Crispy Oven Baked Chicken Tenders

Source: https://www.recipetineats.com/truly-golden-crunchy-baked-chicken-tenders-less-mess/#recipe

Ingredients:

1. Breadcrumb

- 1 1/2 cups panko breadcrumbs (Note 1)

- Oil spray

2. Batter

- 1 egg

- 1 1/2 tbsp mayonnaise

- 1 tbsp Dijon mustard (or other mustard)

- 2 tbsp flour

- 1/2 tsp salt

- Black pepper

3. Chicken

- 500 g/1 lb chicken tenderloins (or breast cut into 2/3″ / 1.5cm thick slices, lengthwise)

- Oil spray

Instructions:

Preheat oven to 200°C/390°F (180° fan-forced).

Toast panko – Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), 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).

Dredge batter – 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.

Crumb – Sprinkle surface with breadcrumbs, then press down to adhere. Transfer onto baking tray. Marvel at clean fingers, repeat with remaining chicken.

Spray & bake – Spray lightly with oil, sprinkle with a touch of salt (optional). Bake 15 minutes (medium) or up to 20 minutes if gigantic. Any longer = dried out chicken.

Serve – Remove from oven and serve immediately, sprinkled with fresh parsley, if desired.