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 Time15 minutesminutes
Cook Time40 minutesminutes
Total Time55 minutesminutes
Yield 6servings
5 from 1 vote
Ingredients
2lbsboneless, skinless chicken tenderloins
2largeeggs
1/4cupmilk
1 1/2cupspanko breadcrumbs
1tspground paprika
1/2tspgarlic powder
2tspItalian seasoning
1/4cupolive oil
1cupall-purpose flour
Honey Mustard Glaze
1/4cupmayonnaise
2Tbsphoney
1Tbspyellow mustard
1TbspDijon mustard
Instructions
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.