Ingredients
Chicken
- 12 chicken tenderloins
Breading
- 1½ cups panko breadcrumbs
- 1/4 cup fine cornmeal
Batter
- 1 egg
- 1/4 cup mayonnaise
- 2 tablespoons flour
- 1 tablespoon Dijon mustard
Spice Mixture
- 1½ teaspoon paprika
- 1½ teaspoon garlic powder
- 1½ teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
Additional
- 1/4 cup olive oil (for toasting panko)
- Cooking spray (for baking rack and air fryer basket)
Instructions
- Prep: Preheat your oven to 425°F. Line half of a baking sheet with foil for easy cleanup and place a baking rack on top. Lightly spray the rack with cooking spray. This setup allows the chicken tenders to cook evenly and get crispy all around.
- Batter Chicken: In a small bowl, whisk together all the spices listed in the spice mixture. Then, add 1 teaspoon of this spice mixture to a large bowl and beat it with the egg. Mix in the mayonnaise, flour, and Dijon mustard until smooth. Add all the chicken tenderloins to the batter and turn them gently to coat evenly. Set aside to let the flavors meld.
- Toast Panko: Spread the panko breadcrumbs on a large baking sheet and drizzle with 1/4 cup of olive oil. Toss until the panko is evenly moistened. Bake in the preheated 425°F oven for about 5 minutes, stirring halfway through, until lightly golden. Watch carefully towards the end to prevent burning.
- Mix Breading: In a medium bowl, combine the toasted panko, fine cornmeal, and the remaining spice mixture. This will be used to crust the chicken tenders.
- Bread Chicken: Using tongs, pick up each battered chicken tenderloin, shake off excess batter by sliding your fingers along both sides, then dip it into the breading bowl. Use your hand to scoop the breading over the chicken, firmly pressing it in to ensure a thick, even coating. Flip and repeat on the other side. Place the breaded chicken tenders on the prepared baking rack. Repeat until all tenders are coated.
- To Bake: Bake the breaded tenders in the 425°F oven for 15 to 18 minutes. For extra crispiness, broil the tenders for a couple of minutes at the end. Ensure the thickest part of the chicken reaches 160°F internal temperature. Thicker tenders may require additional cooking time.
- To Air Fry: Preheat your air fryer to 425°F for 3 to 5 minutes and spray the cooking basket with cooking spray. Place the chicken tenders in a single layer in the basket, leaving space between pieces. Air fry for 7 to 9 minutes, flipping halfway through, until the internal temperature reaches 160°F. Air fryer times may vary depending on size; thicker tenders may need extra time.
- Serve: Let the cooked chicken tenders rest for 5 minutes until they reach an internal temperature of 165°F. Serve warm with your favorite dipping sauces such as ranch, honey mustard, or BBQ sauce for an irresistible treat.
Notes
- Watch the panko breadcrumbs closely during toasting to prevent burning.
- For gluten-free option, substitute panko with gluten-free breadcrumbs and use gluten-free flour.
- Letting the chicken rest after cooking ensures juicy, tender meat and safer eating temperature.
- Try serving with dipping sauces like ranch, honey mustard, BBQ, or spicy sriracha mayo.
- Air frying produces a crispy exterior without excess oil, while baking offers an easy hands-off method.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
