Ingredients:

  • 1 lb chicken tenderloins
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp Dijon mustard
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil

Instructions:

  1. Preheat your oven to 425°F (218°C). Line your baking sheet with parchment paper and place the wire rack on top. Lightly grease the rack with olive oil to prevent sticking.
  2. Pat the chicken tenders dry with paper towels. If tendons are still present, hold the thick end and push the tendon out with a fork.
  3. Toss tenders in the flour mixed with salt and pepper until lightly coated, then shake off any excess.
  4. Dip the floured chicken into the beaten egg and Dijon mustard mixture, ensuring every nook is covered.
  5. Press the chicken firmly into the mixture of Panko, Parmesan, garlic powder, and paprika until a thick, even layer of crumbs is adhered to the meat.
  6. Place tenders on the wire rack, leaving at least an inch of space between each piece for air circulation.
  7. Bake for 12–15 minutes until the crust is mahogany-colored and the chicken is cooked through.