Oven-baked chicken tenderloins with a taco coating
Oven-baked chicken tenderloins need space between the pieces so the coating can dry rather than steam. This version uses taco seasoning, cornmeal and a little flour instead of a deep-frying batter.
Choose actual tenderloins, or cut breast meat into the source’s½-inch strips. Thick whole breasts need a different cooking time.
Do not add extra salt automatically: the seasoning packet supplies it. This coating contains wheat, and other allergens depend on the exact packet. The manufacturer’s method is specific to thin pieces and a preheated oven.
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Le calcul nécessite les ingrédients, les quantités exactes et le nombre de portions.
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Ingrédients
8 portions
Étape 1
Heat the oven to 450°F. Line a baking sheet with foil and lightly spray it. Mix seasoning, cornmeal and flour in a shallow dish.
Étape 2
Lightly moisten the chicken with water. Coat pieces in the dry mixture and arrange about 1 inch apart on the sheet.
Étape 3
Mist the tops lightly with cooking spray. Bake for about 15 minutes, then check the thickest pieces reach 165°F/74 °C; continue cooking if required.
Étape 4
Move the cooked pieces to a clean plate. Serve immediately while the exterior is dry and lightly crisp.
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