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Crisp Baked Chicken Tenderloins

Servings: 4

Umami-packed miso adds depth of flavor to these chicken “fingers,” making them a favorite for kids and adults alike. The secret to a crisp coating without frying is to toast the panko before coating the chicken; that way, it crisps up in the short time the chicken takes to bake.


  • 1 Tbs. unsalted butter
  • 1-1/4 cups plain panko
  • Kosher salt
  • 1/3 cup mayonnaise
  • 2 Tbs. red miso paste
  • 1 lb. chicken tenderloins
  • Lemon wedges, for serving (optional)


  • Position a rack in the center of the oven and heat to 425°F. Place an oven-safe rack on a large, foil-lined rimmed baking sheet.
  • Heat the butter in a large skillet over medium heat until melted and foaming. Add the panko and 1/4 tsp. salt and cook, stirring often, until light golden brown, 5 to 8 minutes. Transfer the panko to a large shallow dish or pie plate, and let cool completely.
  • Whisk the mayonnaise and miso in a small bowl until smooth. Season the chicken on all sides lightly with salt. Generously brush the miso-mayo mixture all over the chicken. Dredge the chicken in the panko on all sides, pressing to coat completely. Place the breaded chicken on the prepared rack, leaving as much room as possible between pieces. Bake until cooked through and dark golden brown, 14 to 15 minutes. Serve with lemon wedges.


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