Baked Chicken Tenders

Golden and crunchy chicken that's perfect for weeknight dinners.

5 from 1 vote

Course: Dinner

Cuisine: American

Prep Time: 15

Cook Time: 20

Servings:

Calories: 379kcal

Preheat the oven to 400F / 200C, prepare a large baking pan with parchment paper, and set aside.
In a shallow bowl, whisk the eggs, mayonnaise, water and mustard together.
In a separate bowl, combine breadcrumbs, flour, paprika, garlic powder, salt, pepper and onion powder.
Dip the chicken tenders into the egg mixture and then into the breadcrumb mixture, lightly pressing the breadcrumbs onto the chicken.
Place the tenders onto the prepared baking pan.
Spray the chicken with olive oil or vegetable oil spray if desired, then bake for 15 - 20 minutes or until cooked through according to a meat thermometer and the tops turn a light golden brown.

To cut chicken breast into tenders, slice the chicken ‘against the grain’ and cut it into strips of equal length and thickness for even cooking.
Lightly toast the panko in a dry skillet for an even crunchier coating.
Dry the chicken with paper towels before coating it in the wet batter.
Lightly press the chicken when coating with breadcrumbs to help the mixture adhere to the chicken.
Spray the chicken lightly with oil for a golden-brown crust. If you skip this step, the chicken will still be crunchy and flavorful.
Always check for doneness with a meat thermometer. Chicken should reach 165F/74C before removing it from the oven.
Storage - keep baked chicken tenders in an airtight container inside the fridge for 3 days.
There are 5 WW Blue Plan SmartPoints in one serving.