1-First Step: Preheat and toast the panko
Preheat your oven to 200°C/390°F (180°C fan-forced). Spread 1 1/2 cups panko breadcrumbs in a single layer on a baking tray. Lightly spray the breadcrumbs with oil spray and give the tray a quick shake so the oil coats the crumbs evenly.
Bake the panko for 3 to 5 minutes until light golden. Watch closely because panko browns quickly. Once toasted, transfer the breadcrumbs to a large bowl to cool. Toasting dries them out and creates maximum crunch when baked onto the chicken.

2-Second Step: Prep the chicken and rack
Place a wire rack on a baking tray if you have one. The rack promotes even air circulation and helps the tenders crisp on all sides. If you don’t have a rack, use a lined or lightly greased baking tray, but turn pieces halfway through baking for more even browning.
Trim and pat dry 500 g (1 lb) chicken tenderloins or chicken breast slices cut lengthwise to 2/3 inch (1.5 cm) thickness. Drying the surface helps the batter stick better and reduces steam that can soften crumbs while cooking.

3-Third Step: Make the batter
In a medium bowl, whisk together the batter ingredients until combined: 1 egg, 1 tbsp mayonnaise, 1 1/2 tbsp Dijon mustard (or other mustard), 2 tbsp flour, 1/2 tsp salt, and black pepper to taste. The mixture should be slightly thick so it clings to the chicken rather than running off.

4-Fourth Step: Coat the chicken in batter
Add the prepared chicken to the batter and toss to coat evenly. Use tongs to lift each piece out of the batter to let any excess drip off. Working with tongs keeps your hands clean and helps maintain an even coat.

5-Fifth Step: Crumb the chicken
One piece at a time, place battered chicken into the bowl with toasted panko. Sprinkle a little extra panko on top and press gently so the crumbs adhere. Transfer each crumbed piece to the wire rack or prepared tray. Leave space between pieces so air circulates and the outer coating crisps rather than steams.

6-Sixth Step: Final prep before baking
Lightly spray the crumbed chicken with oil spray and, if you like, sprinkle a tiny pinch of extra salt on top. The oil helps the crumbs brown and crisp in the oven. If you used a tray without a rack, flip the pieces halfway through the bake time.

7-Final Step: Bake and serve
Bake at 200°C/390°F (180°C fan-forced) for 15 minutes for medium-sized pieces or up to 20 minutes for larger pieces. Avoid baking longer than this to keep the chicken juicy. Internal temperature should reach 74°C (165°F) for safe eating.
Serve immediately with your favorite dipping sauce. Honey mustard is recommended and pairs beautifully with the tangy batter. Optionally sprinkle fresh parsley for a bright finish.