Crispy, savory and simple: What's not to like about panko chicken tenders? Here's a step-by-step guide to making them from scratch.
Ingredients
3/4 cup panko bread crumbs
2 large eggs
1 tablespoon prepared mustard
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound chicken tenderloins
Directions
In a small skillet, heat panko over medium heat. Stir consistently, until crumbs are toasted, about 3 minutes. Remove from pan, cool completely.
Preheat oven to 400°. In a shallow bowl, whisk eggs and mustard. In another shallow bowl, toss toasted panko with seasonings. Dip chicken in egg mixture, then coat with crumb mixture.
Place on a baking sheet coated with cooking spray. Bake until coating is golden brown and chicken is no longer pink, 10-13 minutes.
