baked chicken tenders

Baked Chicken Tenders


  • 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


  1. Pre-heat oven to 475°F
  2. 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.
  3. In a small bowl, combine mustard and garlic. Using a small brush, spread the chicken strips with the garlic mustard.
  4. 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.
  5. Place panko covered chicken strips on metal rack lined baking sheet.
  6. Bake for 12-15 minutes or until browned, turning once halfway through.
  7. Serve immediately

Recipe Notes

Recipe courtesy of Old World Garden Farms