Baked Chicken Tenders

Hello Friday! I am so glad it is almost the weekend. This week was super busy at work. Mr. J was gone. I don't know how single parents do it. Between work and managing Miss O on my own the week went by fast but the days were super long. I am exhausted.

To make it manageable with all of the moving parts I tried to simplify and plan ahead as much as possible. This little gem of a dinner was super easy to throw together and was fairly quick with cooking time. Miss O knows that once we are in the kitchen food is coming.  Her waiting time is about 5 minutes. Thus any meal that takes longer than 15 minutes to cook is pretty much a no go unless we can do it on the sly. 

We have been doing a lot of grilling and it was nice to have something baked for a change.   The chicken tenders are dredged in flour, egg bath and then a mixture of flour, breadcrumbs and cornmeal, and then baked on a cookie sheet. The potatoes and green beans were cooked together on a separate cookie sheet.  Two cookie sheets and a complete dinner. This wasn't too fancy but a great meal, comforting meal.

Baked Chicken Tenders

by Emily Morris

Prep Time: 10 minutes

Cook Time: 12-15 minutes

Keywords: bake entree chicken

6078706

Ingredients (serves 4)

• 1 1/2 pounds chicken tenders
• 1 cup flour, divided
• 1/2 cup breadcrumbs
• 1/2 cup cornmeal
• 2 eggs, beaten
• Salt and black pepper

Instructions

Preheat oven to 375F. Spray a baking sheet with oil.

Season the chicken tenders with salt and black pepper.

In a shallow dish, season 1/2 cup of flour with salt and black pepper.

In another shallow dish beat the eggs.

In a third shallow dish, place the other 1/2 cup of flour, breadcrumbs and cornmeal.

Dredge the chicken tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and finally, coat the chicken tenders with the breadcrumbs.

Place the breaded chicken tenders onto a baking sheet and bake in the oven for 12-15 minutes, until golden brown.

Powered by Recipage