You will need:
1 lb. chicken breast tenders (see notes)
2 eggs
2 TBSP mayonnaise
1 1/2 C Panko breadcrumbs
Directions
Step 1: Toss chicken tenders in a small amount of olive oil and approximately 2 TBPS Sweet Savory Citrus or to taste. Set aside. Preheat oven to 400 degrees. Prepare a baking dish: Place a wire rack on a baking sheet or use a broiler pan, and grease with non-stick spray.
Step 2: Prepare a dredging station: Beat the eggs and mayo in a shallow container. In another container mix together Panko and another 1 TBSP of seasoning mix.
Step 3: Dredge the tenders: Using tongs, place one tender in the egg mixture and flip to coat evenly. Transfer to the Panko container, flip, and coat evenly. Place on the greased baking dish. Repeat with all chicken tenders. Lightly spray the tenders with cooking spray for a crisply coating.
Step 4: Bake: Place baking dish in the oven on the middle rack and bake 15 minutes for medium sized tenders, and up to 20 minutes for large tenders. Avoid over-baking. The tenders should register 165 degrees on an instant read thermometer. Serve hot with your favorite dipping sauce and Easy Air Fryer Roasted Potatoes.
Notes: You can use pre-cut chicken breast tenderloins or make your own by slicing a boneless, skinless chicken breast lengthwise into medium-sized strips.
Plain, regular breadcrumbs can be substituted for Panko in this recipe, but they won't be quite as crispy. If you prefer to cook these tenders in an air fryer, place in a single layer in the greased basket and cook at 400 degrees for 10 - 12 minutes, flipping halfway through.
Recipe Credit: This recipe was created by one of our online fans, Aimee MacArthur from Montana. Aimee is a home cook and part-time private chef who loves good food made using quality ingredients, especially seasonings, herbs, oils, and vinegars. She is also a home "sourdough scientist," working on perfecting the craft.