Oven Fried Chicken Tenders

chicken tenderloins
1 stick butter
1 cup buttermilk
1 1/2 cups flour + 1 cup flour
1/2 cup breadcrumbs
3 teaspoons paprika
1 teaspoon sage
1 teaspoon black pepper
1 Tablespoon Lawry’s Seasoned Salt
1 teaspoon Italian Seasoning

Preheat oven to 425°. Melt the butter in a 9“ x 13“baking dish.

In a large dish, place the 1 1/2 cups flour for the first dredge.

Place the buttermilk in another large bowl for the second dredge.

Stir together, in a third dish the one cup flour, breadcrumbs, paprika, sage, black pepper, seasoned salt, and Italian seasoning to use as the third dredge.

Start by dredging each chicken tenderloin in the 1 1/2 cups flour, then in the buttermilk, and then in the flour/breadcrumb mixture. Place in the baking dish with the melted butter. Continue dredging the tenderloins until your 9 x 13 dish is full. Do not crowd the chicken tenders in the dish.

Bake 25 minutes, flipping the tenderloins about halfway through the baking time.

Serve plain or with dipping sauces.

CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353

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