SPICY BAKED CHICKEN TENDERS WITH A GARLIC BASIL AIOLI

Ready In: 45mins

INGREDIENTS : 

CHICKEN AND SEASONING
1 1⁄2poundss chicken breasts (boneless skinless, you can use tenders as well)
1tsp smoked paprika (smoked is important in this dish)
2tbsp dried basil
1⁄2tsp cayenne (more if you like things a bit spicier)
2tbsp garlic powder
1tsp onion powder
1⁄2tsp kosher salt
1⁄2tsp fresh ground black pepper
COATING
1 1⁄2cups panko breadcrumbs (ground fine)
2eggs 1⁄2cup flour
cooking spray
AIOLI
3⁄4cup mayonnaise
2 1⁄2tbsp red wine vinegar
1tablespoon minced garlic
1 1⁄2tbsp fresh basil, chopped fine (you can use a bit more basil if you want, I often use a bit more,
according to your taste)
salt
pepper

DIRECTIONS :

1) Mayonnaise, red wine vinegar, garlic, basil, salt, and Pepper are combined to make the aioli. Verify the seasoning before covering and chilling.
2) My preferred method for cutting chicken is into finger-sized pieces. Since they are baked, I prefer to cut them approximately 1/2″ thick since I don’t like them too thin because they would dry out (I like to think they are about the size and thickness of my thumb).
3)Chicken Flour Base: Combine the flour, salt, and Pepper in a large baggie. Each chicken piece should be well coated after being dredged in the flour mixture. Be sure to shake any extra flour off. As soon as they are fully covered, just set them aside.
4) Panko and egg: I prefer to pulse the panko into somewhat finer crumbs. I just ground them up with my tiny food processor. Then I added all the ingredients (apart from salt and Pepper) that we had just used in the flour mixture to the panko. Panko should then be added to a small pan. Add the eggs to another pan and thoroughly beat them.
5)Each piece of chicken that has already been dredged in flour should now be dipped into the egg, followed by the panko seasoning. Place on a baking sheet that has been lined with foil or parchment paper.
6)Bake, then drizzle some olive oil over the chicken (both sides). I now use an atomizer that I fill with olive oil. However, you can get an olive oil spray similar to “Pam” at the shop. However, my atomizer is constantly in use and was well worth the $10 purchase. Using an atomizer for those recipes that call for a sprinkle of olive oil can save you a ton of money. So, it’s time to bake. I bake the chicken at 400 for 12 to 15 minutes, depending on the thickness. They must be a golden brown color.
7) Simply serve the basil aioli with the chicken strips.