Thirty minutes and one pan is all you’ll need to make these simple, oven-baked chicken tenders that are coated in a garlicky-lemon breading and unbelievably crispy!
Simple, simple, simple. It’s what my mind is gravitating towards lately in the dinner department. In other news, springtime/summer activities are ramping up around here and the crazy schedules are beginning.
And so is the dinner rush. Let me give you an exclusive look at the audio of conversations that happen daily around 5-ish every evening in this house.
WHERE’S MY DINNER?! I NEED DINNER NOW BECAUSE I HAVE TO LEAVE IN 5 MINUTES!
SARAAAAAAH! YOU HAVEN’T STARTED DINNER YET?! I HAVE BASEBALL PRACTICE IN LESS THAN 30 MINUTES!
WHEN’S DINNER?! I’VE BEEN OUT DOING YARD WORK ALL DAY AND I’M STARVING!
Picky, picky, picky. Guys, 5-course dinners don’t just come together in the blink of an eye. They take time and patience.
Kidding here, obviously. I don’t think I’ve made a 5-course dinner even once in my life. And yet this is the same girl who’s going to culinary school for two years starting in August.
Yiiiiiipes! Writing that just made it a little more real.
Oh, oh! That just reminded me though to tell you that I am OFFICIALLY registered for all my classes for the fall semester. The only thing left to do is buy my super-professional chef knives-set and chefs uniform (squeeee!!) and wait for summer to fly by.
Oh yeah I nearly forgot that I DO have to help my mom plan my graduation party at the end of June, but pshhh! That’s small potatoes in the back of my mind. I have at least decided that I want chocolate fondue and these chocolate chip cookies. Basically as many chocolate things that my mom will let me fit on the menu.
Plus it’s like 10 million years away so I’ve got plenty of time to figure out the rest.
Also, you should probably be prepared for a mini freak-out to happen from this huge procrastinator once the 2nd or 3rd week of June rolls around and I realize that I’ve got dozens of cupcakes to bake and taco bars (yes for reals!) to help set up with only a few days to make it happen.
Okay we’re waaaaay off topic here. Let’s talk easy-peasy, weeknight-breezy chicken dinners.
These breaded chicken tenders are reaaaaaally amazing, guys. It’s just one of those chicken dinners that EVERYBODY will eat. Anybody who’s human, that is and possibly even non-humans too. I’ve never had an alien over for dinner, but you get the point.
This chicken is impossibly ultra-crispy. Packed to the max with garlicky-citrusy lemon flavors. It’s oven-baked for the WIN!
And it’s kinda just the thing to eat hot straight off the baking sheet. Or tiptoe down to the fridge at midnight for to eat the leftovers cold with ranch dip.
That last option has never been done by yours truly. Honest.
Oh, ooooh! And 30 minutes in and outta the oven for REALS. One pan, 5 minutes prep, bam, bam, BAM thank you ma’am.
Easy, but oh-so fancy. Totally delicious but also kid-friendly, this chicken is a win-win kinda deal for pretty much everyone. It’s my family’s favorite chicken of all time, so they say.
The FLAVORS. Lemon and garlic all the things. Nasty garlic breath here you come. 😀
Speedy dinner lovers, REJOICE!
Crispy Lemon-Garlic Breaded Chicken Tenders
- 1 large egg
- 1/4 cup lemon juice
- 4 cloves garlic minced
- 2 cups dry breadcrumbs
- 1 tablespoon finely minced fresh parsley
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 lbs chicken breasts each breast cut in half lengthwise
- 1/2 cup white whole wheat flour
- Preheat oven to 375F. Lightly grease a large baking sheet. Set aside.
- In small shallow bowl, whisk egg, lemon juice, and garlic. In a separate shallow bowl, combine breadcrumbs, parsley, garlic, salt, and pepper.
- Working one tender at a time, dredge chicken in flour then dip in egg mixture. Roll in breadcrumb mixture until completely coated. Place chicken on prepared baking sheet.
- Bake chicken tenders at 375F 15 minutes, then flip onto opposite side to ensure that chicken crisps up evenly. Bake chicken tenders and additional 10-15 minutes or until chicken tests done with a thermometer. Cool 5 minutes then serve hot.