# Ingredients:
→ Chicken
01 - 1.5 lbs chicken tenders
→ Breading
02 - 1 cup panko breadcrumbs
03 - ½ cup grated Parmesan cheese
04 - 1 tsp dried Italian herbs
05 - ½ tsp paprika
06 - ½ tsp salt
07 - ¼ tsp black pepper
→ Wet Mixture
08 - 2 large eggs
09 - 2 tbsp milk
10 - 1 tbsp Dijon mustard
→ Garlic Butter
11 - 3 tbsp unsalted butter, melted
12 - 3 cloves garlic, finely minced
→ For Serving
13 - Lemon wedges (optional)
14 - Fresh parsley, chopped (optional)
# Instructions:
01 - Set the oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
02 - Combine panko breadcrumbs, grated Parmesan cheese, dried Italian herbs, paprika, salt, and black pepper in a shallow bowl.
03 - Whisk together the eggs, milk, and Dijon mustard in a separate bowl.
04 - In a small bowl, mix melted unsalted butter with finely minced garlic.
05 - Pat chicken tenders dry with paper towels. Dip each tender into the egg mixture, then press into the breadcrumb mixture until evenly coated.
06 - Place the breaded tenders on the prepared baking sheet and drizzle or brush each with the garlic butter mixture.
07 - Bake for 18 to 20 minutes, turning halfway through, until golden brown and an internal temperature of 165°F is reached.
08 - Serve hot, optionally topped with fresh chopped parsley and lemon wedges.
