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This recipe got a great big thumbs up from my whole family. The original recipe, which I got from a family friend, called for a sleeve of crushed Supreme club crackers. Instead of the crackers, I just used gluten free panko bread crumbs and adjusted the seasonings.
I used chicken tenders, but you could also use chicken breasts—just increase the baking time to around 25–30 minutes.
1. Preheat oven to 375ºF.
2. If your chicken is frozen, thaw in the microwave.
3. In a large bowl, combine the bread crumbs, paprika, and pepper.
4. In a medium-sized skillet, melt the butter.
5. Then, add the garlic and saute until browned and fragrant, about 1 minute. Stir in the seasoned salt.
6. Line a large baking sheet with foil.
7. Dredge the chicken in the butter mixture, then the bread crumbs. Shake off the excess and place on the baking sheet.
8. Bake for 15 minutes, or until a fork inserts easily and chicken is cooked through.
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