Sometimes you make Sole Meuniere for dinner. Other times, you need to keep it simple.
Enter homemade chicken tenders.
The husband was happy.
Oven-Baked Chicken Tenders
1 pound boneless, skinless chicken breasts
1 cup buttermilk
1/3 cup flour
1 tablespoon plus one teaspoon seasoned salt (or your favorite seasoning)
1 tablespoon water
1 1/2 cups Panko breadcrumbs
Salt and pepper
Cut each chicken breast into 1" strips lengthwise. Place chicken breasts and buttermilk in a Ziploc baggie. Mush it around to coat, and refrigerate one hour.
Preheat oven to 450. In one shallow bowl, combine flour and 1 tablespoon seasoned salt. In a second shallow bowl, beat together egg, water, and 1 teaspoon seasoned salt. In a third shallow bowl, place breadcrumbs.
Remove chicken from the marinade, and pat it dry. Season with salt and pepper. Lightly dredge in flour, patting off excess. Then dip in egg, allowing excess to drip off.
Finally, roll chicken in breadcrumbs, patting so they adhere. Place chicken strips on a greased baking sheet. Mist chicken strips with vegetable oil spray and sprinkle with salt.
Bake in preheated oven for 10-15 minutes, flipping halfway through. Serve with your favorite dipping sauce.*
*The husband dips his chicken tenders in honey, straight up. I'm a honey-mustard kind of gal myself.