Part 3/6:
Alongside the breadcrumbs, we whisk in a quarter cup of grated Parmesan cheese and season our mix with one teaspoon each of paprika, garlic powder, and onion powder. Once blended, this dry mixture becomes essential for giving our chicken tenders a delectable crust.
Dredging Process
At this point, it’s vital to establish a dredging station. We have our moist chicken tenders soaking in the egg mixture, the dry panko mixture in the center, and a parchment-lined baking sheet on the side, prepared with a light spray of olive oil to prevent sticking. This step not only helps with browning but also keeps the tenders from sticking to the sheet as they bake.