Extra Crispy Panko Chicken Tenders, Baked in the Oven

Toasting the breadcrumbs beforehand ensures a firm crunch despite a short bake time. Extra Crispy Panko Chicken Tenders, Baked in the Oven use one combined egg, mustard, and mayonnaise mixture to coat the meat, avoiding multiple bowls. This fast recipe cooks 1 lb (500 g) of chicken at 390°F (200°C) in 15 minutes.

The Crunchy Coating

Standard breadcrumbs stay too soft in the oven. Panko breadcrumbs fix that problem. You can find them in the Asian food aisle of major supermarkets. The pieces are larger and hold their shape better.

You still need to toast the panko before you coat the meat. Raw breadcrumbs stay pale and do not brown evenly during a short oven bake. Toast the panko first to give the chicken a golden finish despite the quick cooking time. Spread one and a half cups of panko on a baking tray. Hold your oil spray vertically and spray straight down. This angle stops the dry flakes from blowing off the pan. Bake the pan at 390°F (200°C) for three to five minutes until the crumbs turn pale gold. Move them to a wide bowl right away so they stop cooking.

The Wet Batter

A standard breading station uses three bowls for flour, egg, and breadcrumbs. This recipe uses a single wet batter to do the exact same job. You mix one egg, two tablespoons of flour, one tablespoon of mayonnaise, one and a half tablespoons of Dijon mustard, half a teaspoon of salt, and black pepper.

Toss one pound (500 g) of chicken tenderloins straight into this mixture. You can also use chicken breast cut lengthwise into slices that are 2/3-inch (1.5 cm) thick. The thick batter clings tightly to the meat. The mayonnaise and mustard keep the inside of the chicken moist while it bakes.

Breading & Baking

Set a wire cooking rack over your empty baking tray. A wire rack promotes more even cooking because hot air circulates underneath the meat.

You can keep your hands completely clean during the breading process. Pick up a piece of battered chicken with metal tongs. Drop it into the bowl of warm, toasted panko.

Grab a handful of dry crumbs and drop them over the top. Press down firmly on the chicken so the crunchy coating sticks to the wet batter. Lift the chicken out and lay it on the rack. Repeat this for all the remaining pieces. Mist the tops with oil spray and add a final pinch of salt.

Bake the chicken at 390°F (200°C). Fifteen minutes is usually enough time. Thick pieces can take up to twenty minutes. Pull the tray out of the oven immediately. Do not leave the meat in the oven longer than twenty minutes. A longer bake dries out the meat.

Dipping Sauces

Serve the chicken immediately. Honey mustard and ranch sauce are good options. You can make your own ranch sauce at home. Swap dried herbs for fresh ones if you prefer. Just double the amount of fresh herbs. If you are missing a specific herb, increase the ones you have until you reach three-quarters of a teaspoon total. Garnish the plates with fresh parsley.

Make-Ahead Steps and Leftovers

You can assemble the meal in stages or save leftovers for another day.

• Store toasted panko and batter-coated chicken in separate containers in the refrigerator for up to two days before assembly.
• Keep raw, crumbed chicken in the refrigerator for up to 24 hours. Do not freeze the raw chicken after you add the breadcrumbs.
• Reheat baked chicken tenders in a 390°F (200°C) oven for three to five minutes until the meat warms through.