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Preheat the oven to 425 degrees Fahrenheit.
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The first step is to prep the chicken tenders. Trim the fat and remove the tendon. Then season the chicken with salt and pepper.
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Next setup the dredging stations. First add 1 cup of flour to a shallow dish. Then season the flour with 1 tsp of salt and 1/2 tsp of pepper. Then add three eggs, 1 tbs dijon mustard, 1 tsp of garlic powder, 1 tsp salt, 1/2 tsp pepper and 1/4 tsp cayenne pepper to another shallow dish or bowl. Whisk together.
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Finally add 1 cup of panko bread crumbs and 2 tsp of paprika to a third shallow dish.
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To bread the tenders, place the tenders into the flour and coat. Shake the tenders to remove excess flour and then dip them into the egg mixture.
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Finally place the egg drenched tenders into the panko bread crumbs.
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Place the tenders on a greased rack that is placed over a baking sheet.
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Once all of the tenders are breaded spray them lightly with vegetable spray. Make sure to spray both sides.
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Place the tray into the preheated 425 degree oven for 15-17 minutes or until the chicken is fully cooked and the breading is nicely browned.
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Remove and serve.