Oven-Baked Breaded Chicken Tenderloins

This delicious and easy-to-make oven-baked breaded chicken features tender chicken marinated in a tangy and slightly sweet mixture, then coated with a crispy, flavorful breading. It's perfect for a family dinner or a gathering with friends! Plus, you can freeze leftovers for a quick meal on a busy day.

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OK, I did cheat a little with this one. It's a recipe I invented years ago. It's healthy, relatively low in calories because it's not deep-fried, and really easy to make. It's a huge success at home, and the kids beg me to make it at least twice a month. The photo is AI-generated since my current batch is still marinating in the fridge, but I will update the gallery at the bottom of the page with the final outcome.

Since I knew exactly what I wanted, I pretty much only needed ChatGPT to help me "formalize" my recipe. Here we go:

I need you to create oven cooked/baked beaded chicken recipe based on the ingredients and instructions I provide. It should follow typical format of recipe and not exactly the one I write and you should adjust wording and name of recipe, tools and ingredients to use proper ones. In addition, provide number of servings, total prep time (without fridge time) calories per serving The ingredients should be: 3.5 lbs of chicken tenderloins. For the marinade: tbsp yellow mustard, 2 tbsp maple syrup, 2 eggs, 1/3 cup olive oil, tsp salt, 1/2 tsp paprika, 2 tbsp balsamic vinegar (for acidity to tenderize the chicken). zest from half a lime. For the breading: 10 oz or so of bread crumbs, zest from half a lime, tsp paprika, 1/4 cup sesame seeds, 1/2 tsp salt. Prep: Chicken Marinading: Mix marinade ingredients and set aside. spread chicken tenders over parchment paper. Put parchment paper on top of the evenly spread chickens and bang them with the chicken banging hammer thingy (find the right name for it) Mix in the flattened chicken into the and set aside, ideally a few hours in the fridge for the vinegar to work and tenderize the chicken and for the flavors to blend in. Mix all the breading ingredients and set aside. When ready to bake, preheat oven to 400 f. line a baking sheet/pan with parchment paper and spray it with oil. take out chicken from fridge. and one by one pass it to the bowl with the breading mix to make sure it is covered from both sides. then align in on the an, ensuring they are close but not touching each other. spray some oil on the top and put in the oven for 10 mins. Take out, and turn the for the sides to be evenly cooked and not soggy. You may need to change parchment paper if there's too much liquid and spray more oil. Put back in the oven for about 15 more minutes, or until they have a golden brown color to them. Cool down and serve with preferred side dish.

It did an excellent job.

This delicious and easy-to-make oven-baked breaded chicken recipe features tender chicken marinated in a tangy and slightly sweet mixture, then coated with a crispy, flavorful breading. Perfect for a family dinner or a gathering with friends!

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Servings: 6

Total Prep Time: 25 minutes

Cook Time: 25 minutes

Calories per Serving: Approximately 350 calories

Oven-Baked Breaded Chicken Tenderloins

Ingredients

For the Chicken:

• 3.5 lbs chicken tenderloins

For the Marinade:

• 1 tbsp yellow mustard

• 2 tbsp maple syrup

• 2 eggs

• 1/3 cup olive oil

• 1 tsp salt

• 1/2 tsp paprika

• 2 tbsp balsamic vinegar

• Zest from half a lime

For the Breading:

• 10 oz bread crumbs

• Zest from half a lime

• 1 tsp paprika

• 1/4 cup sesame seeds

• 1/2 tsp salt

Tools

• Meat tenderizer

• Mixing bowls

• Baking sheet

• Parchment paper

• Cooking spray

• Tongs

Instructions

1. Prepare the Marinade:

• In a large mixing bowl, combine 1 tbsp yellow mustard, 2 tbsp maple syrup, 2 eggs, 1/3 cup olive oil, 1 tsp salt, 1/2 tsp paprika, 2 tbsp balsamic vinegar, and the zest from half a lime. Mix well until all ingredients are fully integrated.

1. Flatten the Chicken:

• Spread the chicken tenderloins evenly over a sheet of parchment paper. Cover them with another sheet of parchment paper.

• Using a meat tenderizer, gently pound the chicken until they are evenly flattened.

1. Marinate the Chicken:

• Transfer the flattened chicken tenderloins into the marinade bowl. Ensure each piece is well-coated with the marinade.

• Cover the bowl and refrigerate for a few hours, allowing the vinegar to tenderize the chicken and the flavors to meld.

1. Prepare the Breading:

• In a separate bowl, combine 10 oz of bread crumbs, zest from half a lime, 1 tsp paprika, 1/4 cup sesame seeds, and 1/2 tsp salt. Mix thoroughly.

1. Bread the Chicken:

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray it with cooking oil.

• Remove the marinated chicken from the fridge. One by one, dip each tenderloin into the breading mixture, ensuring they are completely coated on both sides.

• Arrange the breaded chicken tenderloins on the prepared baking sheet. Make sure they are close but not touching each other.

1. Bake the Chicken:

• Lightly spray the tops of the breaded chicken with cooking oil.

• Bake in the preheated oven for 10 minutes. Remove the baking sheet from the oven, turn each piece over using tongs to ensure even cooking.

• If there is excess liquid on the parchment paper, replace it with a new sheet. Lightly spray the chicken again with cooking oil.

• Return the baking sheet to the oven and bake for an additional 15 minutes, or until the chicken is golden brown and cooked through.

1. Cool and Serve:

• Once baked, remove the chicken from the oven and allow it to cool slightly.

• Serve warm with your preferred side dish.

Enjoy your flavorful and crispy oven-baked breaded chicken tenderloins!

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