Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) thick strips
  • 1 large egg, beaten
  • 1 tablespoon milk
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1 cup (120g) panko breadcrumbs
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (30g) all-purpose flour (plain flour)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional, for a little kick)
  • 2 tablespoons olive oil

Instructions:

  1. Cut chicken breasts into strips and pat dry with paper towels. Season with salt and pepper.
  2. In a shallow dish, whisk together the egg, milk, and Dijon mustard.
  3. In another shallow dish, combine the panko breadcrumbs, Parmesan cheese, flour, garlic powder, paprika, onion powder, and cayenne pepper (if using). Drizzle with olive oil and mix well to ensure even distribution.
  4. Dip each chicken strip into the egg wash, then dredge in the breadcrumb mixture, pressing to ensure good coverage.
  5. Place the breaded chicken tenders on a baking sheet lined with parchment paper, ensuring they are not overcrowded.
  6. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
  7. Let the baked chicken tenders rest for a few minutes before serving.