I love crunchy, well-seasoned chicken tenders, but I'm trying to cut back on my fried food consumption. Besides, frying has quickly become my least favorite cooking method. Way too messy and time-consuming. I wanted an easy recipe for making crispy chicken tenders in the oven, so I did a Google search and found several. However, I was short of eggs and really didn't want the messy breading task. So I took my method for crispy oven-fried eggplant and adapted it for chicken. The following recipe is my own concoction. There are no exact measurements as I'm cooking for one, but please increase or decrease ingredient amounts to suit. The amounts I give are for approximately six to eight chicken tenders.
Ingredients
Non-stick cooking spray
Mayonnaise, about 1/4 cup
Dijon mustard, about 1 Tablespoon
Salt, about 1 to 1-1/2 teaspoons
Pepper, to taste
Garlic powder, about 1/4 teaspoon
Panko crumbs, about 1 cup
Chicken tenders, about 6 to 8 pieces
Directions
Preheat oven to 425°F. Cover a baking sheet or pan with heavy foil. Liberally cover this with non-stick cooking spray. Mix salt, pepper, and garlic powder in a small dish and set aside. Mix mustard and mayonnaise in another small bowl. Set aside.
Rinse chicken then pat dry thoroughly. Season lightly on all sides with salt mixture. Generously brush each piece with mayonnaise then dredge in panko. Make sure the chicken is well-coated.
Place on prepared baking sheet. Bake for 10 minutes. Turn with tongs then bake 10 minutes more until chicken is done. Meat's internal temperature should register 165°F.; juices should run clear. Serve at once with favorite dipping sauce.
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