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Ingredients
60 g all purpose flour
110 g panko breadcrumbs
5 g smoked paprika
15 g seasoning salt
1 g black pepper
3 g garlic powder
1 g chili powder
1 g cayenne pepper (optional)
4 chicken tenders OR cut 4 large chicken breasts into thin strips (about 1-inch wide)
2 eggs
1 g salt
2 g garlic powder
85 g butter melted
Instructions
Preheat your oven to 220 degrees Celsius (425 degrees Fahrenheit) and set aside a non-stick baking sheet.
In a large bowl or plastic Ziploc bag, add the flour, breadcrumbs, paprika, seasoning salt, pepper, garlic powder, chili powder, and cayenne pepper. Toss or stir well to combine.
In a bowl, whisk the eggs, salt and garlic powder.
Add the chicken strips to the egg mixture and mix until evenly coated.
Add chicken pieces one by one to the flour mixture and toss very well to coat, in the bag or in the bowl with a pair of tongs.
Brush about half the butter on the baking sheet and add the chicken tenders in a single layer.
Brush the rest of the melted butter on the tenders. Bake at 220 degrees Celsius (425 degrees Fahrenheit) for 10 minutes.
Flip the chicken strips.
Bake for another 5-7 minutes, or until both sides are crispy and the chicken tenders are cooked through to 74 degrees Celsius or 165 degrees Fahrenheit.
Serve immediately.
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