A staple on the monthly menu now are these baked chicken tenders which are a huge hit!
Baking the chicken instead of frying them is just as tasty, healthier and easier to clean up! To simplify the process I use mayonaise instead of a flour/egg wash mixture to coat the chicken and then Panko bread crumbs which are healthier than your regular store bought bread crumbs.
If you have the time I suggest brining the chicken tenders for 24 hours before baking. It’s worth the minimal effort.
Ingredients
8-10 chicken tenders, thawed
2 tablespoons mayonnaise
3 cups Panko bread crumbs
2 teaspoons salt (if brining don’t add salt in this step)
1/2 teaspoon paprika (optional)
1/2 teaspoon garlic powder (optional)
Instructions
Pre-heat oven to 400ºf with rack positioned on the lowest setting
Place panko in bowl and set aside
In another bowl mix chicken with mayonnaise and seasonings if using
Take 3-4 tenders and place into bowl with Panko and coat well
Remove chicken tenders from Panko and place on cookie sheet tray coated with non-stick spray
Repeat steps 4 and 5 until all chicken tenders are breaded
Place cookie tray with chicken tenders in oven on lowest rack
Bake for 30 minutes, flipping chicken half way through