Ingredients
Equipment
Method
- Preheat your oven to 400º F. Line a baking sheet with non-stick foil to make cleanup easier later.
- In a shallow dish, combine the crushed fried onions, parmesan cheese, panko bread crumbs, and garlic powder. Mix them well, and let the flavors mingle.
- In another dish, whisk together the eggs, mayonnaise, and water. This mixture will help your coating adhere wonderfully to the chicken.
- In a separate shallow dish, place the flour. This will be the first step in the dredging process.
- Take each piece of chicken tender and dip it into the flour. Make sure to shake off any excess; this will ensure a nice coating.
- Next, dip the floured chicken into the egg mixture, ensuring it’s fully coated.
- Now, coat the chicken in the fried onion mixture. Press gently to make sure the coating sticks well.
- Place the coated chicken on the prepared baking pan. Ensure they are spaced out for even cooking.
- Lightly spray the top of the chicken with cooking spray. This will help achieve a golden brown color while baking.
- Bake in the preheated oven for 20 to 25 minutes. You want the chicken to be cooked through and the coating to be golden and crispy.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Feel free to freeze the uncooked, breaded chicken for up to two months. Just bake from frozen, adding a few minutes to the cooking time. This dish goes wonderfully with a side of mashed potatoes or a crisp garden salad. A light spray of cooking oil will help achieve that beautiful golden color and crispiness. A sprinkle of fresh herbs, like parsley or chives, can brighten the dish and add color!