Ingredients:

  • 1.5 lb (700 g) boneless skinless chicken breasts or tenderloins (about 4 medium breasts or 12–16 tenders)
  • 1 tsp (5 g) kosher salt
  • 1/2 tsp (2 g) freshly ground black pepper
  • 1 tsp (5 g) garlic powder
  • 2 large eggs
  • 2 tbsp (30 ml) milk or buttermilk
  • 1 1/2 cups (150 g) panko breadcrumbs (preferably whole-wheat or plain)
  • 1/2 cup (50 g) finely grated Parmesan cheese
  • 1 tsp (2 g) smoked or sweet paprika
  • 1/2 tsp (2 g) dried oregano or Italian seasoning
  • 1–2 tbsp (15–30 ml) olive oil or melted butter (to toss with panko for browning)
  • Optional: 1/4 cup (25 g) finely shredded mild cheddar (for extra cheesiness)
  • For the Honey-Mustard Dip (optional): 1/3 cup (80 g) plain Greek yogurt or mayonnaise
  • 2 tbsp (30 g) honey
  • 1 tbsp (15 g) Dijon or yellow mustard
  • Pinch of salt and pepper
  • Finishing (optional): Lemon wedges, chopped parsley for garnish

Instructions:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment and place a wire rack on top.
  2. Trim excess fat from chicken; if breasts are thick, halve horizontally or pound to an even thickness about 1/2 inch (12 mm).
  3. Season chicken lightly with kosher salt, freshly ground black pepper, and garlic powder.
  4. Whisk eggs and milk or buttermilk in a shallow bowl to make the egg wash.
  5. In another shallow bowl, combine panko, grated Parmesan, paprika, and oregano. Toss with olive oil or melted butter until crumbly and slightly moist; stir in shredded cheddar if using.
  6. Dip each piece of seasoned chicken into the egg wash, letting excess drip off, then press into the panko mixture to coat thoroughly. Place coated tenders on the wire rack. For a firmer crust, chill 10–15 minutes before baking.
  7. Bake on the rack for 12–18 minutes, turning once halfway if desired, until coating is golden and internal temperature reaches 165°F (74°C). Key cues: coating is golden brown and crisp, juices run clear, thermometer reads 165°F in the thickest part.
  8. While chicken bakes, whisk together honey-mustard dip ingredients (Greek yogurt or mayonnaise, honey, Dijon or yellow mustard, pinch of salt and pepper).
  9. Serve tenders hot with the honey-mustard dip, lemon wedges, chopped parsley, and preferred sides.