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chicken breast tenders breadcrumbs onions salt fresh ground black pepper garlic ranch salad dressing
Viewed: 28 - Published at: 3 years agoIngredients
- 1 1/2 lbs chicken breast tenders
- 1 cup panko breadcrumbs
- 1 cup French-fried onions
- 1 teaspoon seasoning salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon garlic powder
- 1 cup ranch salad dressing
Method
- Set oven to 400° F with rack in lowest position.
- Lightly grease a 13 x 9-inch or larger foil lined baking sheet.
- Place the fried onions in a shallow bowl and crush them until they are about the size of your panko bread crumbs. I used an absorbant paper towel to crush them to remove some of the excess oil.
- Add the panko, seasoned salt, black pepper and garlic powder to the crushed onions and mix together.
- Dip the chicken into the ranch to coat and allow excess to drip off.
- Coat in the onion and panko mixture.
- Place in a single layer on the greased baking sheet. Do not use a smaller baking sheet to prevent soggy chicken coating.
- Bake uncovered for 7 minutes turn and cook until done. Usually another 7 to 10 minutes depending on the size of the tenderloins. This will take longer if you use full size chicken breast.