Baked Breaded Chicken Tenders
Simple and crispy Baked Breaded Chicken Tenders are made with cornmeal and panko, and can be made gluten free and in under 30 minutes!
- 1 lb chicken tenderloins
- 1 c panko gluten free will work as well
- ½ c cornmeal
- 2 T mayonnaise
- 1 T dijon mustard
- 1 egg
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- ½ sea salt
Preheat oven to 400°F.
In a small bowl, combine panko, cornmeal, garlic powder, pepper and a 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.
- These will be crisp, but not necessarily extra brown and crispy. For extra crispy and brown baked chicken tenders, toast the breadcrumbs prior to coating the chicken tenders. Place in the oven and toast for 3-5 minutes. Chicken tenders cook up quickly so this is key if you want them really golden brown.
- To reheat, bake in oven preheated to 375°F for about 10-12 minutes.
Calories: 332kcal | Carbohydrates: 26g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 116mg | Sodium: 344mg | Potassium: 528mg | Fiber: 3g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg