Baked Chicken Fingers

I found this draft of a post from last fall.  We spent 3 months on the Big Island after a 14 day quarantine to get out of the So Cal Corona madness for a little while.  The photos above are from some of our quarantine diversions.  After those first two weeks, we were waking up early (4:45am) to do online school and work and going to bed right after sunset (before 7pm), but we made the most of all those sunny afternoons! I'm missing the island, our friends, and living in a more "open" state right now - I'm not going to lie.  

This was one of my new recipe hits that I made over and over while we were in Hawaii . . . I haven't made it since but I should make a batch for the kids' lunch while they're doing school from home next week.  It's another recipe that approximates a deep fryer and take out food while being slightly healthier.  

I would make some dipping sauces to go with them and my two best ones were ranch dressing with a few squirts of sriracha and basil pesto with a scoop of mayo.
 

Oven Baked Chicken Tenders

1/4 c. flour

1 egg

1 T water

1 cup Italian seasoned bread crumbs

1/2 cup grated parmesan cheese

1.5 lbs chicken tenders 

Heat oven to 425 degrees and line a baking sheet with foil.  I like to place a cookie cooling rack on top of the cooking sheet so that the tenders are not directly on the foil because I think they cook more evenly this way.

Make one shallow dish with the flour, another shallow dish with the egg lightly beaten with the tablespoon of water, and a third shallow dish with the breadcrumbs and parmesan cheese mixed together.

Coat each piece of chicken with the flour, dip in the egg mixture, and roll in the breadcrumb mixture.  Place on the prepared baking sheet and bake for 15 - 20 minutes.