Prep couldn't be faster so save this for one of those - rushtosoccerpracticenowit's7pmandidonthavedinnerplanned - kinda nights!
Preheat Oven to 425. Serves 4
- 1 LB of Chicken Tenders (or cut Boneless Chicken Breasts into large chunks)
- 1.5 cups of Whole Wheat Panko
- 1 cup of olive oil (or olive oil canola blend)
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tbl grated Parmesan cheese (optional)
Place all the Panko and seasoning (and cheese if using) into a baking dish.
Pour the olive oil into a separate bowl.
Dredge the chicken tenders into the olive oil until fully coated and then into the panko mixture one at a time. Lay them out on a lightly greased cookie sheet and spray with a bit of oil spray on the tops. Bake for approx 15 minutes, then flip the tenders and bake for an additional 10-12 or until fully cooked thru and an instant read thermometer registers at 165.
Serve with plenty of honey mustard or ketchup for dipping.