• 1 large egg
• 2 tablespoons olive oil
• 2 tablespoons lemon juice (or juice of 1/2 a lemon)
• 1 tablespoon fresh chopped parsley
• 2 teaspoons minced garlic
• 3/4 teaspoon salt to season
• 1/4 teaspoon cracked black pepper
• 28 ounces (800 g) chicken tenders
• 1 cup Panko breadcrumbs
• 1/2 cup regular breadcrumbs (garlic, herb or Italian seasoned for extra flavour)
• 1 teaspoon mild paprika (or sweet, smoky, spicy)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 cup fresh grated parmesan cheese

INSTRUCTIONS

• Preheat oven to 400°F (200°C). Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. 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. 
• OPTIONAL: Cover and allow to marinate in the refrigerator for 30 minutes to an hour (if time allows).*
• 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 / tray 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!)

Source: Cafe Delites

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