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Cornmeal Crusted Baked Chicken Tenders

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Author: Lorie Yarro


  • 1 lb chicken tenderloins
  • 3/4 c panko gluten free will work as well
  • 3 T cornmeal
  • 1 1/2 T mayonnaise
  • 1 T dijon mustard
  • 1 egg
  • 1/2 tsp garlic powder
  • sea salt


  • Preheat oven to 400°F.
  • In a small bowl, combine panko, cornmeal, garlic powder and a dash of sea salt. Stir to combine well.
  • In another bowl, whisk together egg, mustard and mayo.
  • Dip each chicken tender into the egg bowl to coat and then roll in panko cornmeal combination to cover completely.
  • Line on a parchment lined baking sheet or lightly oiled sheet and repeat with the rest of the tenders.
  • Bake for about 15-17 minutes or until cooked through and to desired crispiness.
  • Freeze leftovers or refrigerate.


You can also toast the panko for a few minutes to make them even crispier before combining them with the cornmeal.