One cannot make too many of these crispy chicken tenders! They are great as leftovers for lunch, and my daughter loves to pack these for her school lunch. Since these are baked, one of the tricks to getting them to come out crispy is to add crushed corn flakes to the bread crumb and cheese coating. And the wonderful garlic flavor comes from marinating the chicken for an hour in a garlic, milk and egg mixture. The marinade not only adds the garlic flavor, but it helps the coating stick to the chicken, and the meat comes out very juicy and tender. —anotherfoodieblogger
4 to 6
1 1/2 pounds
boneless skinless chicken breasts
Mrs. Dash Southwest Chipotle seasoning (you can substitute with any Cajun-blend seasoning if that's not available)
ground black pepper, to taste
seasoned bread crumbs
fresh grated parmesan cheese
Olive oil cooking spray
In This Recipe
Pound the chicken breasts with a mallet until they are about 1/4 inch thick. If they are very thick to start with, you can also butterfly the breasts instead. Cut the chicken into strips and set aside.
Add the minced garlic to a bowl, and mash it into a paste with the back of a spoon. Crack the egg into the bowl then add the milk, Chipotle seasoning and black pepper to taste. Mix well, then add the chicken.
Cover and marinate in the refrigerator for about one hour. Meanwhile, you can prepare the coating.
Fill a quart Ziploc bag with cornflakes and close. Crush the cornflakes finely using a pestle (or the palm of your hand). After crushing them, measure how much you have, and crush more if needed.
Pour the cornflakes onto a large plate, then add the seasoned bread crumbs and grated Parmesan cheese. Mix well.
Preheat the oven to 375 degrees.
Line a large baking sheet with crumpled aluminum foil and spray with olive oil.
When the chicken is done marinating, dredge each piece through the coating and place them evenly apart on the baking sheet.
Spray the chicken lightly with olive oil. Cook for 20 minutes, turning once halfway through.