# Components:
→ Chicken
01 - 1.5 lbs chicken tenders
→ Breading
02 - 1 cup panko breadcrumbs
03 - 1/2 cup grated Parmesan cheese
04 - 1 tsp dried Italian herbs
05 - 1/2 tsp paprika
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Wet Mixture
08 - 2 large eggs
09 - 2 tbsp milk
10 - 1 tbsp Dijon mustard
→ Garlic Butter
11 - 3 tbsp unsalted butter, melted
12 - 3 cloves garlic, finely minced
→ For Serving
13 - Lemon wedges (optional)
14 - Fresh parsley, chopped (optional)
# Method:
01 - Heat the oven to 400°F. Line a baking sheet with parchment paper or grease lightly.
02 - Mix panko breadcrumbs, Parmesan cheese, Italian herbs, paprika, salt, and black pepper in a shallow bowl.
03 - Whisk together eggs, milk, and Dijon mustard in a separate bowl.
04 - In a small bowl, blend melted butter with minced garlic.
05 - Pat tenders dry, dip each first into the egg mixture, then press into the breadcrumb mixture to coat evenly.
06 - Place breaded tenders on the baking sheet and brush each with garlic butter mixture.
07 - Bake for 18 to 20 minutes, turning once halfway through, until golden and cooked (internal temperature 165°F).
08 - Serve immediately, garnished with chopped parsley and lemon wedges if desired.
