Ingredients:

  • 1 lb chicken tenderloins
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 large egg
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 cup Panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1/4 tsp salt

Instructions:

  1. Preheat your oven to 400°F (200°C) and place a wire cooling rack inside a rimmed baking sheet. Note: Preheating the rack helps sear the bottom immediately.
  2. Pat the chicken tenderloins dry with paper towels and season them with the 1/2 tsp salt and 1/4 tsp black pepper.
  3. In one bowl, whisk together the egg, mayonnaise, and Dijon mustard until the mixture is velvety and smooth.
  4. In a second bowl, combine the Panko breadcrumbs, garlic powder, paprika, onion powder, and 1/4 tsp salt.
  5. Dip each chicken tender into the binder mixture, ensuring it's fully coated from end to end.
  6. Press the tender firmly into the Panko mixture. Use your palm to push the crumbs into the meat so they stick.
  7. Place the breaded tenders on the wire rack, leaving at least half an inch of space between each piece.
  8. Bake for 15-20 minutes until the crust is mahogany colored and the internal temperature hits 165°F (74°C).