Ingredients
Chicken and Seasoning
- 1 lb. boneless skinless chicken breast or tenderloins
- Salt and pepper, to taste
Batter
- 1 egg, whisked
- 2 tablespoons sour cream
- 2 tablespoons flour
- 1 teaspoon Dijon mustard
- 1 teaspoon hot sauce
- 1 teaspoon honey
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Breadcrumb Coating
- 1 ½ cups panko breadcrumbs
- 3 tablespoons butter, melted
- ¼ cup Parmesan cheese, grated
Instructions
- Preheat the oven: Set your oven to 400° F (204° C) to prepare for baking the chicken tenders.
- Prepare the chicken: Slice each chicken breast lengthwise into 3-4 strips approximately 1 ¼ inches wide. Cover with plastic wrap and gently pound with a meat tenderizer until the strips are just under ½-inch thick. Pat dry with paper towels and season both sides with salt and pepper to taste.
- Make and apply the batter: In a large bowl, mix together the egg, sour cream, flour, Dijon mustard, hot sauce, honey, salt, garlic powder, and paprika. Add the chicken strips to this mixture and toss well to coat evenly. Let the chicken marinate at room temperature while you prepare the breadcrumb coating, or cover and refrigerate for up to 4 hours.
- Prepare the breadcrumb topping: In a medium bowl, combine the panko breadcrumbs and melted butter. Spread this mixture evenly on a large, light-colored baking sheet and bake for about 6 minutes until lightly golden. Remove from oven and transfer the toasted crumbs back to the bowl. Stir in the grated Parmesan cheese and toss to incorporate evenly.
- Coat the chicken with breadcrumbs: Using kitchen tongs, transfer each battered chicken strip into the breadcrumb mixture. Use a spoon to press the crumbs generously onto both sides of each piece. Place the coated strips on wire cooling racks set over the same baking sheet, spacing them apart to ensure crispiness.
- Bake the chicken tenders: Bake the chicken strips in the preheated oven for 18-20 minutes, or until they are golden brown and cooked through. Serve immediately with your favorite dipping sauce, such as honey mustard.
Notes
- For extra crispy tenders, use wire racks on your baking sheet to allow heat circulation around the chicken.
- You can prepare the chicken in the batter up to 4 hours ahead and refrigerate before breading and baking.
- Feel free to customize spices in the batter to suit your taste preferences.
- Serve these tenders with honey mustard, ranch, or barbecue sauce for a delicious accompaniment.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
