Wayne brought home this recipe a few weeks ago and we tried it this weekend. I tried finding his source, but couldn’t, so sorry I can’t give them credit. However, it’s pretty similar to this recipe we tried a few years ago. I imagine it’s a pretty standard way to make “fried” chicken.

For The Chicken
1 1/2 pounds chicken tenders*

For The Spice Mix 
1/2 teaspoon salt
1 tablespoon celery salt
2 teaspoons garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 1/2 teaspoons black pepper
1 tablespoon mustard powder
2 tablespoons paprika
1 teaspoon ground ginger
1/4 – 1 teaspoon cayenne pepper, optional**

For The Marinade
1 cup butter milk
1/3 cup plain yogurt and 2/3 cup milk
plus 1 tablespoon spice mix

For The Breading
1 cup flour
1 cup panko breakcrumbs
1/4 cup cornmeal
remaining spice mix

For Baking
2 tablespoons butter
1 tablespoon canola oil

The Process
After preparing the spice mix, prepare the marinade. Place in a ziploc bag and add the chicken tenders. Marinate in the refrigerator for at least 2 hours, but preferable overnight.

Preheat the oven to 400°. Place the butter and oil on a rimmed baking sheet. Place in oven for just a few minutes to melt the butter. Remove and tilt the baking sheet to fully coat with the butter and oil mixture.

Drain the chicken in a colander to drain. Put the breading mix in another ziploc bag. Transfer half the chicken to the bag and shake to coat. Transfer chicken tenders to prepared baking sheet and repeat with the remaining chicken.

Bake for 12 minutes. Turn chicken pieces over and bake for another 10 minutes.

Serve with your preferred dipping sauce.

Makes 6 servings.

* Since I don’t buy chicken tenders, I would just slice some boneless chicken breast. However, this time I used boneless chicken thighs cut into strips, and was pleased with the results.

** I tried 1/2 teaspoon cayenne and thought it was a bit overpowering, but of course Wayne loved it!