Ingredients:

  • 1.5 lb chicken tenderloins
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 large eggs
  • 1 tbsp Dijon mustard
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Olive oil spray

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or place a wire cooling rack over the pan for maximum airflow.
  2. Pat the chicken tenderloins dry with paper towels to ensure the binder adheres properly.
  3. Set up a dredging station: in one bowl, beat the eggs and Dijon mustard; in a second bowl, combine Panko breadcrumbs, grated Parmesan, garlic powder, and paprika.
  4. Dip each tenderloin into the egg mixture, allowing excess to drip off, then press firmly into the breadcrumb mixture until fully coated.
  5. Place the coated tenders on the prepared pan, ensuring they do not touch to avoid steaming.
  6. Lightly mist the tops of the tenders with olive oil spray.
  7. Bake for 15-20 minutes until the internal temperature reaches 165°F (74°C) and the exterior is golden-brown.