Baked Chicken Tenders
These baked chicken tenders are easy to make and come out with a beautifully crispy, golden brown crust. The first time I made these, I did not toast the breadcrumbs beforehand, and they did not develop any color. Don't make the same mistake as me!
Ingredients
- 1 ½ cups panko breadcrumbs
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 large egg
- 2 tablespoons flour
- 1 tablespoon mayonnaise
- 1 tablespoon dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 pound chicken tenders (or breasts cut into slices; won't be as tender)
Instructions
- Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
- Add the breadcrumbs and olive oil to a large pan. Cook on medium-high heat for 2-3 minutes, stirring constantly, until golden brown. Remove to a shallow dish, and stir in the Italian seasoning.
- In another shallow dish, whisk together the egg, flour, mayonnaise, Dijon mustard, salt, and black pepper.
- Working one at a time, dredge a chicken tender in the egg wash, then transfer to the breadcrumbs, coat all over, then transfer to the baking sheet. Make sure there is some space between each chicken tender.
- Bake for 10-12 minutes until the chicken is cooked through.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!