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⁠2 pounds chicken tenders⁠
1 cup salted butter⁠
2 large garlic cloves minced⁠
2 teaspoons white vinegar⁠
2 cup panko bread crumbs⁠
4 cups Italian seasoned bread crumbs⁠
1/2 cup grated parmesan cheese⁠
1/2 cup dry ranch seasoning mix⁠
2 teaspoons garlic powder⁠
1 teaspoon salt⁠
1 teaspoon black pepper⁠
2 teaspoons dried parsley⁠

1. Use sharp kitchen shears to remove the white tendon from the chicken tenderloins, pat dry with paper towel and set aside to come to room temperature. Preheat oven to 425℉. Top a rimmed baking sheet with an oven safe cooling/baking rack, spray lightly with non stick cooking spray.⁠
2. Place butter and fresh garlic in a shallow dish (such as a pie dish) and microwave until butter is melted, about 30 seconds, add vinegar. In a second shallow dish, mix all dry ingredients with a fork.⁠
3. Dip the chicken tenders in the melted butter briefly, wipe off excess butter. Immediately place in the bread crumb mixture and press bread crumbs on firmly. Place on prepared baking sheet. Spray both sides of each chicken tender lightly with the cooking spray.⁠
4. Bake for 18-25 minutes, or until tenders are golden brown and an instant read thermometer reads 165℉, flipping tenders over for the last 5 minutes of cooking. Serve immediately.⁠
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