Parmesan Chicken Tenders Recipe
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Ingredients
- 25 lbs raw chicken tenders
- 5 lbs flour
- 1/4 cup white pepper
- 1/4 cup salt
- 1/2 cu basil
- 1/4 cup paprika
- 1/4 cup garlic powder
- 1/4 cup onion powder
- 1/4 cup thyme
- 2 cartons egg beaters
- 1 carton eggs
- 2 cups fresh minced parsley
- 10 lbs parmesan cheese
- 15 lbs Japanese bread crumbs
Directions
- Rinse well and drain all of the chicken in batches.
- Hold chicken over ice.
- Combine all of the dry seasonings with flour and mix well.
- Mix two egg products together with 1 quart of water and whisk to combine well.
- Mix parsley into parmesan cheese.
- Set up station with egg bath, seasoned flour, and parmesan cheese.
- Dredge chicken in flour- shake off excess.
- Dip in egg wash- shake off excess.
- Dredge in parmesan cheese/crumb mixture- shake off excess.
- On parchment lined sheet pan that has been pre-sprayed with vegetable spray. Spray chicken pieves with vegetable spray. Do not crowd pans.
- Bake in 350 degree convection oven for about 15 minutes or until cooked through to an internal temperature of 165.
- Transfer to a hotel pan; garnish and serve.
- Note: Chicken must be cooked in batches and all potentially hazardous foods must be kept on ice in the refrigerator.
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