Oven Fried Parmesan Baked Chicken Tenders

1. I really encourage you to use panko breadcrumbs rather than ordinary breadcrumbs because they bake much crunchier!

2. 1/2 cup store bought grated parmesan cheese (the real stuff in the refrigerator section NOT the pasta aisle!) = approximately 3/4 cup freshly grated parmesan cheese. This is still really tasty even without parmesan cheese, just use an extra 1/2 cup of panko and add a bit of extra salt into the batter.

3. The tenders come out more evenly golden if baked on a rack. This is optional though, if you place it directly on the tray then the underside will get some darker golden patches.

4. 2. Ranch Dipping Sauce (optional)1/4 cup each mayonnaise (preferably whole egg) and sour cream2 tbsp milk1 tsp lemon juice or white vinegar (or any other light coloured vinegar)1/4 tsp EACH dried parsley or dill, dried dill, dried fresh chives (Note a)1/2 tsp garlic powder (Note b)1/8 tsp salt + black pepper

Place ingredients in a bowl and whisk to combine. Adjust seasoning with salt and pepper to taste.

a) All the herbs can be substituted with fresh herbs, finely chopped. Double the quantity - i.e. use ½ tsp.

Don't worry if you don't have all the herbs. If you have at least 1, it will still taste similar to what it should taste like, just use more of the herbs you have (3/4 tsp dried herbs in total).

b) The garlic powder is a key flavour component, fresh garlic is not quite the same. If you want to substitute with fresh garlic, use 1 small clove, mince it then make sure you set the sauce aside for at least 20 minutes to allow the flavours to develop.

HONEY MUSTARD SAUCE: Another simple sauce I often serve this with - mix together 1/3 cup mayonnaise, 2 tbsp dijon mustard, 2 tbsp honey, 1 - 2 tsp lemon juice, salt and pepper.

* These ingredients are optional.

5. Nutrition per serving, assuming 4 servings (no ranch dip).