Perfect for a quick dinner, a family gathering, or a game-day snack, these tenders are sure to become a favorite in your culinary repertoire.
Serves 4.
Ingredients
for the Ranch Dipping Sauce
¼ cup whole egg mayonnaise
¾ cup light sour cream
3 tbsp fresh lemon juice
Tucker Fresh Garlic and Herb Chip Salt, add your ideal salt level
½ tsp onion powder
½ tsp garlic powder
½ tsp dried parsley
for the Panko Chicken Tenders
2 heaped tbsp plain flour
2 eggs, whisked
600g chicken tenders or strips
1 cup panko crumbs
Tucker Fresh Chipotle Chip Salt, add your ideal salt level
40g parmesan cheese, finely grated
2 generous sprays olive oil
Method
Pre heat oven to 180 degrees Celsius.
First make the dipping sauce by thoroughly mixing all the sauce ingredients in a bowl then it set aside in the fridge.
Prepare a large shallow baking tray with baking paper and spray it generously with oil.
Set 3 plates up for crumbing the chicken. One plate with flour, one with whisked eggs and one with a combined mixture of panko crumbs, Tucker Fresh Chipotle Chip Salt and parmesan.
Coat the chicken generously in flour, then egg, then the crumb mix.
Lie the crumbed chicken in a single layer on the tray.
Spray the crumbed chicken generously with oil.
Put the tray in the oven for 10 minutes. Turn the chicken over then cook for another 5
minutes or until the crumbs are golden and the chicken is well cooked inside.
Serve chicken tenders with ranch dressing and your side dishes