Baked Chicken Tenders
These Baked Chicken Tenders are so crispy and crunchy, you won't believe they aren't fried! What's my secret? Read on to find out!
Servings: 4
Calories: 409kcal
Ingredients
- 8 ounces panko breadcrumbs
- cooking spray
- 1 pound chicken tenders or chicken breasts cut into pieces
- 1 egg
- 1 tablespoon mayonnaise
- 1 tablespoon dijon mustard
- 2 tablespoons flour
- salt and peper to taste
Instructions
- Preheat the oven to 400 degrees. Spread panko breadcrumbs evenly on a parchment-lined baking sheet. Spray lightly with cooking oil. Toast the breadcrumbs for 3-4 minutes, or until golden brown. Move from the baking sheet into a bowl. Leave the oven on to bake the tenders.
- Trim and devein the chicken tenders. Set aside. Combine egg, mayonnaise, dijon mustard, flour, salt and pepper to make the batter. Add the chicken tenders to the batter and stir until the chicken is coated.
- Set a wire rack on top of a baking sheet. One by one, press the chicken tenders into the breadcrumbs until all the sides are coated. Place chicken onto the wire rack. Repeat until all the tenders are coated.
- Sprinkle tenders with salt and pepper and spray lightly with cooking oil. Bake for 15 minutes - do NOT overcook! Serve immediately with the sauce of your choice.
Notes
- Optional: take your oven baked chicken tenders to the next flavor level and mix a little bit of paprika, garlic powder, onion powder oregano, and parmesan cheese into the breadcrumb mixture.
- Nutrition Facts do not include dipping sauces.
- Use these baked chicken tenders to add extra protein and crunch to your favorite salads.
Nutrition
Serving: 1g | Calories: 409kcal | Carbohydrates: 44g | Protein: 34g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 115mg | Sodium: 627mg | Potassium: 546mg | Fiber: 3g | Sugar: 4g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 4mg