Landon's Baked Chicken Tenders

1. Preheat your oven to 390°F (or 375°F if your oven runs hot).
2. Toast the panko breadcrumbs. Spread them on a baking sheet, drizzle lightly with oil and give it a mix, and bake for 3-5 minutes until they're light golden brown. This is the secret to getting them really crispy. Transfer the toasted breadcrumbs to a bowl.
3. Set up a baking rack on a baking tray if you have one. It helps the chicken cook more evenly, but it's not critical.
4. Make the batter. In a bowl, whisk together the eggs, mayonnaise, mustard, flour, salt, and pepper until combined. Add the chicken pieces and toss to coat everything.
5. Coat the chicken. Use tongs to pick up a piece of chicken from the batter and place it in the bowl of toasted breadcrumbs. Sprinkle breadcrumbs over the top, press down gently to make them stick, then transfer to the baking tray. Repeat with the rest of the chicken. (No messy fingers this way!)
6. Oil and bake. Spread your oil on the bottom of your baking pan/rack to help prevent sticking. Bake for 15 minutes for medium-sized tenders, or up to 20 minutes if they're really thick. Don't go longer than that or they'll dry out.
7. Serve immediately with ketchup, honey mustard, or whatever dipping sauce you like.

Notes

• Panko breadcrumbs are in the Asian section of most grocery stores. They're bigger pieces than regular breadcrumbs, which is what makes these so crunchy.
• Make ahead: You can toast the breadcrumbs and make the batter up to 2 days ahead. Just coat the chicken right before you bake it.
• Reheating: If you have leftovers, reheat them in the oven at 390°F for 3-5 minutes to crisp them back up.

Dipping Sauce Ideas

Honey Mustard: Mix together 1/3 cup mayonnaise, 2 tablespoons dijon mustard, 2 tablespoons honey, and 1-2 teaspoons lemon juice. Season with salt and pepper.

Simple Ketchup Mix: Just ketchup works great, or mix ketchup with a little honey for something sweeter.