Golden, Tender, and Quietly Satisfying
There is something honest about baked chicken — no fuss, no theater, just the slow work of heat turning something simple into something worth gathering around. The crust comes together with a patience that rewards you: a gentle dredge, a soft press, and then the oven does the rest. What emerges is tender inside, golden at the edges, and ready for the kind of unhurried dipping that makes a weeknight feel almost abundant. A smooth, slow-cooked marinara beside it is not an afterthought — it's the quiet center of the whole thing.
Ingredients
- 1/2 cups flour
- 1 egg, beaten with 1/2 tbsp water
- 1 cup Vigo Panko Bread Crumbs
- 1 pound chicken tenderloins
- 1 cup Alessi Smooth Marinara
Instructions
- Preheat oven to 400 and line baking sheet with aluminum foil.
- Place flour, eggs and breadcrumbs in three shallow bowls.
- Coat chicken in flour, dredge in the egg wash and coat with breadcrumbs.
- Place on baking tray and bake for 40-45 minutes until crispy.
- Serve with warmed marinara as a dip.
