Ingredients
- 500 g (1 lb 2 oz) chicken tenderloins (see note 1 to use chicken breast)
- 1 tsp sea salt flakes
- ½ tsp cracked black pepper
- 2½ cups (150 g) panko breadcrumbs
- Olive oil spray
- 1 cup (150 g) plain (all-purpose) flour
- 3 eggs, whisked
Honey Mustard Dipping Sauce
- ½ cup (125 g) whole-egg mayonnaise
- 1 heaped tbsp dijon mustard
- 1 tsp honey
- 1 tsp lemon juice
- Sea salt flakes, to taste
- Cracked black pepper, to taste
Instructions
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Sprinkle the chicken tenderloins with salt and pepper. Use your hands to coat. Set aside. It’s important not to miss this step, as the salt helps to soften the chicken and keep it juicy while it bakes in the oven.
- Spread the panko breadcrumbs on a baking tray lined with baking (parchment) paper. Spray the breadcrumbs with olive oil. Bake for 5 minutes. Stir and bake in 2-minute intervals (stirring between intervals) until the crumbs are golden. Allow the breadcrumbs to cool slightly.
- Dredge the chicken in flour, followed by the egg mixture, then press the chicken into the toasted, golden breadcrumbs to coat evenly.
- Place the chicken on a wire rack, spray again liberally with oil and bake in the oven for 12 minutes.
- Combine the honey mustard dipping sauce ingredients in a small bowl and serve with the chicken tenders.
Notes
Note 1 – Boneless, skinless chicken breast can be used. Cut the chicken breast lengthways into long strips and pound it using a mallet or rolling pin to be approximately 1.5 cm (1/2 inch) thick.
MAKE AHEAD
Refrigerate prepared chicken for up to 3 days in an airtight container or freeze for up to 2 months. Follow steps 1–4, then freeze the chicken tenders in an airtight container with baking (parchment) paper between the layers to stop the pieces from sticking together. Thaw completely in the fridge overnight and bake as per recipe instructions. Alternatively, bake from frozen. Increase the cooking time from 12 minutes to a total of 18 minutes. The results are not as crisp as freshly made tenders, but they come very close and are delicious.
LEFTOVERS
Refrigerate cooked chicken tenders for up to 3 days in an airtight container. Reheat in the microwave or oven. Not suitable to freeze.
- Prep Time: 15 mins
- Cook Time: 17 mins
- Category: chicken, baked chicken, crispy chicken
- Method: bake
- Cuisine: American