BAKED CHICKEN MAYONNAISE PANKO RECIPES
OVEN BAKED CHICKEN TENDERS WITH PANKO – THE KITCHEN COMMUNITY
A healthier version of a fast-food classic!
Provided by Cassie Marshall
Categories Main Course
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment paper and set your oven to 375°F to preheat.
- If you’re using fresh chicken breasts, cut them into strips. They should be about an inch wide.
- Season the chicken strips with salt and pepper to taste.
- In one bowl, prepare your breadcrumb mix. You’ll need to add the panko crumbs, the onion, and the garlic powder. Give it a good mix and set aside.
- In a separate bowl, pour your mayo ready for coating. If you want to add a bit of spice to your tenders, add a few drops of sriracha, tabasco, or chipotle sauce. Make sure to mix well.
- Dunk your chicken strips into the mayonnaise making sure to coat them completely.
- Transfer the strip to the breadcrumb bowl and coat in the breadcrumb mixture.
- Place your strips onto the baking sheet. Make sure to leave a gap between each tender.
- Cook your tenders for 15 minutes.
- After 15 minutes, turn your tenders and cook for another 15 minutes.
- Your tenders should look golden brown after 30 minutes. Remove from the oven and serve.
- Try your tenders with ketchup, mayo, BBQ sauce, or honey mustard dip!
Nutrition Facts : Calories 356 kcal, CarbohydrateContent 1 g, ProteinContent 12 g, FatContent 32 g, SaturatedFatContent 5 g, CholesterolContent 53 mg, SodiumContent 333 mg, ServingSize 1 serving
BAKED CHICKEN BREASTS - SKINNYTASTE
Perfect, juicy Baked Chicken Breasts topped with crispy panko-parmesan crumbs are flavorful and delicious!
Provided by Gina
Categories Dinner
Total Time 95 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.
- Fill a large bowl with 6 cups of water and add 1/4 cup Diamond Crystal kosher salt, stir to dissolve. (if using table salt, or sea salt, or Mortons, use half)
- Add the chicken breasts to the water and let them sit, refrigerated at least 1 hour, or up to 2 to brine.
- Remove from water, pat dry with paper towels and discard the water.
- Preheat oven 425F degrees. Spray a 9 x 12 baking dish with olive oil.
- In a small bowl combine 3/4 teaspoon salt, with the remaining spices. Rub the spice mix over the chicken and transfer to the baking dish.
- Spread the mayonnaise evenly over the top of each breast then sprinkle with panko and Parmesan. Spray the top with olive oil spray.
- Bake until chicken reaches a minimum internal temperature of 165 degrees, 24-27 minutes.
- While the chicken bakes, slice lemon into wedges and serve with chicken.
Nutrition Facts : ServingSize 1 breast, Calories 271 kcal, CarbohydrateContent 5 g, FatContent 9 g, SaturatedFatContent 2 g, ProteinContent 40 g, CholesterolContent 129 mg, SodiumContent 170 mg, SugarContent 0.5 g
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