difficulty moderate
equipment
  • Oven
  • Baking pan
  • Foil/parchment paper
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
  14 whole 14 whole boneless (skinless chicken breast tenders)  
  1. in a bowl, mix lemon zest, lemon juice, black pepper, salt, and honey. add in chicken tenders and coat well. cover and marinate for 30 minutes in refrigerator.
  2. preheat oven to 450f. line a baking pan with foil or parchment paper, and grease lightly with olive oil.
  3. set out three shallow bowls. in the first, mix the flour and corn flour. in the second, whisk the egg whites just until foamy. and in the third, add the breadcrumbs.
  4. one by one, coat the chicken tenders in each bowl - flour then egg then breadcrumbs. lay the coated chicken tenders on the lined baking pan, and drizzle olive oil over each one.
  5. bake for about 18-20 minutes, until the tenders are lightly browned (half way through the baking process, flip the tenders).
  6. serve warm with your favorite dipping sauce! i love having it with homemade honey mustard.
    juice & zest from one lemon  
  1 1/2 tsp 1 1/2 tsp fresh ground black pepper  
  1 tsp 1 tsp honey  
  1/2 tsp 1/2 tsp salt  
  1/4 cup 1/4 cup flour  
  1/4 cup 1/4 cup corn flour  
  2 whole 2 whole egg whites  
  3/4 cup 3/4 cup bread crumbs or panko or mixture of both  
  1 tbsp 1 tbsp olive oil  
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