Try this Panko Baked Chicken recipe, or contribute your own.
- Carbohydrate 0.60156313301282 g
- Cholesterol 0 mg
- Fat 0.00997751602564102 g
- Fiber 0.107160173611763 g
- Protein 0.133244110576923 g
- Saturated Fat 0.00234511217948718 g
- Serving Size 1 1 recipe (908g)
- Sodium 0.244862179487179 mg
- Sugar 0.494402959401057 g
- Trans Fat 0.00181001602564103 g
- Calories 3 calories
Step-by-step
- Preheat oven 375 degrees.
- Line baking dish with foil and lightly coat with cooking spray.
- Pat dry chicken tenders.
- Mix salt and pepper together with panko flakes
- Then coat chicken with mayonnaise and roll in panko.
- Bake at 350 degrees for 25 to 30 minutes, or until chicken is cooked through.
How many tenders can actually fit on a single baking sheet without overlapping and steaming each other instead of roasting? Doubling or halving this recipe requires careful attention to surface area, because crowding the pan traps moisture and prevents the panko flakes from achieving a golden, crisp exterior. When working with larger batches of poultry, stagger the pieces across two pans rather than forcing them together, rotating the baking dishes halfway through the 30-minute cooking window to promote even browning.
Replacing the traditional flour and egg station with mayonnaise acts as an efficient culinary adhesive that locks natural juices inside the meat while gripping the breadcrumbs securely. Mayonnaise functions as an emulsion of oil and egg, meaning it withstands the 375 degree oven heat without breaking down, protecting lean chicken breasts from drying out during prolonged baking times. Thinly spreading the condiment rather than heavily globbing it ensures the panko adheres in a uniform layer that crisps evenly under dry heat.
Breaded baked poultry dishes trace their lineage through various European cutlet traditions, eventually adapting to American kitchens through the widespread adoption of Japanese-style flaky breadcrumbs. Unlike dense standard breadcrumbs, panko flakes are made from crustless bread baked by electrical current, producing an airy, larger crumb structure that absorbs less grease and yields superior crunch. This textural advantage makes the style particularly popular for quick oven preparations where frying oil is absent.
Adjusting quantities downward for single-portion meals simply requires scaling the mayonnaise and seasoning mixture linearly while keeping the baking temperature constant. Leftovers maintain decent quality for up to two days in an airtight container stored in the refrigerator, though reheating them gently in an oven rather than a microwave remains necessary to restore the crunch of the panko coating.
