Garlic Parmesan Chicken Tenders

• total time: 24 minutes

Ingredients

TENDERS:

600g / 1.3lb Chicken Tenders (or slice breasts into strips, should get ~12)

75g / 1 1/4 cups Panko Breadcrumbs

30g / 1/3 cup freshly grated Parmesan

50g / 1/3 cup Flour

2 Eggs, beaten

1 tsp EACH: Salt, Paprika

1/2 tsp Garlic Powder

1/4 tsp EACH: Onion Powder, Black Pepper

Oil Spray

BUTTER:

100g / 7 tbsp Butter, softened

20g / 1/4 cup freshly grated Parmesan, plus more to serve

1 tbsp very finely diced Fresh Parsley, plus more to serve

3 cloves of Garlic, very finely grated then mashed into a paste with the side of your knife

Salt & Black Pepper, to taste

Directions

Preheat oven to 180C/350F. Lightly spray a large baking tray then sprinkle over breadcrumbs. Give the tray a shake then spray the top. Bake 5-8mins or until golden (be vigilant as they burn quickly!). Remove & place in 1 of 3 large shallow dishes. Raise oven temp to 200C/400F.

In a small pot or bowl combine 1 tsp salt & paprika, 1/2 tsp garlic powder & 1/4 tsp onion powder & black pepper. Line up 3 large shallow dishes: 1st flour + half of the seasoning mix, 2nd beaten eggs, 3rd breadcrumbs, parmesan & remaining seasoning. Place baking tray at the end with an oiled wire rack on top.

One by one coat tenders in flour, egg, then breadcrumbs & place on the wire rack. Make sure you thoroughly coat at each stage (especially the last). Spray them with oil then bake for 15-20 mins until golden, crisp and white/piping hot through the centre.

Meanwhile, combine all of the garlic butter ingredients in a small bowl. You want the butter to be soft enough to brush, but not completely melted. A little creamy if you will. Pop in the microwave for 5 second blasts until you reach this consistency. Season with a pinch of salt and pepper (to taste).

Once the tenders are cooked, use a brush to dab the butter over the top side of all of the tenders. Serve with extra parmesan & parsley (measure with love). Enjoy!