Preheat your oven to 375°F (190°C). On a sheet pan, lightly spray the panko breadcrumbs with oil to help them toast. This will give them that beautiful golden color.
Spread the panko breadcrumbs evenly on the sheet pan and toast them in the oven for 7 to 8 minutes. Make sure to keep an eye on them; you want them to be golden, not burnt!
While the breadcrumbs are toasting, it's time to prepare the egg mixture. In a bowl, combine the egg, mayonnaise, Dijon mustard, flour, smoked paprika, garlic powder, salt, and pepper. Whisk everything together until it's well combined.
Now, take your chicken tenders and dip them into the egg mixture, ensuring that they are well coated. This step is crucial for getting that crispy layer to stick.
Once coated, dredge the chicken tenders in the toasted panko breadcrumbs. Make sure to press the tenders into the breadcrumbs so that they stick well and form a nice crust.
Arrange the breaded chicken tenders on the sheet pan. If you have a rack, use it to elevate the tenders, allowing them to cook evenly on all sides.
Bake the tenders in the preheated oven at 400°F (200°C) for 15 to 17 minutes, depending on the size of your chicken. You want them to be cooked through and golden brown on the outside.
While the chicken is baking, mix together the remaining mayonnaise, Dijon mustard, and honey in a small bowl to create a delicious dipping sauce.
Once the chicken tenders are done baking, remove them from the oven and let them rest for a few minutes before serving. This helps keep them juicy!
Serve the Crispy Oven Baked Chicken Tenders with your favorite dipping sauce and enjoy!
