Panko Chicken Tenders

Chicken tenderloins are coated in a creamy mayonnaise-Dijon mustard mixture and seasoned panko breadcrumbs, then oven baked till crispy!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 25

Rest Time 5

Total Time 40

Servings

Calories 241kcal

Author Anne Clark

Equipment

measuring spoons
sheet pan
cooling rack

Ingredients

2 tablespoons mayonnaise
1 tablespoon Dijon mustard also delicious with regular mustard (see notes below)
1 cup Panko breadcrumbs, plain
1 tablespoon dried parsley flakes
1 teaspoon salt
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon black pepper
1 pound chicken tenderloins about 8
cooking spray

Instructions

Preheat oven to 375F. Place a large rectangular-shaped cooling rack (approx. 16" x 10") on a large sheet pan (about the same size or larger than the cooling rack), and spray with non-stick cooking spray.
Mix the mayonnaise and mustard in a small bowl and set aside.
In a small deep dish, combine the Panko breadcrumbs, parsley, salt, onion powder, garlic powder, and black pepper. Taste test and add more seasoning if desired.
Pat dry the chicken tenderloins with paper towels.
Use a pastry brush to spread the mayonnaise-mustard mixture all over each chicken tenderloin.
One at a time, gently press both sides of the chicken tenderloin into the Panko bread crumb mixture. Then place it onto the prepared cooling rack. Repeat for each tenderloin until done. If you have any crumb mixture left over, simply sprinkle it on top of the tenderloins. No need to waste this tasty crumb mixture!
Spray the chicken tenderloins with non-stick cooking spray (this will make them extra crispy).
Bake for 25 minutes. Remove from the oven. Allow to rest for 5 minutes. Then eat with your favorite dipping sauce such as ranch dressing, BBQ sauce, or ketchup. Very tasty all by themselves!

Notes

Don't like Dijon mustard? No problem! You can use regular mustard! I suggest mixing in a teaspoon of honey with the mayo-mustard to smooth out the flavors.

Spread a good coating of the mayo-mustard coating (use a pastry brush or a spoon to help spread the coating). It helps the bread crumbs stick to the chicken better.

For a little flavor kick, add some Cajun seasoning or cayenne pepper to the seasoning mix.

Store leftovers in an airtight container for up to 3 days.

Nutrition