Baked Panko Chicken
Get ready for your new favorite way to make chicken tenders with this tender juicy chicken recipe for Baked Panko Chicken.
Serving4 servings
Ingredients
- ¼ cup mayonnaise
- 1 Tablespoon Dijon Mustard
- 3 Large Chicken Breasts, (about 1.5 pounds),cut into tenders
- 1 cup Panko Bread crumbs
- ½ cup grated parmesan cheese
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 teaspoons dried oregano
Instructions
- In a shallow bowl whisk together the mayonnaise and Dijon mustard.
- Add the chicken and the mayonnaise mixture to a Ziploc bag. Seal the bag and massage the chicken through the plastic, coating it in the mayonnaise mixture.
- Place the chicken in the refrigerator for 30 minutes.
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- Remove the chicken from the refrigerator
- In a large, shallow bowl, mix together the Panko bread crumbs, grated parmesan cheese,sea salt, ground black pepper, smoked paprika, garlic powder, dried parsley, and dried oregano.
- Dip a piece of chicken into the Panko mixture, pressing it into the mixture before flipping it and doing the same on the other side. Repeat with the rest of the chicken.
- Place the breaded chicken pieces on the prepared baking sheet.
- Bake for 10 minutes. Remove from the oven and flip. Bake for an additional 10 minutes until golden brown and cooked through.
Notes
Chicken is done when the internal temperature is 165 degrees.
Nutrition
Calories: 349 kcal · Carbohydrates: 16 g · Protein: 42 g · Fat: 12 g · Saturated Fat: 4 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 3 g · Trans Fat: 0.03 g · Cholesterol: 122 mg · Sodium: 1846 mg · Potassium: 729 mg · Fiber: 2 g · Sugar: 2 g · Vitamin A: 437 IU · Vitamin C: 2 mg · Calcium: 170 mg · Iron: 2 mg