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Toast the Panko. Preheat your oven to 390F. Spread Panko onto a rimmed baking sheet and lightly spray with oil (optional, but keeps them from drying out). Bake bread crumbs for 5 minutes, or they are golden brown in color. Transfer Panko to a bowl and set aside. Leave the oven on if you plan to bake some immediately.
In a small mixing bowl, combine the egg mayonnaise, dijon mustard, flour, salt, and pepper and whisk until fully incorporated. Add the chicken to the batter and toss to coat.
If you will be baking the chicken right away, lightly spray a large baking sheet with oil. If you will be freezing some or all of the chicken tenders, line a baking sheet with parchment paper or foil.
Using tongs, transfer one piece of chicken to the Panko bowl, sprinkle the top with breadcrumbs and gently press down to help the breadcrumbs stick. Transfer to the prepared baking sheet and repeat until all chicken tenders are breaded. Lightly spray the tenders you will be cooking right away with cooking oil.
To freeze: Place uncooked chicken tenders onto a baking sheet lined with parchment paper or aluminum foil and put the baking sheet in the freezer for at least 1-2 hours. Once firm, transfer tenders to an airtight freezer bag or container. To bake: For best results, place chicken tenders on a wire cooling rack on top of a baking sheet. If you don’t have a cooling rack, lightly spray your baking sheet with a little oil. Lightly spray the tops of the chicken tenders with oil and bake at 390F for 15-20 minutes depending on their size (20-25 minutes if frozen), or until internal temperature reaches 165F.
Remove chicken tenders from the oven and serve immediately.