Thursday, September 6, 2012

Oven Fried Parmesan Chicken Tenders

This recipe is a comfort food for me, my mother used to make it all the time when my sister and I were kids. It was a welcome reminder of home when I made it for the first time in a long time last week.  Enjoy!

Personal Photo

Personal Photo

Personal Photo

Personal Photo

1 ½ sleeves round buttery crackers, crushed (about 2 1/3 cups)
1 cup grated Parmesan cheese
1 ¼ cup all-purpose flour
1 teaspoon dried thyme leaves
1 teaspoon salt
3 large eggs
2 tablespoons milk
1 ½ pounds of chicken tenderloins
¼ cup butter, melted

Preheat oven to 375 degrees.  Spray a rimmed baking sheet with non stick cooking spray.

In a large shallow dish, combine crushed crackers, cheese, flour thyme, and salt.

In a separate large shallow dish, whisk large eggs and milk until blended.

Dip tenderloins in egg mixture, letting excess drip off; dredge in cracker mixture pressing to adhere.  Dip coated tenderloins in egg mixture again, letting excess drip off; dredge in cracker mixture, pressing to adhere.  Place on prepared baking sheet.  Drizzle with melted butter.  Bake for 20 to 23 minutes or until chicken is cooked through.

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