Ingredients:  

• 1 1/2 cups panko bread crumbs
• nonstick oil spray
• 2 TBSP organic flour
• 1/2 cup finely shredded parmesan cheese
• 1 egg, whisked
• 1 1/2 TBSP avocado oil mayonnaise
• 1 1/2 TBSP dijon mustard
• 1 tsp onion powder 
• 1 tsp garlic powder
• 1 tsp paprika 
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 lb organic chicken tenderloins or boneless, skinless breasts cut into 2/3″ thick lengthwise

Instructions:

1. Preheat oven to 400 F.
2. Spread panko on a baking sheet and coat with oil spray, then bake for 3-5 minutes until lightly golden.
3. Transfer to a bowl and add flour and parmesan cheese.
4. Place a non-stick cooking rack on a baking tray (you don’t have to but it helps both sides get crunchy).
5. Place batter ingredients; egg through pepper in a bowl and whisk with a fork until combined.
6. Add chicken to batter and toss to coat.
7. Use tongs and place chicken one at a time in panko bowl.
8. Toss chicken and press crumb mixture to adhere. Place on baking sheet and repeat.
9. Spray lightly with oil and bake for 15 minutes.
10. Serve with your favorite dipping sauce.

Instructions for Ranch Seasoning:

• 2 TBSP dried parsley 
• 1 tsp dried dill 
• 1 TBSP onion powder  
• 2 tsp dried onion flakes 
• 1 1/2 tsp garlic powder 
• 3/4 tsp sea salt 
• 1/2 tsp black pepper 
• 2 tsp dried chives

Instructions for Ranch Dip: 

1. Combine all ingredients in a glass container or jar, and shake well to combine.
2. Can be stored for up to 6 months. 
3. To make dip combine 2 TBSP of seasoning mix with 1/2 cup greek yogurt and 1/2 cup sour cream.