1-First Step: Preheat and Prep the Breadcrumbs Start by preheating your oven to 200°C (390°F) for a standard oven or 180°C for fan-forced. Spread 1 1/2 cups of panko breadcrumbs on a baking tray and give them a light spray with oil. Bake for 3 to 5 minutes until they turn light golden, then transfer them to a bowl for later use.

2-Second Step: Set Up Your Baking Tray Place a rack on a baking tray if you have one; this helps with even cooking and lets air circulate around the chicken for better crispiness. If not, a lined tray works fine too. This step ensures your tenders bake uniformly without sticking.

3-Third Step: Make the Batter In a bowl, whisk together 1 egg, 1 tablespoon mayonnaise, 1 1/2 tablespoons Dijon mustard, 2 tablespoons flour, 1/2 teaspoon salt, and a dash of black pepper until smooth. This batter creates a sticky layer that holds the breadcrumbs in place and adds extra flavor.

4-Fourth Step: Coat the Chicken Toss your 500 grams of chicken tenderloins or sliced chicken breast in the batter until fully coated. Using tongs, move each piece to the bowl of toasted breadcrumbs. Sprinkle more breadcrumbs on top, press gently to stick, and place on the baking tray. Repeat for all pieces to avoid mess.

5-Fifth Step: Bake the Chicken Lightly spray the crumbed chicken with oil and add a bit more salt if you like. Bake for 15 minutes for medium-sized pieces or up to 20 minutes for larger ones. Keep an eye on them to prevent drying out, aiming for a golden exterior and juicy interior.

6-Final Step: Serve and Enjoy Once baked, remove from the oven and serve right away with a dipping sauce like honey mustard or ranch. Garnish with fresh parsley for a pop of color. This quick meal is ready in 30 minutes and pairs well with sides for a complete dinner.