Ayesha Curry's Oven Baked Chicken Tenders with Mango Rainbow Slaw

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS0

Ayesha Curry's Oven Baked Chicken Tenders with Mango Rainbow Slaw

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Ingredients

Chicken Tenders

  • 1 pound boneless skinless chicken tenders
  • 1 1/2 to 2 cups panko breadcrumbs
  • 2/3 cups parmesan cheese, grated
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon parsley, finely chopped
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • salt and pepper, to taste

Slaw

  • 1 mango, peeled and julienned
  • 1/2 purple cabbage, shredded
  • 1 red bell pepper, deseeded and julienned
  • 2 large carrots, peeled and julienned
  • 1/2 lime, juiced
  • 2 tablespoons rice vinegar
  • 1 tablespoons maple syrup
  • Salt and pepper, to taste

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS0

Instructions

  1. Preheat oven to 400 degrees F.

  2. Add panko and parmesan into a shallow dish, stir and set aside.

  3. In a bowl, add mayonnaise, Dijon mustard, parsley, smoked paprika, garlic powder, onion powder, salt, and pepper.

  4. Take chicken tenders and coat them into the wet mixture before gently rolling into panko and parmesan mixture, making sure that the entire chicken tender is coated well.

  5. Place chicken tenders on prepared baking dish (a wire rack baking pan is best.)

  6. Cook in a preheated oven for 15 to 20 minutes or until cooked through.

  7. In a large bowl, add shredded cabbage, bell pepper, mango, and carrots.

  8. In a small bowl, add lime, vinegar, syrup, salt, and pepper.

  9. Whisk to combine.

  10. Drizzle the lime mixture over the slaw and toss to coat.

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