- ½ cup all-purpose flour
- 1 teaspoon salt
- Freshly ground black pepper
- 2 eggs, beaten
- 2 cups Salt of the Earth Popcorners crumbs
- ¼ cup grated Parmesan cheese
- 1 tablespoon minced rosemary
- 2 pounds chicken tenders
- Lemon wedges, to serve
- Dipping sauces, if desired
Preheat oven to 400 degrees F. Line a baking sheet with foil and coat it with vegetable oil spray.
In a shallow dish, stir together the flour, salt and some pepper.
In another shallow dish, beat the eggs well.
In a third shallow dish, stir together the Popcorners crumbs, Parmesan and rosemary.
One at a time, dip each chicken tender in the flour, shaking off excess, then in the egg, coating completely. Then dip each chicken tender in the crumbs, covering all sides, and pressing the crumbs gently to make them stick. Set on the prepared baking sheet. When all the tenders are coated, spray them with vegetable oil spray.
Bake 10 minutes, turn and spray again. Bake 5-7 more minutes, until browned, crispy and cooked through.
Serve hot, with lemon wedges or a dipping sauce of your choice.