Crispbreaded Fried Chicken

Prep time: 15 Minutes

Bake: 20 Minutes

Yield:  4 servings

 

1 pound chicken breast tenders

1/2 teaspoon salt

1/4 teaspoon pepper

1/3 cup all-purpose flour

1/2 teaspoon dried oregano

1/2 teaspoon chili powder

1 tablespoon granutated garlic

1/4 teaspoon ground cumin

2 large eggs

2 garlic cloves, pressed

Vegetable cooking spray

2 cups - Primizie Crispbread crumbs Chile or Classic flavors (Food Process to bread crumb consistency)

1. Preheat oven to 425°F. Season chicken with salt and pepper.

2. Stir together 1/3 cup flour and next 4 ingredients.

3. Whisk eggs just until foamy, and stir in pressed garlic.

4. Place a wire roasting rack coated with cooking spray in a 15- x 10-inch sheet pan.

5. Dredge chicken tenders in flour mixture, shaking off excess; dip in egg mixture, and dredge in Crispbread crumbs.

6. Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack.

7. Bake at 425° for 18 to 20 minutes or until golden brown and done, turning once after 12 minutes.

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