Truly Crispy Oven Baked Chicken Tenders
Enjoy truly crispy oven baked chicken tenders with panko breadcrumbs, perfect for a quick meal or snack.
Equipment
- oven
- baking tray
- bowl
- Whisk
- tongs
Ingredients
Breadcrumb
- 1.5 cups panko breadcrumbs (Note 1)
- Oil spray
Batter
- 1 large egg
- 1 tablespoon mayonnaise
- 1.5 tablespoon dijon mustard (or other mustard)
- 2 tablespoon flour
- 0.5 teaspoon salt
- Black pepper
Chicken
- 500 g chicken tenderloins (or breast cut into ⅔" / 1.5cm thick slices, lengthwise)
- Oil spray
Instructions
Cooking Instructions
- Preheat oven to 200°C/390°F (180° fan-forced).
- Spread panko on a baking tray, spray with oil, then bake for 3 to 5 minutes until light golden. Transfer to bowl.
- Place a rack on a baking tray (not critical but bakes more evenly).
- Place the Batter ingredients in a bowl and whisk with a fork until combined. Add the chicken into the Batter and toss to coat.
- Pick up chicken with tongs and place it into the panko bowl.
- Sprinkle surface with breadcrumbs, then press down to adhere. Transfer onto baking tray. Repeat with remaining chicken.
- Spray lightly with oil, sprinkle with a touch of salt. Bake 15 to 20 minutes until cooked through.
- Remove from oven and serve immediately, with Sauce of choice and sprinkled with fresh parsley, if desired.
Notes
Panko breadcrumbs are larger and create a better 'crunch'. Make ahead by toasting breadcrumbs and preparing chicken in batter up to 2 days in advance.
Nutrition
Serving: 248gCalories: 416kcalCarbohydrates: 29gProtein: 42gFat: 12gSaturated Fat: 2gCholesterol: 163mgSodium: 973mgPotassium: 705mgFiber: 1gSugar: 2gVitamin A: 130IUVitamin C: 2mgCalcium: 85mgIron: 2.9mg
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