Ingredients
Equipment
Method
- Preheat and Prepare: Start by preheating your oven to 200°C (390°F) or 180°C for fan-forced ovens.
- Toast the Panko: Spread the panko breadcrumbs on a baking tray. Spray them lightly with oil (spray vertically so the breadcrumbs do not fly off the tray). Bake for 3 to 5 minutes until they are a light golden color. Once toasted, transfer them to a shallow bowl.1 1/2 cups panko breadcrumbs, Oil spray
- Set Up Your Tray: Place a wire rack over a baking tray. While not strictly mandatory, using a rack allows the hot air to circulate under the chicken, ensuring it stays crispy on all sides.
- Prepare the Dredge Batter: In a medium bowl, whisk together the egg, mayonnaise, Dijon mustard, flour, salt, and black pepper until smooth. Add the chicken pieces into this batter and toss until every piece is thoroughly coated.1 large egg, 1 tbsp mayonnaise, 1 1/2 tbsp Dijon mustard, 2 tbsp all-purpose flour, 1/2 tsp salt, Black pepper, 500 grams chicken tenderloins
- Crumb the Chicken: Use tongs to pick up a piece of chicken from the batter and place it into the bowl of toasted panko. Sprinkle more breadcrumbs over the top and press down firmly so they adhere to the batter.1 1/2 cups panko breadcrumbs
- Bake: Place the breaded chicken onto the prepared rack. Give the tops a final light spray of oil and a tiny sprinkle of salt if desired. Bake for 15 minutes for standard tenders, or up to 20 minutes if they are very thick. Avoid overcooking to keep the meat juicy.Oil spray, 1/2 tsp salt
- Serve: Remove from the oven and serve immediately while the crust is at its peak crunchiness.
Notes
For the best results, use Panko breadcrumbs and place the chicken on a wire rack to allow for 360-degree heat circulation. Do not skip the pre-toasting step, as it ensures a golden crust without overcooking the tender meat.