Baked Chicken Tenders with Crisp Panko

Ingredients

• 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)

Instructions

1. Heat oven. Arrange a rack in the upper third of the oven and heat to 425°F. Set a wire rack inside a rimmed baking sheet. Coat the rack lightly with cooking spray so the breaded chicken releases cleanly after baking.
2. Mix coating. In a shallow bowl, stir together panko, Parmesan, paprika, garlic powder, salt, and pepper. Drizzle in olive oil and work it through with a fork. The crumbs should look lightly moistened, with small clumps throughout.
3. Prepare wash. Whisk the egg and Dijon in a second shallow bowl until fully combined. Pat the tenderloins dry with paper towels. Keeping the chicken dry helps the egg mixture cling in a thin, even layer.
4. Bread chicken. Dip one tenderloin in the egg mixture, allowing excess to drip back into the bowl. Press both sides into the panko mixture. Place it on the prepared rack. Repeat with remaining chicken, leaving space between every tender.
5. Bake tenders. Spray the tops lightly with cooking spray. Bake for 10 to 14 minutes, until the crumbs are golden brown and the thickest tender reaches 165°F in the center. Broil for one minute if needed for deeper color.
6. Rest briefly. Rest tenders on the rack three minutes. Serve with sauce or cool completely before packing leftovers.

Notes

• Tenderloins vary in thickness; slice breasts into one-inch strips so they finish together. Check the widest piece with an instant-read thermometer.
• A wire rack browns undersides best. Without one, use parchment, turn tenders halfway through, and expect the lower coating to stay lighter.
• Refrigerate cooled tenders within two hours and use within four days. Reheat on a rack at 375°F until hot through for better crispness.

Nutrition Facts