Op here. I did flour, egg wash, panko + Italian bread crumbs and baked at 425 for 25 minutes (flipping once)

Excellent! Thanks everyone!!

Anonymous wrote:FYI, the dusting of flour first is actually important. When you do that, then the egg wash, the egg and flour make a glue that will adhere the breading to the chicken better. If you omit the flour, the breading is more likely to break off of the chicken when eating. Depends on how important that breading is for your kids, but I would do do the flour. one way i've found that works pretty well for the flour. Take a gallon ziploc bag, put the flour in, then toss the chicken in, shake. Take the pieces out and shake off excess flour, then dredge in egg, yada yada yada.

thank you - not OP but this is the tip I've been missing. never knew why breading kept coming off when I used the egg wash.

FYI, the dusting of flour first is actually important. When you do that, then the egg wash, the egg and flour make a glue that will adhere the breading to the chicken better. If you omit the flour, the breading is more likely to break off of the chicken when eating. Depends on how important that breading is for your kids, but I would do do the flour. one way i've found that works pretty well for the flour. Take a gallon ziploc bag, put the flour in, then toss the chicken in, shake. Take the pieces out and shake off excess flour, then dredge in egg, yada yada yada.

Pretty much what others have said. Egg wash, seasoned breading, bake. I always spray olive oil on top also which helps them crisp up while baking. I've mixed panko and regular breadcrumbs,modded in those fried onions as well, all crumbled up, to add more flavor to the topping.

Use kitchen scissors to cut chicken breasts into bite-sized pieces. Crack an egg or two and dip the chicken in, then roll the chicken in breadig mixture: 2 parts breadcrumbs, 1 part paremsan cheese, a few tablespoons of wheat germ and any spices you like. Spread breaded chicken in a greased glass dish and bake a few minutes at 375 until done.

I dust with flour first and the use the egg wash then panko with Italian seasoning. I pan fry medium with just enough oil to get both sides crispy.

16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
salt and pepper to taste
2 tsp olive oil
6 tbsp whole wheat Italian seasoned breadcrumbs
2 tbsp panko
2 tbsp grated parmesan cheese
olive oil spray

Preheat oven to 425°. Spray a baking sheet with olive oil spray.

Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the
olive oil evenly coats all of the chicken.

Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking
sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook
another 4 - 5 minutes or until cooked though.

Cut chicken to size, season, dust with seasoned flour (tap off excess), dip in egg wash (egg plus a little water), roll in panko. I usually pan fry in an oil/butter mixture, but you can bake them instead; flip them midway. I'd probably go with an oven temp of 350.

^umm...that was "panko."

I don't want a recipe link, just a quick summary.

I've got the boneless breast tenders (fresh), eggs for wash, Pablo
and italian breadcrumbs, and pantry ingredients. Just lookin for a method...

Thanks!