1-Getting started: Getting started with this recipe is as easy as turning on your oven. First, preheat your oven to 200°C (390°F) or 180°C fan-forced and prepare your workspace to keep things organized. Toast the panko breadcrumbs by spreading them on a baking tray, spraying them lightly with oil, and baking for 3 to 5 minutes until they turn light golden. Transfer the toasted breadcrumbs to a bowl once they’re done.

2-Next, place a rack on a baking tray to promote even baking and crispiness. In another bowl, whisk together the egg, mayonnaise, mustard, flour, salt, and pepper to make the batter, then add the chicken pieces and toss them until they’re evenly coated. Using tongs, pick up each piece of battered chicken and place it into the bowl of toasted panko breadcrumbs.

3-Sprinkle extra breadcrumbs over the chicken and press down gently to help them stick well. Transfer the crumbed chicken onto the baking tray rack and repeat for all pieces to ensure they’re all prepped. Lightly spray the crumbed chicken with oil and add a little salt if you like for extra flavor. Bake in the oven for 15 minutes for medium-sized tenders, or up to 20 minutes if the pieces are larger, but don’t go beyond that to keep the chicken juicy.

4-Once baked, remove the strips from the oven and serve them right away with a dipping sauce and a sprinkle of fresh parsley if you have it on hand. This method makes the strips golden and crunchy, much like frying but without the oil. For another great chicken idea, try this easy chicken spaghetti recipe on our site.