Southern Style Chicken Tenders
Ingredients
- 3 lb . large chicken tenders
Crumb Coating
- 20 Melba toasts
- 1/2 cup cornmeal
- 3/4 cup grated parmesan cheese
- 1 Tbsp smoked paprika or regular paprika
- 1 Tbsp chili powder
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 tsp salt
- non-stick canola oil spray or olive oil
- dried parsley , for garnishing
Flour Dredge
- 1 1/2 cup flour
- 1 1/2 tsp salt
Liquid Dredge
- 4 eggs
- 1 tsp hot sauce
Instructions
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Preheat oven to 425 degrees F. Crumble the Melba toasts until you get a sandy texture.
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Place Melba crumbs into a large, shallow dish and add the cornmeal, parmesan, paprika, chili powder, black pepper, garlic and onion powder, and salt. Mix together thoroughly.
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Crack eggs into another shallow dish and add hot sauce. Mix thoroughly with a fork, and set aside. Add flour and salt into the last shallow dish, then also mix thoroughly.
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Dip each tender completely into the flour dredge first, then the liquid dredge, and then finally into the melba coating.
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Place fully dredged and coated tenders on a large baking sheet covered with foil and sprayed with non-stick oil spray. After you finish coating all the tenders, give each tender a heavy spray of oil spray or drizzle with olive oil before placing in the oven. Bake the tenders for 20 minutes, until golden brown.
