Preheat your oven to 425°F (220°C). This high temperature will help achieve a crispy crust while keeping the chicken tender and juicy.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, and egg. Whisk together until smooth. Add the chicken tenderloins to the bowl and toss to coat them evenly with the mixture. Let them marinate for about 15 minutes to absorb the flavors.
In a separate shallow dish, mix the cornmeal, panko breadcrumbs, garlic powder, pepper, and sea salt. This will be your breading station where the magic happens.
Remove each chicken tender from the marinade, allowing excess to drip off. Dip each tender into the cornmeal mixture, ensuring they are fully coated. Press gently to adhere the breading to the chicken. Place the breaded tenders on a lined baking sheet.
Once all the chicken tenders are breaded, place the baking sheet in the preheated oven. Bake for about 20-25 minutes, or until the tenders are golden brown and cooked through. You can check for doneness using a meat thermometer; the internal temperature should reach 165°F (74°C).
Remove the tenders from the oven and let them cool slightly before serving. Pair them with your favorite dipping sauce, or enjoy them plain for a wholesome treat!
