By Eben Obiri
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Set up three shallow bowls: flour in one, beaten eggs in the second, and a mixture of breadcrumbs, Parmesan, minced garlic, paprika, salt, and pepper in the third.
Dredge each chicken tender first in flour, then dip in eggs, and finally coat with the breadcrumb-Parmesan mixture.
Arrange coated chicken tenders on the prepared baking sheet.
Drizzle or brush melted butter evenly over the strips for extra crispiness.
Bake for 18–20 minutes, flipping halfway through, until golden brown and fully cooked (internal temperature 165°F/74°C).
For the dip, whisk together mayonnaise, sour cream, lemon juice, dill, chives, salt, and pepper until smooth.
Serve chicken strips hot with creamy herb dip on the side.
Garnish with chopped parsley.
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By Eben Obiri
This recipe is ready in 35 and features chicken tenders, breadcrumbs, grated Parmesan cheese and other delicious ingredients. Contains 800 calories total.
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Set up three shallow bowls: flour in one, beaten eggs in the second, and a mixture of breadcrumbs, Parmesan, minced garlic, paprika, salt, and pepper in the third.
Dredge each chicken tender first in flour, then dip in eggs, and finally coat with the breadcrumb-Parmesan mixture.
Arrange coated chicken tenders on the prepared baking sheet.
Drizzle or brush melted butter evenly over the strips for extra crispiness.
Bake for 18–20 minutes, flipping halfway through, until golden brown and fully cooked (internal temperature 165°F/74°C).
For the dip, whisk together mayonnaise, sour cream, lemon juice, dill, chives, salt, and pepper until smooth.
Serve chicken strips hot with creamy herb dip on the side.
Garnish with chopped parsley.
Calories per Serving: 800
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