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+ servings

Oven "Fried" Chicken

Quick and easy baked chicken tenderloins breaded in a panko breadcrumb mixture for a crunchy texture and paired with a sweet honey mustard glaze dipping sauce.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings
Oven "Fried" Chicken
5 from 1 vote


  • 2 lbs boneless, skinless chicken tenderloins
  • 2 large eggs
  • 1/4 cup milk
  • 1 1/2 cups panko breadcrumbs
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 2 tsp Italian seasoning
  • 1/4 cup olive oil
  • 1 cup all-purpose flour

Honey Mustard Glaze

  • 1/4 cup mayonnaise
  • 2 Tbsp honey
  • 1 Tbsp yellow mustard
  • 1 Tbsp Dijon mustard


  • Preheat oven to 400° F and prepare a baking sheet by lining with parchment paper or spraying with non-stick spray.
  • Season chicken on both sides with salt and pepper to taste.
  • In large bowl, whisk together eggs and milk. In separate bowl, combine panko breadcrumbs, paprika, garlic powder, Italian seasoning, and olive oil. Add flour to third separate bowl.
  • Working one at a time, dredge chicken in flour, then dip in egg mixture, then dredge and press to coat panko mixture.
  • Place chicken onto prepared baking sheet and bake for 35-45 minutes, or until crust is golden brown and chicken is cooked through.
  • While chicken is cooking, whisk together mayonnaise, honey, and both mustard's in small bowl. Drizzle on warm chicken and serve immediately.
Recipe by Jennifer Meyering