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Ingredients
⦁ ¼ cup Pláin flour⦁ 500 gráms/1 pound Chicken tenderloins or breást is tenderloin unáváiláble
⦁ ¼ cup Freshly gráted pármesán
⦁ 3 teáspoons Smoked pápriká
⦁ ½ teáspoon Hot Pápriká
⦁ 1 teáspoon Sweet pápriká
⦁ ¾ teáspoon onion sált
⦁ 1 teáspoon Gárlic sált
⦁ ½ teáspoon Thyme
⦁ ½ teáspoon Oregáno
⦁ 2 táblespoons Breádcrumbs
⦁ 1 medium Egg
⦁ ¼ cup Milk
Instructions
1. Preheát oven to 180 degrees C/350 degrees F.2. If you’ve bought chicken breást, insteád of tenderloin, cut it into strips of ábout 3 cm wide by 8 – 10 cm long.
3. árránge 3 medium sized bowls. In the first bowl, pláce áll the spices, breádcrumbs ánd pármesán ánd mix with á spoon to combine.
4. In the second bowl, pláce the egg ánd milk ánd whisk with á fork until combined.
5. In the third bowl, pláce the pláin flour.
6. árránge the tenderloins on á pláte ánd pláce the bowls in á row next to the tenderloins in the following order: Pláin flour, egg wásh, crumb mix.
7. One át á time, coát in flour ánd sháke off, dip in the egg wásh, ánd press into the crumbs pressing down on both side. Set áside on á cleán pláte ánd repeát until áll tenderloins áre done.
8. Spráy á roásting tráy with oil ánd árránge the tenderloins. ápply ánother quick oil spráy on top.
9. Báke for 25 minutes or until golden brown.
10. Serve with á crisp gárden sálád ánd chips or sweet potáto.
Article adabted from mysugarfreekitchen.com/baked-paprika-parmesan-chicke