You will be serving up golden and nicely-crusted chicken tenders that taste great and that are healthy, too!
Here’s why I like them:
1. Healthier! Anytime I can add nutrition to a dish, without compromising the taste- I’m happy. This recipe uses Wheat Germ as a coating. It mimics bread crumbs, and results in a nice and crispy texture, but wheat germ is also a great source of Folic Acid, Fiber, and many vitamins. I love using it!
2. Baked- though I do like the taste of fried tenders, baking is lower-fat, less-messy, and easier to prepare.
3. Quick- Chicken tenderloins only take about 20 minutes to bake
4. Juicy and Crispy- This coating gives a nice crusted finish to the tenders- no soggy coating for me, please.
5. Completely homemade- Milk, Wheat germ, fresh Parmesan cheese, salt and pepper, paprika- that’s it!
- 1 1/2- 2 lb. boneless, skinless chicken tenderloins (about 15 tenders)
- 1 cup wheat germ (I use Kretschmer brand: original toasted wheat germ)
- 1/2 cup fresh, finely grated Parmesan cheese (I like to grate this up as finely as possible…the smallest blades on the grater)
- 1 tsp. salt
- 1/4- 1/2 tsp. black pepper
- 1/4 tsp. paprika
Prepare a baking sheet by rubbing a little bit of cold butter all over it, to slightly grease. (Just use the stick of butter, peel back the wrapper on one end and use the end of the butter to smear over the sheet)
Pour some milk in a shallow bowl. Combine the other ingredients and pour into a large ziploc bag.
Rinse the chicken, dip in milk, add it to the bag.
Add a few pieces at a time and then shake the bag to coat the chicken thoroughly. Remove the chicken and place on the baking sheet.
Bake @ 400 for 20 minutes. Check for doneness. Bake an additional 5 minutes, if needed.
Use a large spatula to remove from the pan.
Serve it up! We like to dip these in homemade honey-mustard sauce.
And here’s all that’s left!