Growing up, chicken tenderloins were always my backup plan when I couldn’t figure out what to make for dinner. I’d usually just throw them in a pan and hope for the best, which often led to dry, chewy results that needed extra sauce to be edible. It wasn’t until my neighbor showed me her baking method that I realized I’d been doing it wrong all along. Turns out, the oven is actually the best friend of chicken tenderloins – it keeps them juicy on the inside while giving them a nice golden outside. No more sawdust-dry chicken at my dinner table!
Possible Ingredient Alternatives
Japanese-style breadcrumbs (panko) can be replaced with regular breadcrumbs, crushed cornflakes, or almond meal for a gluten-free option. These alternatives provide similar crunch and coating properties. Adjust the quantity slightly if using cornflakes or almond meal to achieve the desired coverage.
Mayo can be substituted with Greek yogurt or mashed avocado for a healthier alternative. These options maintain moisture and binding properties while adding different flavor notes. Use the same amount as called for in the recipe.
All-purpose flour can be swapped with cornstarch, rice flour, or chickpea flour for gluten-free options. These alternatives work well for dredging and help achieve a crispy exterior. Use a 1:1 ratio when substituting, but be prepared to adjust if needed for optimal coating consistency.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1100-1300
- Protein: 90-100 g
- Fat: 40-50 g
- Carbohydrates: 80-90 g
Ingredients
- 1 1/2 cups japanese-style breadcrumbs (panko)
- Spray oil
- 1 egg
- 1 tablespoon mayo
- 1 1/2 tablespoons dijon mustard (or your choice of mustard)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- Ground black pepper
- 500g (or 1 lb) chicken tenders (or breast sliced lengthwise into 1.5cm thick pieces)
- Spray oil
Step 1: Prepare and Toast the Panko
Preheat your oven to 200°C (390°F).
Spread panko breadcrumbs evenly on a baking tray and spray them gently with oil.
Be sure to spray vertically to prevent the panko from blowing off the tray.
Bake the panko for 3 to 5 minutes until it turns a light golden color.
Once toasted, transfer the panko to a bowl for later use.
Step 2: Set Up Baking Station
Place a rack on a separate baking tray if possible, as this allows the chicken to bake more evenly.
However, using a rack is not critical if unavailable.
Step 3: Prepare the Batter and Coat the Chicken
In a bowl, combine the batter ingredients and whisk them together with a fork until fully mixed.
Add your chicken pieces to the batter, ensuring each piece is well coated.
Step 4: Dredge Chicken in Panko
Using tongs, pick up each piece of battered chicken and place it into the bowl of toasted panko.
Sprinkle additional breadcrumbs over the surface of the chicken and press down to ensure the breading adheres well.
Transfer each coated chicken piece to the baking tray.
Repeat this process with the remaining chicken pieces and enjoy the clean fingers from using tongs.
Step 5: Bake the Chicken
Once all chicken pieces are breaded and on the tray, lightly spray them with oil and sprinkle a touch of salt if desired.
Bake the chicken in the preheated oven for about 15 minutes if the pieces are medium-sized or up to 20 minutes if they are larger.
Take care not to overbake, as this will dry out the chicken.
Step 6: Serve and Enjoy
Remove the baked chicken from the oven and serve immediately.
Pair with a sauce of your choice, such as honey mustard, and sprinkle with fresh parsley for garnish if desired.
Enjoy your crispy baked chicken!
