Cornmeal Crusted Baked Chicken Tenders
gluten free will work as well
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.