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Then, in a shallow bowl or pan, combine the egg, mustard and minced garlic with a whisk. In another shallow bowl or pan, mix the bread crumbs, basil, paprika, salt and pepper.
Test Kitchen Tip: Feel free to use panko bread crumbs instead of regular dry bread crumbs. Panko crumbs are larger and more coarse, giving the tenders more of a crunch.
Step 2: Dredge the chicken
Give your chicken tenders a good pat with some paper towels. Drying the tenders will help the breading stick and prevent it from getting soggy, so make sure you get the tenders as dry as you can.
Next, use a pair of tongs to dip a chicken tender fully in the egg mixture, shake off excess and coat in the bread crumbs. While the tender is in the bread crumbs, use the tongs to gently press the crumbs into the chicken. This will again help the breading stick and ensure it’s even over the whole tender.
Transfer the tender to a cooking spray-coated baking sheet and repeat with the other pieces of chicken.
Test Kitchen Tip: To up the crunchiness of your tenders, give them a quick spritz of cooking spray on each side before they go in the oven.
Step 3: Bake the tenders
After all of the chicken tenders have been breaded, bake them in your preheated oven for 10-15 minutes, or until the chicken is no longer pink and has reached 165°F.
Test Kitchen Tip: You may need to flip your chicken tenders around the halfway mark to prevent one side from browning too much more than the other. If you check and notice deep browning, gently flip each tender, trying not to move to squeeze it too much.
Step 4: Cool and eat
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