Ingredients:

  • 1.5 lbs chicken tenderloins
  • 1/2 tsp fine sea salt
  • 1/4 tsp cracked black pepper
  • 2 cups panko breadcrumbs
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 large eggs
  • 1 tbsp Dijon mustard
  • 2 tbsp all-purpose flour

Instructions:

  1. Toss the 2 cups panko with 2 tbsp olive oil on your baking sheet. Bake at 400°F (200°C) for 3-5 minutes until pale golden and smelling nutty.
  2. Season the chicken. Pat the 1.5 lbs chicken tenderloins dry with paper towels. Sprinkle evenly with the 1/2 tsp salt and 1/4 tsp pepper.
  3. Prep the flour. Place the 2 tbsp all purpose flour in a shallow bowl.
  4. Create the binder. In a second bowl, whisk the 2 eggs with 1 tbsp Dijon mustard until no streaks of egg white remain.
  5. Mix the coating. In a third bowl, combine the toasted panko, 1 tsp smoked paprika, 1 tsp garlic powder, and 1/2 tsp onion powder.
  6. The first coat. Dredge a piece of chicken in the flour, shaking off the excess until only a thin veil remains.
  7. The egg bath. Dip the floured chicken into the egg mixture, ensuring it's completely submerged.
  8. The final crunch. Press the chicken firmly into the panko mixture. Use your dry hand to heap crumbs on top and press down until the coating is thick and even.
  9. Arrange for air. Place the chicken on the wire rack set over the baking sheet. Leave at least an inch of space between each tender.
  10. Bake to perfection. Slide into the oven at 400°F (200°C) for 12-15 minutes until the internal temperature hits 165°F and the crust is dark gold.