BEST BAKED "FRIED" CHICKEN

Fixings 

10 chicken tenderloins 

1 glass buttermilk 

1 glass flour 

1 glass panko breadcrumbs 

1/4 glass cornmeal 

3 tablespoons margarine 

Zest Mixture 

1 tablespoon salt (it won't taste salty) 

1 teaspoon pepper 

1 teaspoon smoked paprika (may sub. general) 

2 teaspoons bean stew powder 

2 teaspoons garlic powder 

1 teaspoon onion powder

Guidelines 

Combine Spices in a little sealable pack. Include 1 tablespoon Spices, 1 glass buttermilk and chicken to an expansive cooler sack and marinate 6-24 hours. Store remaining flavors. 

Preheat broiler to 400F degrees. Line an extensive rimmed preparing plate with material paper (foil won't work in light of the fact that the chicken sticks to it). Add spread to heating plate and dissolve in stove while it preheats. Expel preparing plate once spread is softened. 

Combine flour, panko, cornmeal and remaining flavors in an expansive dish. Include half of this breading blend to an expansive cooler pack. 

Expel chicken tenders from buttermilk and permit overabundance marinade to trickle off (I line my sink with paper towels then touch the chicken with paper towels as I add them to the breadcrumb blend.) 

Add half of the chicken to the breadcrumb sack and shake until very much covered, squeezing the breadcrumbs into the chicken with your fingers through the pack. Lay breaded chicken in spread on preparing plate. Add remaining breadcrumb blend to pack alongside staying chicken and rehash. 

Prepare at 400F degrees for 10-12 minutes until brilliant then painstakingly flip chicken and heat an additional 5 minutes then sear to wanted firmness.