Baked Chicken Tenders with Crispy Panko
These Baked Chicken Tenders use a tangy mayonnaise-Dijon binder and panko browned in olive oil before breading for a crisp, golden coating.
Servings: 5 servings
Ingredients
- 1 teaspoon Morton kosher salt divided
- 1 teaspoon granulated garlic divided
- 1 teaspoon onion powder divided
- 1/2 teaspoon smoked paprika divided
- 1 1/2 pounds chicken tenders about 18
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon cornstarch
- 2 tablespoons olive oil
- 1 3/4 cups panko breadcrumbs
- 1/2 cup Parmesan finely grated
- cooking oil spray for the foil and tops
Instructions
- Season and coat the chicken. Stir together the Morton kosher salt, granulated garlic, onion powder, and smoked paprika in a small bowl until evenly combined. In a large bowl, toss the chicken with the mayonnaise, egg, apple cider vinegar, Dijon mustard, cornstarch, and 1 teaspoon of the seasoning mixture until evenly coated. Let the chicken rest for about 15 minutes while the oven preheats to 425°F and you toast the panko.1 teaspoon Morton kosher salt, divided
1 teaspoon granulated garlic, divided
1 teaspoon onion powder, divided
1/2 teaspoon smoked paprika, divided
1 1/2 pounds chicken tenderloins (about 18)
1/4 cup mayonnaise
1 large egg
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon cornstarch - Toast the panko. Heat the olive oil and panko in a skillet over medium heat for 6–8 minutes, stirring often, until the breadcrumbs are evenly golden brown. Transfer the panko to a plate or bowl and let it cool completely.2 tablespoons olive oil
1 3/4 cups panko breadcrumbs - Finish the breadcrumb coating. Combine the cooled panko, Parmesan, and remaining seasoning mixture in a shallow dish.1/2 cup finely grated Parmesan
- Bread the chicken. Line a large baking sheet with foil and spray it generously with oil to prevent sticking. Remove one tender at a time from the binder, allowing the excess to drip off. Press each piece into the panko mixture until well coated. Use one hand for the wet chicken and the other for the dry coating. Arrange the breaded tenders on the prepared baking sheet with space between them.Cooking oil spray
- Bake the chicken tenders. Spray the tops generously with oil. Bake on the upper rack without flipping for 10–15 minutes, until the thickest tender reaches 165°F.Cooking oil spray
Notes
- Convert the salt carefully: Use 1 teaspoon Morton kosher salt, 2 teaspoons Diamond Crystal kosher salt, or 1/2 teaspoon fine sea salt or table salt.
- Toast and cool the panko: Brown the crumbs evenly in the skillet, then let them cool completely before adding the Parmesan.
- Bread and oil the tenders: Let excess binder drip off, press on the crumbs, grease the foil generously, and coat the tops evenly with oil spray.
- Check the thickest piece: Begin checking at 10 minutes and bake until the thickest tender reaches 165°F.
- Reheat in the air fryer: Air fry at 400°F for about 4–5 minutes, checking at 4 minutes, until hot throughout.
Nutrition
Calories: 430kcal | Carbohydrates: 20g | Protein: 39g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 150mg | Sodium: 770mg | Fiber: 1g | Sugar: 2g