These crunchy baked bird tenders are life converting! The mystery to sincerely golden, actually crunchy baked breaded chook is to toast the breadcrumbs in the oven first. Bonus: No grimy fingers with my brief crumbing approach!
1 1/2 cups panko breadcrumbs (Note 1)
1 tbsp mayonnaise
1 1/2 tbsp dijon mustard (or other mustard)
2 tbsp flour
1/2 tsp salt
500 g/1 lb chicken tenderloins (or breast cut into 2/3″ / 1.5cm thick slices, lengthwise)
Preheat oven to 200C/390F.
Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until lightly golden. Transfer to a bowl.
Place a rack on a baking tray (not critical but bakes more evenly).
Place the Batter ingredients in a bowl and whisk with a fork until combined.
Add the chicken into the Batter and toss to coat.
CRUMBING (SEE VIDEO & PHOTO IN POST)
Pick up the chicken with tongs and place it into the panko bowl.
Sprinkle surface with breadcrumbs, then press down to adhere. Transfer onto a baking tray. Marvel at clean fingers, repeat with remaining chicken.
Spray lightly with oil, sprinkle with a touch of salt (optional). Bake 15 minutes (medium) or up to 20 minutes if gigantic. Any longer = dried out chicken.
Remove from oven and serve immediately, with Sauce of choice (Honey Mustard pictured, see Note 2) and sprinkled with fresh parsley, if desired.
- Panko is Japanese breadcrumbs that are larger than standard breadcrumbs. Nowadays they are available in all major supermarkets, usually in the Asian section, and cost just a fraction more than ordinary breadcrumbs.
It is well worth using because the breadcrumb pieces are bigger so they create a far better “crunch” than standard breadcrumbs.
- HONEY MUSTARD SAUCE (pictured): Mix together 1/3 cup mayonnaise, 2 tbsp dijon mustard, 2 tbsp honey, 1 – 2 tsp lemon juice, salt, and pepper.
RANCH SAUCE: Mix together 1/4 cup each mayonnaise (preferably whole egg) and sour cream, 2 tbsp milk, 1 tsp lemon juice or white vinegar, 1/4 tsp each dried parsley or dill, dried dill, dried fresh chives (Note a), garlic powder, 1/8 tsp salt & black pepper a) All the herbs can be substituted with fresh herbs, finely chopped. Double the quantity – i.e. use 1/2 tsp.
Don’t worry if you don’t have all the herbs. If you have at least 1, it will still taste similar to what it should taste like, just use more of the herbs you have (3/4 tsp dried herbs in total).
- MAKE AHEAD: The best way is to toast breadcrumbs, then put the chicken in batter, leave up to 2 days. Then crumb the chicken just before baking. It is ok crumbed up to 24 hours beforehand, store in the fridge. Freezing raw doesn’t work.
Reheating: The best way is to blast in the oven for literally 3 – 5 minutes at 200C/390F until it is just warmed through inside.
- Nutrition per serving, assuming this serves 3. Dip not included.