Making Baked Panko Chicken Tenders


3/4 cup panko crumbs 2 big eggs 1 tbsp prepared mustard 1/2 tsp garlic powder 1/2 tsp dried oregano 1/4 teaspoon pepper 1/2 teaspoon salt One-pound chicken tenderloins

Heat panko in a small skillet on medium. Stir frequently to avoid crumbs burning. Toast panko for three minutes until golden brown and crunchy. Remove from pan and cool fully.

Cooking spray a baking sheet and preheat the oven to 400°F. Set aside. Mix eggs and mustard in a small basin. Choose a bowl broad enough to dip the biggest pieces of chicken.

Season toasted and cooled panko in another shallow bowl. Test Kitchen Tip: Warm panko crumbs will not adhere to chicken, making tenders less crispy.

Your dipping station should have chicken, egg, and panko bowls. Flip the chicken over in the egg mixture to coat each tender. Dredge through crumb mix. Use the prepared baking sheet.

Repeat with the remaining chicken strips, avoiding crowding the pan. Touching chicken pieces prevents crumb coating from browning and crisping! Use another baking sheet if needed.

Bake the chicken for 10–13 minutes until the crust is golden brown and the meat is no longer pink. Test Kitchen Tip: Tent the pan with foil if the crumbs darken before the chicken cooks. Remove to crisp the crumbs in the final minutes of cooking.

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