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.
Yield: 6 servings
- 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
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