Baked Chicken Tenders with Crisp Panko

• Hot baking and a wire rack leave room for heat beneath each tender. That airflow helps the panko dry and brown instead of turning pale where it meets the pan.
• Cutting breast meat into similarly sized strips matters more than chasing an exact minute. The center of the thickest piece gives the useful answer, while thinner tips naturally color first.
• The recipe uses a small amount of Parmesan for savory depth, not a heavy cheese crust. It works with dipping sauces, sliced vegetables, or rice without competing with the rest of dinner.

• 1 pound chicken breast tenderloins, tendons removed (454 g)
• 1 large egg, beaten (50 g)
• 1 tablespoon Dijon mustard (15 g)
• 1 cup plain panko breadcrumbs (60 g)
• 1/4 cup finely grated Parmesan cheese (22 g)
• 1 teaspoon smoked paprika (2 g)
• 1 teaspoon garlic powder (3 g)
• 1/2 teaspoon kosher salt (3 g)
• 1/4 teaspoon black pepper (1 g)
• 1 tablespoon olive oil (15 g)
• olive oil cooking spray, for the rack and tops (4 g)

Ingredient notes

• Chicken breast tenderloins are convenient, but sliced boneless breasts work equally well. Aim for strips about one inch thick, then separate any attached tendon before breading so every piece cooks at a similar pace and reaches the finish together.
• Plain panko creates the crispest, lightest coating here. Regular dried breadcrumbs can replace it, though the surface will be finer and less craggy; season them with an extra pinch of salt and expect slightly less color from the oven.
• Dijon gives the egg wash tang and helps the seasoning taste less flat. Yellow mustard works in its place, while whole-grain mustard leaves visible seeds throughout the coating and makes the crumb layer look less even after baking.
• Finely grated Parmesan blends into the crumbs and browns quickly. Use the shelf-stable grated style or finely grate a wedge; avoid wide shreds, which can scorch before the chicken finishes and leave bare patches across the surface.
• Olive oil spray gives the crumbs enough surface fat to brown. A light brush of oil works too, but avoid soaking the panko; heavy oil darkens isolated spots before the rest of the coating catches up.

1. 1Heat the pan

   Set an oven rack in the upper third and heat the oven to 425°F. Place a wire rack on a rimmed sheet pan, then coat it lightly with oil spray. The rack is optional, but it keeps the undersides from sitting directly against the hot pan.

   

2. 2Season the crumbs

   Combine panko, Parmesan, paprika, garlic powder, salt, and pepper in a shallow bowl. Stir until the cheese and spices look evenly scattered through the crumbs. Drizzle in one tablespoon oil, then rub it through with a fork until small clumps form.

3. 3Make the wash

   Whisk the egg and Dijon in a second shallow bowl until smooth. Set the chicken on a plate beside it. Keeping the chicken, wet bowl, crumb bowl, and prepared rack in that order makes coating faster and keeps the crumbs dry.

   

4. 4Coat each tender

   Dip one tender into the egg mixture, letting excess drip back into the bowl. Press it into the panko mixture, turn it, and press again. Place it on the rack and repeat, leaving a little space between pieces for browning.

5. 5Bake until browned

   Spray the tops lightly with oil. Bake for 10 to 14 minutes, until the coating is deep golden and the thickest tender reaches 165°F in the center. If a few crumbs remain pale, broil briefly while watching the pan closely.

6. 6Rest and serve

   Let the tenders rest on the rack for three minutes before serving. This short pause keeps the coating intact when you move them. Serve whole with a dip, or slice them across the grain for bowls, wraps, and packed lunches.

• Use a rimmed pan even when the rack catches most crumbs. It contains loose panko and makes cleanup much simpler after dinner.
• Do not crowd the rack. Tenders touching along the sides trap steam, which softens the crumb coating and slows browning.
• Pat the chicken dry before dipping it into the egg mixture. Excess surface moisture thins the wash and can make the coating slide off in spots.
• For thick breast strips, flatten the widest end gently with a meat mallet. An even thickness prevents browned tips from waiting on an underdone center.
• Check temperature in the thickest tender, not the smallest piece. Remove smaller tenders first if they reach 165°F noticeably ahead of the rest.

Serve these with honey mustard, barbecue sauce, or a quick yogurt-dill dip. Roasted broccoli and potato wedges can bake alongside them on separate pans. For lighter plates, add cucumber, cherry tomatoes, and warm pita. Slice two tenders over a chopped salad with a sharp vinaigrette. Four servings cover dinner, while any extra pieces make practical lunchbox filling with fruit, crackers, and a small container of sauce.