Crispy Baked Chicken Tenders

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).