1 pound chicken tenders
1 cup breadcrumbs
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh basil
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 eggs
2 tablespoons olive oil
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly grease it with olive oil.
In a shallow dish, combine the breadcrumbs, parsley, basil, Parmesan cheese, garlic powder, salt, and black pepper.
In another shallow dish, beat the eggs until well combined.
Dip each chicken tender into the beaten eggs, allowing any excess to drip off.
Press the chicken tender into the breadcrumb mixture, ensuring it is fully coated on all sides.
Place the coated chicken tenders on the prepared baking sheet.
Drizzle the olive oil over the chicken tenders to help them crisp up in the oven.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the crust is golden brown and crispy.
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Remove from the oven and let cool slightly before serving.
Variations & Tips
For a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs or crushed cornflakes. If you have picky eaters, consider using a milder herb like dill or chives instead of basil. You can also add a pinch of cayenne pepper to the breadcrumb mixture for a bit of heat. For a cheesy twist, add some shredded mozzarella to the breadcrumb mixture. If you prefer a more robust flavor, try adding a teaspoon of Italian seasoning to the mix.
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