1/2 cup buttermilk
1/2 cup flour
1/2 cup Panko crumbs
1/4 cup rolled oats that have been pulverized in a blender till a crumb consistency
2 tbsp olive oil
3 pinches salt to flavours the coating
1/2 tsp oregano
Seasoning for the marinade
1/2 tsp salt
1 tsp paprika
1/2 tsp garlic powder
Method
In a shallow glass dish mix the marinade seasoning and the buttermilk.
Add the chicken to it and coat the tenders with the marinade using a pair of tongs.
Cover and let it marinate in the fridge for about 1 hour.
When ready to make preheat your oven to 400 degrees Farenheit.
Take a 13 by 9 inch baking tray and line the bottom with baking foil.
Spread the olive oil on it.
Now take a large gallon size ziplock bag.
Add the Flour, Panko, oat crumb, salt and oregano..
Seal and give the crumbs a good shake and a mix.
Bring the chicken out from the fridge.
Remove the excess marinade by blotting each piece on a paper towel.
Discard the towel.
Now place the baking tray in the oven for a few mins. While that heats get the chicken ready.
With tongs add each piece of chicken into the crumb bag.
Seal and toss the chicken in the bag.
Make sure you use your hands to coat all the chicken pieces with the crumb.
Remove each chicken piece, open the oven door and place it on the heated tray.
Repeat with all chicken till they are lined up on the tray evenly.
Bake the tenders for 11 minutes on one side.
Then flip them to the other side and let them crisp up for another 8 mins.
Once done remove from oven and serve warm with steamed veggies or with your favourite dipping sauce.
No comments :
Post a Comment