Like a lot of my recipes, I found this one online and have used it many times.
TRULY CRISPY OVEN BAKED CHICKEN TENDERS
BREADCRUMBS
1 1/2 cups panko breadcrumbs
Oil spray
BATTER
1 egg
1 tbsp mayonnaise
1 1/2 tbsp dijon mustard (or other mustard)
2 tbsp flour
1/2 tsp salt
Black pepper
CHICKEN
1 lb chicken tenderloins (or breast cut into 2/3" / 1.5cm thick slices, lengthwise)
Oil spray
Directions:
Preheat oven to 390 degrees F.
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 light golden. Transfer to 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
Pick up chicken with tongs and place it into the panko bowl.
Sprinkle surface with breadcrumbs, then press down to adhere. Transfer onto baking tray. 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 and sprinkle with fresh parsley, if desired.
Recipe Notes:
HONEY MUSTARD SAUCE: 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, garlic powder, 1/8 tsp salt & black pepper (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).
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