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Export 8 ingredients for grocery delivery
Step 1
Preheat oven to 425°F with a rack in the center.
Step 2
In a large mixing bowl, stir together mayo, garlic, lemon juice, mustard, salt, some pepper and two tablespoons of the parmesan.
Step 3
Dry chicken well with paper towels. Remove tough tendons. (See note.)
Step 4
Add chicken and stir to coat well. Set aside.
Step 5
On a rimmed baking sheet, mix together the panko, remaining two tablespoons parmesan and the butter with your hands. Spread out in a single layer and bake for about 4 minutes, depending on your oven, watching very carefully to prevent burning, until just about browned to your liking.
Step 6
Pour browned panko onto a large plate or into a wide, shallow bowl. Place wire rack onto baking sheet.
Step 7
Use tongs to remove each chicken tender from the bowl and dredge in panko until well coated, then lay on wire rack with a little bit of space between tenders.
Step 8
Bake for about 15 minutes, until chicken is just cooked through. There's no need to flip them.
Step 9
Serve right away with ketchup or dipping sauce of your choice (if you like — the chicken is nice and flavorful on its own).
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