Bagel Breaded Chicken Strips
Ingredients:
1 day-old bagel, torn
450 grams of chicken tenderloins
60 grams of panko bread crumbs
45 grams of grated Parmesan cheese
115g of butter
1/4 teaspoon of crushed red pepper flakes
1/2 teaspoon salt
Directions:
Preheat your oven to 425°. Utilise the BergHOFF X5 Pro hand-held Food Processor to pulse the torn bagel until coarse crumbs form.
Put 1/2 cup of bagel crumbs in a bowl. Mix with panko, Parmesan cheese, and red pepper flakes. You can use the rest of the bagel crumbs for another use.
In a microwavable bowl, heat the cubed butter in the microwave until melted. Sprinkle the salt onto the chicken tenderloins.
Dip each chicken tenderloin in the warm melted butter and then coat it with the crumb mixture, gently pressing on the crumbs to help it adhere to the chicken.
Place the coated chicken tenderloins on a greased rack.
Bake the chicken in the oven until the breading turns a golden brown, and the chicken is no longer pink inside. This usually takes about 15-17 minutes.
Cook’s Tips:
Thanks to the BergHOFF X5 Pro Food Processor, processing the torn bagel becomes effortless, giving you perfectly coarse crumbs for the chicken strips.
The remaining bagel crumbs can be used creatively as a tasty topping for casseroles or as a binding agent for meat loaves and meatballs, making the most of your ingredients.
For an extra burst of flavour, consider adding dried minced onion and/or garlic powder to the crumb mixture, and the X5 Pro Food Processor will ensure even distribution of these seasonings.
Enjoy creating these delicious Bagel Breaded Chicken Strips with the help of BergHOFF GB’s X5 Pro Food Processor.
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