# What You Need:
→ Chicken
01 - 1.5 pounds chicken tenders
→ Breading
02 - 1 cup panko breadcrumbs
03 - 0.5 cup grated Parmesan cheese
04 - 1 teaspoon dried Italian herbs
05 - 0.5 teaspoon paprika
06 - 0.5 teaspoon salt
07 - 0.25 teaspoon black pepper
→ Wet Mixture
08 - 2 large eggs
09 - 2 tablespoons milk
10 - 1 tablespoon Dijon mustard
→ Garlic Butter
11 - 3 tablespoons unsalted butter, melted
12 - 3 cloves garlic, finely minced
→ For Serving
13 - Lemon wedges (optional)
14 - Fresh parsley, chopped (optional)
# How-To:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Combine panko breadcrumbs, Parmesan cheese, dried Italian herbs, paprika, salt, and black pepper in a shallow bowl.
03 - Whisk together eggs, milk, and Dijon mustard in a separate bowl until fully blended.
04 - In a small bowl, mix melted butter with finely minced garlic until combined.
05 - Pat chicken tenders dry with paper towels. Dip each tender first into the wet mixture, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
06 - Place breaded tenders on the prepared baking sheet. Drizzle or brush each piece with the garlic butter mixture.
07 - Bake for 18 to 20 minutes, turning tenders halfway through baking, until golden brown and an internal temperature of 165°F is reached.
08 - Serve hot, optionally garnished with fresh parsley and lemon wedges.
