Okay, don't get me wrong, we all love the taste and crunch that results from the classic 3 basin breading technique. You have a bowl of seasoned flour, a bowl of beaten eggs, and a bowl of seasoned breadcrumbs or other crunchy bits (remember, I really like to use the bits left at the bottom of a chip bag). Then you have the wet hand and dry hand method, which my mother taught me and was a master of. Alas for me, I inevitably end up forgetting in the moment which is which OR my brain pushes me towards "ultimate efficiency" and I give up on keeping them separate to save time. Not to mention that's 3 bowls of raw chicken juice covered stuff that needs to be emptied and cleaned. I have discovered a new method!
This may be known by all other humans, but it was not known by me and it has changed my tender game. I LOVE a crunchy tender but I have avoided making them because it felt like too much work. Catch me making chicken tendies every week now. They are truly simple and quick, not much planning needed and as always are a crowd-pleaser. Less messy hands and a few less dishes, something everyone could use more of in life.
Baked Chicken Tendies
- 1 package of Maple Wind Farm chicken tenders
- Oil spray
- 1 1/2 cups panko (or other) breadcrumbs, toasted is better not but required
- 1 Maple Wind Farm egg
- 1 tbsp mayo
- 1 1/2 tbsp Dijon mustard
- 2 tbsp flour
- 1/2 tsp salt and pepper
- Set your oven to 390°. Get a baking sheet and either line it with parchment paper (for easier cleanup), place a wire rack in the baking sheet (for crispier tenders) or just spray with a bit of oil.
- Prep the tenders, feel free to remove the tendon from them at this time if that's your thing. Pat them dry so the coating sticks a bit better. Put your breadcrumbs in a dish and set aside.
- In a bowl mix together the egg, mayo, dijon, flour, salt and pepper. Drop your tenders into the bowl and toss around until fully coated.
- Remove one tender from the bowl at a time, ensuring it is well coated with the wet mix and drop into your breadcrumb dish. Coat with crumbs and place on your baking sheet.
- Bake at 390°. If you are using parchment paper or just oil, bake for 10 minutes and then flip the tenders and bake for an additional 5-7 minutes. Check to ensure they are cooked all the way through. If you are using a wire rack, you can leave them in without flipping for 15-17 minutes.
- Have fun, mix it up with the spices, measure with your heart and fuel your body!
