Truly Golden Crunchy Baked Chicken Tenders (Minimum Mess

• Meat

  • 500 g Chicken tenderloins

• Refrigerated

  • 1 Egg

• Condiments

  • 1 1/2 tbsp Dijon mustard
  • 1 tbsp Mayonnaise

• Baking & Spices

  • 1 Black pepper
  • 2 tbsp Flour
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 Oil spray

• Bread & Baked Goods

  • 1 3/4 cups Panko breadcrumbs

Found on recipetineats.com

Description

Ingredients

• 1¾ cups panko breadcrumbs (Note 1)
• Oil spray
• 1 egg
• 1 tbsp mayonnaise (I use whole egg)
• 1½ tbsp dijon mustard (or any other mustard of choice)
• 2 tbsp flour
• ½ tsp salt
• Black pepper
• 500g/1lb chicken tenderloins (or chicken breast cut into ⅔ / 1.5cm thick slices, lengthwise)
• Oil spray

Directions

• Preheat oven to 200C/390F.
• Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
• Place a rack on a baking tray (not critical but bakes more evenly).
• Place the Batter ingredients in a bowl and whisk with a fork until combined.
• Add the chicken into the Batter and toss to coat.
• Pick up a piece of chicken with your left hand and place it into the panko bowl.
• Use your right hand to sprinkle some breadcrumbs onto one end of the chicken, then pick up that end of the chicken and turn it over. Pat down gently to press the breadcrumbs onto the chicken, then transfer onto baking tray.
• Repeat with remaining chicken.
• Spray lightly with oil. Bake for 10 minutes (if small) - 15 minutes (medium to large).
• Remove from oven and serve immediately, with Ranch Dipping Sauce (Note 2) and sprinkled with fresh parsley, if desired.

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