On Nov 10, 7:29*am, Andy > wrote:
> Perhaps asked before...
>
> I've been using parchment paper to line a baking sheet for "baked 'fried'
> chicken tenders," chipotle pork tenderloin, etc. It's about as non stick as
> greasing the pan itself but so much easier cleanup. It's got a silicone non-
> stick property to it.
>
> Greased baking sheet OR parchment paper or the new-age silicone baking
> sheets? Which do you prefer?
>
> Andy

Parchment or non-stick foil.

N.