Baked chicken tenders don’t have to be soft and moist. You can gain that light and crisp texture that you find at your favorite restaurant, right in your own kitchen!
Baked Chicken Tenders -Crispy on the outside, moist on the inside
The secret to obtain that crunchy taste is the combination of Dijon mustard, Panko breadcrumbs and baking the tenders on a metal rack. No need to dredge your chicken in egg and flour, simply spread the mustard over your chicken and then add your bread crumbs. The added flavor of the Dijon mustard is outstanding – especially since I am not a mustard lover! It adds a slight tang and spice, all with minimal calories. Baking the tenders on the metal rack allows the air to circulate under the chicken, allowing for that crispy texture.
For additional flavors, combine your favorite seasonings to the bread crumbs to personalize your own baked chicken tenders for you and your family.
Spread Dijon mustard on both sides of the chicken
It is important to place the chicken on a wire rack to achieve that crispy flavor
Half way through the baking, turn tenders over to brown evenly
Serve tenders with your favorite dipping sauce!
Baked Chicken Tenders
INGREDIENTS:
1½ pounds boneless, skinless chicken breast – cut in strips
¼ cup dijon mustard
2 cloves garlic, minced
2 cups panko bread crumbs
1 teaspoon salt
½ teaspoon pepper
1 tablespoon olive oil
1 tablespoon paprika
INSTRUCTIONS:
Pre-heat oven to 475°F
1. Line a baking sheet with aluminum foil and place a metal cooling rack flat on top of the baking sheet. Spray cooling rack with non-stick spray and set aside.
2. In a small bowl, combine mustard and garlic. Using a small brush, spread the chicken strips with the garlic mustard.
3. In a shallow pan, combine bread crumbs, salt, pepper, olive oil and paprika. Working in batches, add mustard coated chicken to the panko mixture and press to evenly coat all sides.
4. Place panko covered chicken strips on metal rack lined baking sheet.
5. Bake for 12-15 minutes or until browned, turning once halfway through.
Serve immediately
Enjoy!
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Mary and Jim
Baked Chicken Tenders
Ingredients
- 1½ pounds boneless, skinless chicken breast - cut in strips
- ¼ cup dijon mustard
- 2 cloves garlic, minced
- 2 cups panko bread crumbs
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon paprika
Instructions
- Pre-heat oven to 475°F
- Line a baking sheet with aluminum foil and place a metal cooling rack flat on top of the baking sheet. Spray cooling rack with non-stick spray and set aside.
- In a small bowl, combine mustard and garlic. Using a small brush, spread the chicken strips with the garlic mustard.
- In a shallow pan, combine bread crumbs, salt, pepper, olive oil and paprika. Working in batches, add mustard coated chicken to the panko mixture and press to evenly coat all sides.
- Place panko covered chicken strips on metal rack lined baking sheet.
- Bake for 12-15 minutes or until browned, turning once halfway through.
- Serve immediately
Notes
Recipe courtesy of Old World Garden Farms
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g