Chicken Tenders

• 3/4 cup all-purpose flour
• 2 large eggs
• 1 tablespoon dijon mustard
• 1 teaspoon worcestershire sauce
• 3 1/2 cups panko crumbs
• 3 chicken breasts
• 1 tablespoon cornstarch
• 1 T panko/1 t egg mixture pinches dry mustard

1. 1. Preheat oven to 425 degrees and foil & oil baking sheet.
2. 2. Beat eggs, dijon, worcestershire with pinch of salt & pepper.
3. 3. Fill three shallow dishes with flour & T cornstarch, the egg mixture, and panko crumbs.
4. 4. Pat chicken pieces dry, and salt & pepper them.
5. 5. Dredge the chicken pieces in flour (shake well), dip in egg (drain well), coat with panko crumbs (patting well to adhere). Place on rack.
6. Added cornstarch to flour & dry mustard to panko and egg mixture.
7. 6. Place pieces on hot oiled baking sheet. Bake 7-10 min until temp test done.

flour, eggs, mustard, worcestershire sauce, panko crumbs, chicken breasts, cornstarch, t

Taken from www.epicurious.com/recipes/member/views/chicken-tenders-5727e013bde46d782ca8d9c7 (may not work)