs mixture.

7. 7

   First, take one chicken tender from the marinade and shake off the excess liquid. Dredge it first into the flour on both sides, then whisked eggs, then breadcrumb mixture.

8. 8

   Place on the baking sheet with wire rack. Repeat the same process with the rest of the chicken.

9. 9

   Bake at 375°F for about 20 minutes or until the internal temperature of the meat is 165°F.