Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Toast the panko
Heat a small dry skillet over medium and add the panko. Stir often for about 3 minutes until golden, then spread it out and let it cool completely. Toasting first is the trick to a crispy baked tender without deep frying.
- 2
Set up the breading
Preheat the oven to 400F and lightly coat a baking sheet with cooking spray. In one shallow bowl, whisk the eggs with the mustard. In a second shallow bowl, combine the cooled panko with the garlic powder, oregano, salt, and pepper.
- 3
Bread the chicken
Dip each chicken tenderloin in the egg mixture, let the excess drip off, then press it into the seasoned panko to coat all over. Lay the tenders on the baking sheet with space between them so they crisp instead of steam.
- 4
Bake
Bake for 10 to 13 minutes, until the coating is golden and the chicken is no longer pink inside (165F). Serve right away.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Crispy Baked Panko Chicken Tenders
Created by: MacroMeals
Ingredients
- 3/4 cup panko bread crumbs
- 2 eggs
- 1 tbsp mustard
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb chicken tenderloins
Instructions
- Toast the pankoHeat a small dry skillet over medium and add the panko. Stir often for about 3 minutes until golden, then spread it out and let it cool completely. Toasting first is the trick to a crispy baked tender without deep frying.
- Set up the breadingPreheat the oven to 400F and lightly coat a baking sheet with cooking spray. In one shallow bowl, whisk the eggs with the mustard. In a second shallow bowl, combine the cooled panko with the garlic powder, oregano, salt, and pepper.
- Bread the chickenDip each chicken tenderloin in the egg mixture, let the excess drip off, then press it into the seasoned panko to coat all over. Lay the tenders on the baking sheet with space between them so they crisp instead of steam.
- BakeBake for 10 to 13 minutes, until the coating is golden and the chicken is no longer pink inside (165F). Serve right away.