Preheat oven to 400°F.
Mix the first 5 ingredients together and set aside.
Note: You will be dipping the chicken in this, so make sure to use something with edges. I prefer a casserole dish.
Place the mayo on a large plate and set aside.
Slice the chicken breast into strips.
Step 1
Roll the chicken in the mayo.
Step 2
Dip the chicken in the panko mix. Make sure to push the panko in so there is no holes.
Step 3
Place in ceramic or glass baking dish. (Not greased)
Bake until the chicken tenders reach an internal temperature of 165°F, about 15 minutes.
Tip: Remove chicken at 160°F, tent with foil and allow the temperature to hold stagnate for 5 minutes. By doing this you can achieve the same bacterial reduction as 165°F without over cooking your protiens.
Ingredients
Directions
Preheat oven to 400°F.
Mix the first 5 ingredients together and set aside.
Note: You will be dipping the chicken in this, so make sure to use something with edges. I prefer a casserole dish.
Place the mayo on a large plate and set aside.
Slice the chicken breast into strips.
Step 1
Roll the chicken in the mayo.
Step 2
Dip the chicken in the panko mix. Make sure to push the panko in so there is no holes.
Step 3
Place in ceramic or glass baking dish. (Not greased)
Bake until the chicken tenders reach an internal temperature of 165°F, about 15 minutes.
Tip: Remove chicken at 160°F, tent with foil and allow the temperature to hold stagnate for 5 minutes. By doing this you can achieve the same bacterial reduction as 165°F without over cooking your protiens.