Crispy Baked Chicken Tenderloins with Mustard Mayo Batter
Crispy Baked Chicken Tenderloins with a mustard mayo batter—crunchy, flavorful, and healthier than fried chicken!
Ingredients
Scale
- Breadcrumbs:
- 1 1/2 cupspanko breadcrumbs
- Cooking spray
- Batter:
- 1egg
- 1 tbspmayonnaise
- 1 1/2 tbspDijon mustard (or your preferred mustard)
- 2 tbspflour
- 1/2 tspsalt
- Black pepper to taste
- Chicken:
- 1lb chicken tenderloins (or chicken breast cut into 2/3-inch thick strips)
- Cooking spray
Instructions
- Preheat your oven to 390°F (or 180°C for fan-forced ovens).
- Toast the panko breadcrumbs by spreading them out on a baking sheet. Lightly spray with cooking oil and bake for 3-5 minutes, or until golden brown. Transfer to a bowl and set aside.
- Place a cooling rack on another baking sheet for even cooking.
- Prepare the batter by whisking together the egg, mayonnaise, Dijon mustard, flour, salt, and black pepper in a bowl. Add the chicken to the batter and toss to coat well.
- For the crumb coating, use tongs to transfer each piece of batter-coated chicken into the toasted panko breadcrumbs. Press gently to ensure the breadcrumbs stick. Place the chicken on the prepared baking rack.
- Lightly spray the crumbed chicken with cooking oil, and sprinkle with a pinch of salt if desired.
- Bake for 15 minutes, or up to 20 minutes for larger pieces, until the chicken is fully cooked and golden brown. Avoid overbaking to prevent drying out the chicken.
- Serve immediately with your choice of dipping sauce (like honey mustard) and garnish with fresh parsley if desired.
- Details: This simple, crispy baked chicken recipe delivers juicy, flavorful chicken tenderloins with a golden, crunchy exterior. The combination of a mustard-mayo batter and toasted panko breadcrumbs ensures the perfect balance of flavors.