Part 4/6:
An important tip shared by Justin is to keep the hands used for the wet mixture separate from those used for the dry. This technique prevents our fingers from becoming overly messy while ensuring that the coating remains intact.
Using this method, we take each chicken tender out of the egg mix, transfer it to the panko mixture, gently pressing and tapping to ensure an even coating, before laying it out on the baking sheet.
Cooking the Tenders
If you haven't done so yet, now is the time to preheat your oven to 400 degrees Fahrenheit. As the oven warms up, Justin emphasizes the importance of spacing out the chicken tenders on the baking sheet. Proper air circulation is key to achieving the desired crispiness.