MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Panko Chicken Tenders
Categories: Poultry, Breads, Herbs
Yield: 4 servings

3/4 c Panko bread crumbs
2 lg Eggs
1 tb Prepared mustard
1/2 ts Garlic powder
1/2 ts Dried oregano
1/2 ts Salt
1/4 ts Pepper
1 lb Chicken tenderloins

In a small skillet, heat the panko over medium heat.
Stir consistently, so no crumbs scorch. Toast until the
panko is golden brown and crisp, about three minutes.
Remove from the pan and set aside to cool completely.

Set the oven @ 400-|F/205-|C, and spray a baking sheet
with cooking spray. Set aside.

In a shallow bowl, whisk together eggs and mustard.
YourCOll be dipping the chicken into this bowl, so choose
one thatrCOs wide enough to fit the biggest pieces.

In another shallow bowl, toss the toasted and cooled
panko with seasonings.

Test Kitchen Tip: Using warm panko crumbs will spoil the
adhesion of the crumbs to the chicken, yielding
less-crispy tenders.

Set up your dipping station: first the chicken, then the
egg bowl and finally the panko bowl. One tender at a
time, dip the chicken in the egg mixture, flipping it
over to coat. Then dredge through the crumb mix. Place
on the prepared baking sheet.

Repeat with the remaining chicken strips, being careful
not to crowd the chicken strips on the pan. If the
chicken pieces are touching, the crumb coating will not
brown and crisp! Use a second baking sheet if necessary.

Bake the chicken until the crust is golden brown and the
chicken is no longer pink inside, about 10 to 13
minutes.

Test Kitchen Tip: If the crumbs are getting too dark
before the chicken cooks, tent the pan with foil. Remove
for the final moments of cooking to allow the crumbs to
crisp back up.

Maggie Knoebe, Glendale, Wisconsin

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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