# What You'll Need:
→ Chicken
01 - 1 ½ lbs chicken tenders
→ Breading
02 - 1 cup panko breadcrumbs
03 - ½ cup grated Parmesan cheese
04 - 1 tsp dried Italian herbs
05 - ½ tsp paprika
06 - ½ tsp salt
07 - ¼ tsp black pepper
→ Wet Mixture
08 - 2 large eggs
09 - 2 tbsp milk
10 - 1 tbsp Dijon mustard
→ Garlic Butter
11 - 3 tbsp unsalted butter, melted
12 - 3 cloves garlic, finely minced
→ For Serving
13 - Lemon wedges (optional)
14 - Fresh parsley, chopped (optional)
# Method:
01 - Set the oven to 400°F and prepare a baking sheet by lining it with parchment paper or greasing it lightly.
02 - Combine panko breadcrumbs, Parmesan cheese, dried Italian herbs, paprika, salt, and black pepper in a shallow bowl.
03 - Whisk together eggs, milk, and Dijon mustard until smooth in a separate bowl.
04 - Stir melted butter and minced garlic together in a small bowl.
05 - Pat chicken tenders dry with paper towels. Dip each piece first into the egg mixture, then press into the breadcrumb mixture to evenly coat.
06 - Place the coated tenders on the prepared baking sheet and brush or drizzle each with the garlic butter mixture.
07 - Bake for 18 to 20 minutes, turning halfway through, until the tenders are golden brown and reach an internal temperature of 165°F.
08 - Serve immediately garnished with fresh parsley and lemon wedges if desired.
