The Humpherys Family

Crispy Herb Chicken Tenders

Source  All Recipes
Recipe Added:  2/6/2012
2/3 cup dry potato flakes
1/2 cup grated Parmesan cheese
1/2 tsp garlic salt, paprika
1/2 tsp parsley, thyme, rosemary
1/2 tsp dried basil, oregano
1 tsp onion powder
1 tsp poultry seasoning
1/4 tsp black pepper, Cayenne
1/2 tsp salt
3 lbs chicken tenders
1/3 cup butter, melted
 Alternate Version
10-12 boneless chicken strips
2 cups crushed cornflakes
1 cup Parmesan cheese, dried
1 tsp dried parsley, crushed
1/2 tsp garlic salt
2 cups flour
2-3 eggs, whisked
Heat oven to 375F. Grease or line baking sheet or 13x9 baking pan. In a medium bowl, combine potato flakes, Parmesan cheese, and spices. Stir until mixed. Dip chicken pieces into butter and roll in potato flake mixture to coat. Place in prepared pan. Cover with foil and bake 40-50 minutes, or until chicken is tender and golden brown. Uncover foil last 15 minutes.

Alternate Version  Preheat oven to 350F. Set out three bowls. In first bowl place flour. In second bowl crack eggs and whisk. In third bowl add cornflakes, Parmesan, parsley, garlic salt. Coat chicken in flour, then egg, then cornflake mixture. (Try this coating method with first version to keep coating from coming off chicken.) Place in bottom of greased pan. Bake about 35-45 minutes.
Notes
Tip: Use a cookie sheet, line the bottom with foil and then place a cooling rack on top of the cookie sheet. The breaded chicken goes on the cooling rack for baking. It will prevent your chicken from getting a soggy bottom. Try this to season potatoes.
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