Servings: 6 servings
Calories: 366kcal
Ingredients
- 3 cups seasoned panko breadcrumbs I used a parmesan herb variety
- ½ cups parmesan cheese grated
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon granulated onion
- ½ teaspoon granulated garlic
- ¼ teaspoon dried dill weed
- ¼ teaspoon fresh ground pepper
- 2 eggs
- ¾ cup buttermilk
- hot sauce per your taste, I add 4-5 dashes
- 2 lbs chicken tenderloins tendons removed, see above for instructions
Instructions
- In one mixing bowl whisk the eggs, buttermilk, and a few dashes of hot sauce together.
- In another bowl, combine the Panko, parmesan cheese, granulated garlic and onion, smoked paprika, dried dill weed, and salt and pepper.
- Dip the tenderloin into the egg mixture and then into the panko mixture to coat. Make sure the tender is evenly coated with the breadcrumbs. Place the tender onto a parchment lined sheet pan. Repeat with remaining chicken.
- Coat the top side of the chicken with spray oil. Bake in a preheated 425° oven for 12-13 minutes.
- Turn the chicken over and give the other side a coating of the spray oil. Bake for an additional 12-15 minutes or until the chicken is golden brown and crispy.
- Enjoy!
Nutrition
Serving: 1serving | Calories: 366kcal | Carbohydrates: 24g | Protein: 42g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 160mg | Sodium: 969mg | Potassium: 701mg | Fiber: 2g | Sugar: 3g | Vitamin A: 406IU | Vitamin C: 2mg | Calcium: 207mg | Iron: 2mg
Tried this recipe?Let us know how it was!