Baked Panko Chicken Recipe
Get ready for your new favorite way to make chicken tenders with this tender juicy chicken recipe for Baked Panko Chicken.
Servings: 4
Calories: 349kcal
Equipment
- 2 shallow bowls
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: 349kcal | Carbohydrates: 16g | Protein: 42g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 122mg | Sodium: 1846mg | Potassium: 729mg | Fiber: 2g | Sugar: 2g | Vitamin A: 437IU | Vitamin C: 2mg | Calcium: 170mg | Iron: 2mg