Personal Shopper

• 2 cups panko breadcrumbs
• oil spray
• 1.33 egg
• 1.33 tbsp mayonnaise
• 2 tbsp dijon mustard
• 2.67 tbsp flour
• 0.67 tsp salt
• black pepper
• 666.67 g chicken tenderloins
• oil spray

Steps

1. Preheat oven to 200°C/390°F (180° fan-forced).
2. Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to a bowl.
3. Place a rack on a baking tray (not critical but bakes more evenly).
4. Place the batter ingredients in a bowl and whisk with a fork until combined. Add the chicken into the batter and toss to coat.
5. Pick up chicken with tongs and place it into the panko bowl.
6. Sprinkle surface with breadcrumbs, then press down to adhere. Transfer onto baking tray. Repeat with remaining chicken.
7. Spray lightly with oil, sprinkle with a touch of salt (optional). Bake 15 minutes (medium) or up to 20 minutes if gigantic. Any longer = dried out chicken.
8. Remove from oven and serve immediately, with sauce of choice (Honey Mustard pictured) and sprinkled with fresh parsley, if desired.