A delightful twist on classic chicken tenders, featuring a crispy herb-infused crust and a juicy, tender interior.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Preheating ensures even cooking and a crispy crust.
In a food processor, combine the garlic, lemon zest, butter, parsley, salt, pepper, and breadcrumbs. Pulse until the mixture is evenly combined.
Ensure the butter is softened for easier blending.
Place the flour on a plate, beat the eggs in a bowl, and spread the herb mixture on another plate.
Organize the coating station in the order of use for efficiency.
Flatten the chicken breasts slightly using a meat mallet or rolling pin, then coat each piece in flour, dip in the egg, and press into the herb mixture to coat evenly.
Press the herb mixture firmly onto the chicken for better adherence.
Place the coated chicken on the prepared baking sheet and drizzle with olive oil.
Drizzling with olive oil helps achieve a golden crust.
Bake in the preheated oven for 20-25 minutes, turning halfway through, until the chicken is cooked through and the crust is golden.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Serve the chicken tenders hot with your favorite dipping sauce or a fresh salad.
Garnish with a sprinkle of fresh parsley for a vibrant presentation.
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