One of the best chicken breading recipes I've cooked. I only made little changes to this. I started by using seasoning salt on the chicken first before placing it into the mixture. I also added 1/2 teaspoon of rosemary and 1 teaspoon of fresh parsley to the oat mixture. For the cooking phase, I placed the chicken on a cast iron grill pan which helped to add a little extra crunch while keeping in the moisture. Next time I plan to add a little Cajun mix over the top right before cooking.
Oatmeal-Crusted Chicken Tenders
Oatmeal-crusted chicken tenders are delightfully crunchy, and are sure to be a hit with adults and children alike. Serve with commercial honey mustard or light ranch dressing for dipping.
Yield: 4 servings (serving size: about 4 ounces)
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Amount per serving
- Calories: 283
- Calories from fat: 26%
- Fat: 8.3g
- Saturated fat: 4.1g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 0.8g
- Protein: 36.9g
- Carbohydrate: 14.2g
- Fiber: 1.9g
- Cholesterol: 80mg
- Iron: 2mg
- Sodium: 710mg
- Calcium: 278mg
- 1 cup regular oats
- 3/4 cup (3 ounces) grated fresh Parmesan cheese
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound chicken breast tenders
- Cooking spray
- Preheat oven to 450°.
- Place oats in a food processor, and process for 20 seconds or until coarsely ground. Add cheese, thyme, salt, and pepper. Pulse to combine, and place in a shallow bowl.
- Place each chicken breast tender between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Coat both sides of tenders with cooking spray; dredge tenders in oat mixture. Place tenders on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until browned.
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