Baked Panko Chicken Tenders
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
3 people
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Calories
332 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Baked Panko Chicken Tenders
Description
This recipe prepares boneless chicken tenders coated in a seasoned batter made with egg, mayonnaise, dijon mustard, paprika, garlic powder, onion powder, kosher salt, and freshly ground black pepper. The panko breadcrumbs are first toasted briefly in the oven to enhance their crunch and then used to coat the coated chicken pieces tightly by gently pressing them on. Baking the tenders at 400 degrees Fahrenheit for 15 to 20 minutes creates a golden, crispy crust around the juicy interior chicken strips.
The combination of mayonnaise and mustard in the batter helps the coating adhere well and adds moisture and tang to the bite. These chicken tenders can be served immediately with your favorite condiment or sauce for dipping, making them a versatile snack, appetizer, or main course.
For longer storage, cook and cool the tenders completely before freezing them in an airtight container for up to six months. Reheat frozen tenders in a 425°F oven until hot inside and crispy, ensuring safe and tasty leftovers.
Ingredients
- 1 lb chicken tenders boneless
- 1 1/2 cup panko breadcrumbs
- cooking spray I use a misto
Batter
- 1 lg egg
- 1 tablespoon mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper fresh ground
Instructions
- Pre-heat oven to 400 degrees F.
- Spread panko breadcrumbs on baking sheet and give a quick spray with oil. Bake for 3-5 minutes until they begin to turn golden brown. Remove from baking sheet and add to a medium sized bowl.
- Line baking sheet with parchment paper and set aside.
- In another medium sized bowl, whisk together batter ingredients and add the chicken and toss to coat.
- With tongs, pick up chicken tenders one by one and add to panko breadcrumbs. Spread breadcrumbs on top of chicken and the gently press down with hand. Pick up with tongs and add to baking sheet. Repeat with all tenders.
- Give chicken a final quick sprinkle of kosher salt and then bake for 15 minutes or 20 if they're really large.
- Sprinkle with fresh minced parsley if desired and then serve immediately with your favorite condiment!
Notes
- Fully cool cooked tenders before freezing them in airtight containers for up to six months.
- Reheat frozen tenders on a parchment-lined baking sheet at 425°F for 20-25 minutes until the internal temperature reaches at least 165°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 332kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 37g | 74% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 100mg | 33% |
| Sodium | 927mg | 39% |
| Potassium | 632mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 127IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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