# Components:
→ 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, minced
→ For Serving
13 - Lemon wedges (optional)
14 - Fresh parsley, chopped (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease.
02 - Combine panko breadcrumbs, grated Parmesan, 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 smooth.
04 - Mix melted butter with minced garlic until fully combined.
05 - Pat chicken tenders dry. Dip each tender into the wet mixture, then press into the breadcrumb mixture to coat evenly.
06 - Place breaded tenders on the prepared baking sheet. Drizzle or brush garlic butter mixture over each piece.
07 - Bake for 18 to 20 minutes, turning halfway through, until crust is golden and chicken reaches internal temperature of 165°F.
08 - Serve hot, optionally garnished with fresh parsley and lemon wedges.
