Crunchy oven-baked chicken tenders with a two-ingredient Golden Heat dipping sauce. Family dinner sorted.
Serves: 4 | Prep: 15 min | Cook: 18 min
Ingredients
- 600 g chicken tenderloins
- ½ cup plain flour
- 2 eggs, beaten
- 1½ cups panko breadcrumbs
- ½ cup grated parmesan
- 1 tsp garlic powder
- ½ tsp salt
- Olive oil spray
- ⅓ cup The Flavorsmith Golden Heat Hot Honey Mustard
- ⅓ cup mayonnaise
Method
- Heat the oven to 220°C. Set a wire rack over a lined tray.
- Mix the panko, parmesan, garlic powder and salt.
- Coat each tender in flour, then egg, then the panko mix, pressing to stick.
- Lay on the rack and spray with oil. Bake 16–18 minutes, until golden and cooked through (75°C inside).
- Mix the Golden Heat and mayonnaise for the dip. Serve with the hot tenders.
Chef's tip: Baking on a rack lets air under the tenders so the bottoms stay crunchy too.