Oven-Baked Crispy Chicken Tenders
Ingredients:
1 pound chicken breast tenders
1 1/2 cups panko breadcrumbs
1 egg
1 Tablespoon mayonnaise
1 1/2 Tablespoons dijon mustard
1/4 cup grated parmesan
2 Tablespoons flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Fresh ground black pepper
Cooking spray
1 1/2 cups panko breadcrumbs
1 egg
1 Tablespoon mayonnaise
1 1/2 Tablespoons dijon mustard
1/4 cup grated parmesan
2 Tablespoons flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Fresh ground black pepper
Cooking spray
Directions:
Preheat oven to 400°F.
Spread panko on a baking tray.
Spray with cooking oil, then bake for 3 to 5 minutes until light golden.
Transfer to a bowl and set aside.
In a mixing bowl, whisk flour, egg, parmesan, mayo, mustard, salt, garlic powder, onion powder, paprika, cayenne, and black pepper until combined.
Add the chicken to the batter mixture, and and toss to coat.
Using tongs, place the coated chicken in the bowl of toasted panko.
Coat the chicken with the panko, pressing them a little to ensure that the crumbs stick.
Transfer the chicken to a baking tray.
Spray lightly with oil.
Bake for about 15 minutes or until chicken reaches an internal temperature of 140°F. Any longer and you will end up with dried out chicken.
Spread panko on a baking tray.
Spray with cooking oil, then bake for 3 to 5 minutes until light golden.
Transfer to a bowl and set aside.
In a mixing bowl, whisk flour, egg, parmesan, mayo, mustard, salt, garlic powder, onion powder, paprika, cayenne, and black pepper until combined.
Add the chicken to the batter mixture, and and toss to coat.
Using tongs, place the coated chicken in the bowl of toasted panko.
Coat the chicken with the panko, pressing them a little to ensure that the crumbs stick.
Transfer the chicken to a baking tray.
Spray lightly with oil.
Bake for about 15 minutes or until chicken reaches an internal temperature of 140°F. Any longer and you will end up with dried out chicken.
Notes:
When you're spraying the panko crumbs before toasting, hold the cooking spray vertically to avoid shooting breadcrumbs all over your kitchen. Listen to the voice of experience here...
To get an even, crispy bake, put a rack in your baking tray to keep the tenders elevated for even heat flow.
Remove from the oven and serve immediately with Honey Mustard, Spicy Dipping Sauce, Mango-Habañero Aioli, Blue Cheese Dip, or another dipping sauce of your choice.
You can make these even easier by prepping well in advance. Toasting the panko can be done days in advance. Just store them in an airtight container until you're ready to use them.
Likewise, the batter can be made ahead of time. You can let the chicken soak in the batter for a day or more, if you are so inclined.
To get an even, crispy bake, put a rack in your baking tray to keep the tenders elevated for even heat flow.
Remove from the oven and serve immediately with Honey Mustard, Spicy Dipping Sauce, Mango-Habañero Aioli, Blue Cheese Dip, or another dipping sauce of your choice.
You can make these even easier by prepping well in advance. Toasting the panko can be done days in advance. Just store them in an airtight container until you're ready to use them.
Likewise, the batter can be made ahead of time. You can let the chicken soak in the batter for a day or more, if you are so inclined.