Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) thick strips
  • 1 large egg
  • 1 tablespoon (15ml) milk or buttermilk
  • 1 teaspoon (5ml) Dijon mustard
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 cup (120g) panko breadcrumbs
  • 1/2 cup (60g) grated Parmesan cheese
  • 1/4 cup (30g) all-purpose flour
  • 1 teaspoon (5ml) garlic powder
  • 1/2 teaspoon (2.5ml) onion powder
  • 1/4 teaspoon (1.25ml) paprika
  • 2 tablespoons (30ml) olive oil

Instructions:

  1. Cut chicken breasts into strips.
  2. Whisk together egg, milk (or buttermilk), Dijon mustard, salt, and pepper in a large bowl.
  3. In a shallow dish, combine panko breadcrumbs, Parmesan cheese, flour, garlic powder, onion powder, and paprika. Drizzle with olive oil and toss to combine.
  4. Dip each chicken strip into the egg wash, then dredge in the breadcrumb mixture, pressing to adhere.
  5. Place coated chicken tenders on a baking sheet lined with parchment paper or a silicone baking mat, ensuring they aren't overcrowded.
  6. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown and the internal temperature reaches 165°F (74°C). Flip tenders halfway through baking for even browning.
  7. Let the tenders rest for a couple of minutes before serving.