Lemon Garlic Parmesan Chicken Tenders

This recipe for lemon garlic parmesan chicken tenders is different from others in that it calls for the chicken to be marinated in the flavored egg mixture before it is breaded. This step is optional, but it enhances the flavors of the lemon and garlic. We really liked this chicken, and will be making the sauce again for sure! (Also, please don’t mind the sad, sad canned vegetables on the side. I was trying something, and will never be buying those again, because they are just worse than not eating anything. Frozen is the way to go if you want a shortcut!)

For the chicken
1 large egg
2 Tbsp. olive oil
2 Tbsp. lemon juice or juice of ½ a lemon
1 Tbsp. freshly chopped parsley
2 tsp. minced garlic
¾ tsp. salt, to season
¼ tsp. cracked pepper
28 oz chicken tenders
1 cup panko breadcrumbs
½ cup regular breadcrumbs (or garlic, herb or Italian seasoned for extra flavor)
1 tsp. mild paprika (or sweet, smoky, spicy)
½ tsp. garlic powder
½ tsp. onion powder
¼ cup freshly grated lactose-free parmesan cheese

Preheat oven to 400 °F. Lightly grease a baking sheet (I recommend lining it with parchment paper or tin foil first). Set aside.

In a large bowl, whisk together the egg, oil, lemon juice, parsley, garlic, salt and pepper.

Dip chicken tenders into egg mixture and let sit for 5 minutes while preparing crumb mixture. (If you have time to allow it to marinate in the fridge for 30-60 minutes, it’ll be even better!)

In another bowl, combine both breadcrumbs, paprika, garlic powder, onion powder and parmesan cheese.

Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat. Arrange tenders on the baking sheet and lightly spray with cooking oil spray.

Bake for 10 minutes. Flip and bake for a further 5-10 minutes or until cooked through. (Broil in the last 2-3 minutes for a golden crispy crumb!)

For the honey-mustard sauce
½ cup mayonnaise
¼ cup Dijon mustard
¼ cup of honey

Mix well.