Ingredients:

  • 1.5 lbs chicken tenderloins
  • 1 cup Panko breadcrumbs
  • 1/2 cup finely grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 large eggs
  • 1 tbsp Dijon mustard
  • 1 tbsp olive oil

Instructions:

  1. Pat the chicken tenderloins completely dry with paper towels and season lightly with a pinch of salt and pepper. Note: Dry meat ensures the egg actually sticks
  2. Set up your dredging station. Bowl 1: Whisk together beaten eggs, Dijon mustard, and olive oil. Bowl 2: Mix Panko breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and black pepper.
  3. Dip each chicken tender into the egg mixture. Let the excess drip off for a second so you don't get doughy spots.
  4. Press the tender firmly into the Panko mixture. Really push the crumbs into the meat until it's fully coated.
  5. Place the breaded tenders on a wire cooling rack set over a large baking sheet. Note: Leave space between them for airflow
  6. Preheat your oven to 400°F (200°C).
  7. Bake for 15-20 minutes. Wait until you see the edges turning a deep golden brown and the crumbs look toasted.
  8. Check the internal temperature. Remove them from the oven as soon as they hit 165°F (74°C).
  9. Let them rest on the rack for 3-5 minutes. Note: This lets the juices redistribute so the meat stays velvety