BUTTERMILK AND SALT MAKE THE MEAT TENDER AND MOST ENJOYABLE, TRY IT YOU WILL LIKE IT DAN:

BUTTERMILK BAKED CHICKEN TENDERS by CHEF DAN:


Serves 4



INGREDIENTS:



1-1/2 boneless skinless chicken tenders

1-1/4 cup buttermilk

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon green Chile powder

1/2- teaspoon red pepper flacks

1- teaspoon dried thyme

1/2- parmesan cheese

1 cup panko (Japanese bread crumbs)



DIRECTIONS: (PRE-HEAT OVEN TO 425 DEGREES)



1. Pound the chicken to an even thickness and place in a gallon zip-lock bag.

2. Whisk together buttermilk, salt, black pepper, 1/2- teaspoon garlic powder, chili powder.

3. Pour marinate over chicken and place in the refrigerator overnight.

4. On a plate, combine panko, parmesan cheese, red pepper flacks, and thyme.

5. Remove chicken from marinate and coat in panko mixture.

6. Place chicken on baking pan and spray with cooking spray.

7. Cook at 425 degrees for 20-25 minutes.



ENJOY DAN: hallelujah