Breading chicken with mayo is the quickest and easiest way to prepare chicken breasts. There is almost no clean up. It can be made with ingredients you already have in your home. And there are endless possibilities for serving options. The recipe is so easy to make and will leave you satisfied every time!
MOUTHWATERING BREADED MAYONNAISE CHICKEN
Breaded Mayonnaise Chicken . . . juicy, flavorful chicken with a crunchy topping. It only takes a few simple ingredients to make this family favorite chicken dish!
I found a recipe for mayonnaise chicken in one of my mom’s old cookbook binders. It was actually clipped from a jar of mayonnaise. The original recipe didn’t call for breading the chicken, but I thought that would be a tasty addition. It sure was!
I also added some minced garlic and red pepper flakes for a flavor boost. This chicken is so flavorful, and it practically melts in your mouth.
HOW TO MAKE BREADED MAYONNAISE CHICKEN:
- boneless chicken breasts
- parmesan cheese
- seasoning salt and pepper
- minced garlic
- red pepper flakes
- Panko bread crumbs
- Italian seasoned bread crumbs
Cut the chicken breasts into strips and place in a greased 9×13″ pan. Whisk together the mayonnaise, parmesan, salt, pepper, garlic, and pepper flakes in a small bowl. Spread over the chicken.
Stir together the Italian bread crumbs and the Panko bread crumbs. Sprinkle evenly over chicken.
Bake at 375° for 25-35 minutes till topping is browned and chicken is cooked through. I use a meat thermometer and cook to 165°.
Can I use whole chicken breasts? Yes, but you will need to increase the baking time to 45-50 minutes.
The mayonnaise mixture leaves the chicken nice and juicy, and the crumbs should be a nice golden brown. Using two types of bread crumbs made the chicken topping just perfect. The Italian bread crumbs add nice flavor, and the Panko crumbs make everything extra crispy. So yummy!
There is actually a fair amount of sauce left in the pan, so you could definitely serve the chicken over rice, noodles, or mashed potatoes. I actually left our extra sauce in the pan to cut down on the amount of fat per serving, but it is quite tasty. Do whatever you prefer.
Everyone in my family loved this chicken, and I think it would be a hit even with the pickiest of eaters! It’s so easy to throw together it is perfect for crazy weeknights. You could even assemble it in the morning and just keep it in the refrigerator till you are ready to bake it.
Give it a try and let me know how you like it. Maybe it will become a new favorite at your house as well!
Crispy Baked Chicken Tenders with Mayo
These crispy baked Chicken Tenders with Mayo are coated in golden Panko crumbs. And there you have an easy and healthy version of a typically unhealthy meal. After all, crunchy chicken tender recipe can be really-really good, and without all the frying and oil. Perfect family friendly meal in under 30 minutes!
I am a huge fan of chicken tenders and breaded chicken! I’m very excited to be sharing one of my family’s favorite recipes here. These oven baked chicken tenders are packed with flavor and so crispy! If you have a chicken nugget loving family member – they will go crazy for them. My seven year old son eats these mayo chicken nuggets like candy. These succulent and juicy oven fried chicken tenders take 10 minutes of prep work and only 30 minutes of oven time. No deep frying required!
The secret ingredient for crispy baked chicken tenders
The “special ingredient” in these baked breaded tenders is the Panko. Instead of breadcrumbs or just flour I use panko. Panko is generally used in Japanese cooking and it can be found in the grocery store in the Asian foods aisle. I definitely prefer panko to regular breadcrumbs because of its lighter and more delicate texture. It results in a more crispy and crunchy end product than breadcrumbs. Especially when you are baking chicken instead of frying; the panko makes a huge difference!
When I made them, I wasn’t sure if they should be called oven baked chicken nuggets or baked chicken tenders. My son loves calling them golden nuggets, however the adults in my family prefer to call these crumbed chicken. And I feel so much better feeding him this healthier oven baked version vs. fast food deep fried chicken.
Preparing chicken tenders
Prep work is really easy! First dip the chicken strips into mayonnaise. Then dredge them in the seasoned bread crumbs mixture. It includes Garlic Powder, Onion Powder, Salt and Pepper. Mayo is the glue that will hold the crumbs together. And I think it’s the mayo that makes them so addictive! By the way, I use regular mayo in the mixture, but like to eat them dipped into Sriracha mayo.
To start making them, place crumbled chicken nuggets in a single layer on the baking sheet. That’s it! They are ready for the oven.
The resulting crumbed chicken tenders with lovely golden crumb are just fabulous. These can be served fresh, or kept refrigerated for up to 5 days.
How to reheat chicken nuggets
- You can certainly reheat crunchy chicken tenders on the stove top. Add a little oil or butter and cook them on medium heat for 5 to 7 minutes.
- But my recommendation is to bake the tenders either on the parchment paper lined baking sheet or a wire rack, if you have one. Preheat the oven to 325 and bake for 7 yo 10 minutes. Usually 10 minutes in the oven will deliver great taste and crispiness once again!
How to serve chicken nuggets
- Sriracha mayo as a dipping option is a great option for adults that enjoy baked chicken tenders.
- Mix equal parts of ketchup and mayo and use it a dip! This is my personal favorite.
- Honey mustard dressing tastes great with chicken nuggets!
- And of course they are perfectly delicious dipped in traditional ketchup. I also like to sprinkle mine with fresh herbs, like thyme.
Variations to the chicken nugget recipe
- Add sriracha sauce to the mayo to give those nuggets some heat!
- Mix in some Dijon Mustard into the mayo for additional flavor!
Whether straight from the bucket or served on a platter, fried chicken hits the spot no matter the season or occasion. It’s one of those foods that’s loaded with nostalgia – fried chicken’s savory, herby aroma wafting from a nearby drive-through joint or a neighbor’s open window is enough to inspire an intense craving that can only be satisfied with a homemade plate of fried chicken. The crunchy, salty skin and tender, juicy meat make for an unparalleled and instantly recognizable burst of flavor.Author: Duke’s Kitchen
- 2 cups flour
- 2 tsp. paprika
- 11/2 tsp. granulated garlic
- 11/2 tsp. granulated onion
- 1/2 tsp. fine ground black pepper
- 1 tsp. salt
- Pinch of ground red pepper
- 1 cup Duke’s Mayonnaise
- 1 cup buttermilk
- 1 whole chicken, cut-up or 8 pieces of skin-on, bone-in chicken
- Oil for frying
- Combine flour, spices and salt together in a shallow dish
- set aside.
- In another dish combine mayonnaise and buttermilk.
- Heat 1″ of oil in a large, heavy frying pan to about 350°F.
- Dip each piece of chicken into flour mixture, shake off excess, dip into mayonnaise mixture, then dip back into flour.
- Carefully place coated chicken into hot oil, making sure not to crowd the pan. The chicken may need to be cooked in batches. Cook until golden brown and cooked through, about 6-10 minutes on each side, while maintaining oil temperature at about 315-330°F. Add remaining chicken and cook as above. Cooked chicken should have an internal temperature of 165°F.