Oven-Baked Chicken Tenders and Wedges

Here is a quick and easy Oven-Baked Chicken Tenders and Wedges recipe using leftover bread or pre-bought breadcrumbs!

Ingredients:

For the breadcrumbs 

4 slices KISS Whole wheat bread
½ tsp dried oregano
½ tsp dried basil
1 tsp dried parsley
½ tsp garlic powder
¼ tsp salt

For the chicken and wedges

 1 package chicken breast tenders
¼ cup all purpose flour
1 egg
¼ tsp salt
¼ black pepper
¼ paprika
2 potatoes, peeled and cut into wedges
1 tsp olive oil
pinch of salt and pepper
1 tsp dried parsley
1 tsp garlic powder

Preparation:

Preheat oven to 350F. To a food processor, add bread slices, oregano, parsley, basil, garlic powder, and salt. Pulse until a coarse crumb is formed. Spread evenly on a dry sheet pan and toast for about 5 minutes or until breadcrumbs are crisp. Let cool.

Crack egg into shallow plate and add flour, along with salt, pepper and paprika to another shallow dish and stir until combined. Next take chicken tenders and dip into flour, shake off excess and coat with egg and then into the breadcrumbs. Place on a lightly greased baking tray and repeat process until all tenders are coated. Bake in oven for 15-20 minutes, turning once halfway.

Toss potatoes into olive oil, salt, pepper, garlic powder and parsley. Turn out onto baking tray and bake for 30-45 minutes or until golden and crisp.

Arrange wedges and chicken tenders on a plate with a side of any dipping sauces of choice. 

Happy Baking!

xx