Oven Baked Chicken Tenders
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Ingredients
- 2 cups panko breadcrumbs
- 1 pound and ½ chicken tenders
- 1 egg
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- ½ teaspoon salt
Method
- On a sheet pan, lightly spray the panko with oil.
- Toast the panko breadcrumbs in the oven at 375°F (190°C), for 7-8 minutes or until they're golden.
- To make the egg mixture, combine the egg with mayonnaise, dijon mustard, flour, smoked paprika, garlic powder, salt, and pepper. Whisk until it's well combined.
- Dip the chicken tenders in the egg mixture until they're well coated, then dredge in toasted panko and press the tenders in the panko so that it sticks well.
- Arrange the breaded tenders on a sheet pan (I like to use a rack so they cook evenly - optional).
- Bake in the oven at 400°F (200°C) for 15-17 minutes depending on the size of the chicken tenders used.
- Mix all of the ingredients in a small bowl until well combined.