- 34
- 30 mins
- 50 mins
Ingredients
- Nonstick cooking spray
- 3 pounds chicken tenders or skinless, boneless chicken breasts, cut into ½-in.-thick strips
- Kosher salt
- Freshly ground black pepper
- 1 cup all-purpose flour
- 1½ teaspoons paprika
- 1 teaspoon ground mustard
- ½ teaspoon garlic powder
- 4 large eggs
- ¼ cup whole milk
- 5 tablespoons unsalted butter, divided
- 4 cups Panko breadcrumbs, divided
- ½ cup mayonnaise
- ¼ cup Dijon mustard
- 3 tablespoons honey
Preparation
Step 1
Preheat oven to 450°F. Line a rimmed baking sheet with foil and lightly coat with cooking spray. Season chicken with salt and pepper.
Whisk flour, paprika, ground mustard, garlic powder, 1 teaspoon salt, and ¼ teaspoon pepper in a large bowl. Beat eggs and milk in another large bowl.
Melt half of the butter in a large skillet over medium. Add 2 cups Panko and cook, stirring constantly, until golden, 1 to 2 minutes. Transfer to a shallow baking dish. Repeat with remaining butter and Panko; transfer to baking dish. Stir in 1 teaspoon salt and several grinds of pepper.
Working in batches, dredge tenders in flour mixture, shaking off excess. Dip in egg wash, letting excess drip off, and coat with Panko, pressing to adhere. Bake or freeze.
To bake one batch: Place 12 tenders on prepared baking sheet. Bake until golden on undersides, 6 to 8 minutes. Spray tenders with cooking spray, flip, and cook until golden and crisp all over, 6 to 8 minutes more. Stir together mayonnaise, Dijon, and honey. Serve with tenders.
To Freeze: Arrange uncooked tenders in a shallow baking dish with parchment paper between layers. Freeze until solid, about 2 hours. Transfer to resealable freezer bags and freeze for up to 1 month.Preheat oven to 450°F. Line a rimmed baking sheet with foil and lightly coat with cooking spray. Season chicken with salt and pepper.
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