Ingredients
Breadcrumb:
panko breadcrumbs
oil spray
Batter:
1 egg
2 tbsp mayonnaise
1 tsp dijon mustard (or other mustard)
2 tbsp flour
1/2 tsp salt
1/4 tsp black pepper
Chicken:
1 lb chicken tenderloins (or chicken breast cut into slices)
oil spray
Instructions
- Preheat oven to 200°C/390°F (180°C fan-forced).
- Spread panko on a tray, spray with oil, and bake 3–5 minutes until golden. Transfer to a bowl.
- Place a rack on a baking tray (optional, for even baking).
- Whisk egg, mayonnaise, mustard, flour, salt, and pepper into a smooth batter.
- Toss chicken in the batter until fully coated.
- Use tongs to transfer chicken to panko. Press crumbs gently for even coverage. Place on tray.
- Spray lightly with oil and sprinkle with extra salt if desired.
- Bake 15–20 minutes, depending on size, until golden and cooked through (165°F/74°C).
- Serve immediately with dipping sauces like Honey Mustard or Ranch.
Notes
- Add cayenne or hot sauce for spicy tenders.
- Mix Parmesan into panko for extra flavor.
- Use gluten-free panko and flour if needed.
- Add oregano, thyme, or rosemary to panko for herby crust.
- Air fry at 200°C/390°F for 10–12 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Appetizer
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 1g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg
