Besides loving Elvis, I love a good chicken tender that's been baked instead of fried. These tenders have been marinated, first.
For 1.5 lbs of chicken tenders:
1 tsp granulated garlic powder
1 tsp onion powder
1/2 tsp white pepper
1/2 tsp black pepper
1/2 tsp salt
1 tsp dry basil
Dash of chili powder
Dash of paprika
1/4 cup vegetable oil
Let marinade for as little as 1 hour or as much as overnight in a Ziploc bag. Make sure you massage that chicken to make sure it is completely coated.
Place in refrigerator until ready to use.
Okay, ready to bake the tenders. Prepare a cookie sheet with a cooling rack in it. I use foil to cover cookie sheet for easy clean up. Spray cooking spray on rack before putting chicken tenders on it.
In flat plate pour 1 cup bread crumbs and 1/2 cup panko crumbs. Top with 1/2 cup parmesan cheese, dry parsley, salt and pepper. Combine mixture very well.
*Remember, the tenders have been marinating in lots of seasonings.
With paper towel, dry off tenders, not completely cleaning off, just excess liquid.
One by one, pat into crumb mixture to coat very well. Now this is my secret......take finished cookie sheet. Refrigerate the prepared tenders to dry out for about one hour. If you don't have time, as long as you can 🙂
Preheat oven to 425 degrees. Spray cooking spray on all tenders. Don't overcook!
Should take 20-25 minutes. Turn once.