OMG Baked Chicken Tenders
- Author
- Christian Leue
- Servings
- 3-4
- Category
- Dinner/Snack
Ingredients
- 1 pound of chicken breast tenderloins (there are usually 9-12 in a pound)
- 2 Tbsp shio koji or 2 Tbsp buttermilk plus a big pinch of salt
- 1 Tbsp O.M.G., plus more for the breading
- 1/4 cup mayonnaise
- Panko breadcrumbs
- 1/2 cup mayonnaise
- 2-4 tablespoons honey (wildflower is what I usually use)
- 1/4 cup mustard (I like a mix of whole and smooth dijon)
- O.M.G. to taste
Directions
- Remove any stray pieces of fat or sinew from the chicken breast tenderloins. If you cannot easily find them you can substitute sliced pieces of chicken breast, but the results will be, unsurprisingly, a bit less tender.
- Mix the tenderloins with the shio koji or buttermilk/salt, the 1 tablespoon of OMG, and the mayonnaise, and stir well to combine. Allow to marinate for 30 minutes. Shio koji is a Japanese product made from fermented rice, and will enzymatically tenderize the chicken much like buttermilk does.
- Mix all ingredients of the sauce together, starting with a pinch or two of OMG. Taste and adjust to your preferences. You can also add a bit of vinegar or lemon juice if you want more acidity. Can be kept for two weeks in the refrigerator. If you like it smoky, add a teaspoon of Cataluña N22.
- Preheat your oven to 400°F and prepare a sheet pan with a wire rack.
- Combine a cup of panko with a few big pinches of OMG in a shallow dish and mix well.
- Remove the chicken pieces one by one and dredge them in the breadcrumbs, pressing to coat. Then remove them to the wire rack, leaving space between them.
- Bake until golden brown and cooked through, about 15-20 minutes (will depend on the size of the tenders). Allow to cool on the rack for a few minutes, then enjoy with the honey mustard.
