(If you’rereallyambitious, make your own breadcrumbs, too.)
Line a rimmed baking sheet with foil and lightly coat with cooking spray.
Season chicken with salt and pepper.
Photo: Greg DuPree
In another large bowl, beat eggs and milk.
Melt half the butter in a large skillet over medium.
Add 2 cups Panko and cook, stirring constantly, until golden, 1 to 2 minutes.
Transfer to a shallow baking dish.
Repeat with remaining butter and Panko; transfer to baking dish.
Stir in 1 teaspoon salt and several grinds of pepper.
Working in batches, dredge tenders in flour mixture, shaking off excess.
To bake one batch:Place 12 tenders on prepared baking sheet.
Bake until golden on undersides, 6 to 8 minutes.
Stir together mayonnaise, Dijon, and honey.
To freeze:Arrange uncooked tenders in a shallow baking dish with parchment paper between layers.
Freeze until solid, about 2 hours.
Transfer to resealable freezer bags and freeze for up to 1 month.
To bake from frozen:Place frozen, unthawed tenders on prepared baking sheet.
Bake until golden on undersides, 12 to 15 minutes.
To air fry, cook at 400 F for 10 to 15 minutes and shake halfway through.
2,000 calories a day is used for general nutrition advice.
