BAKED CHEDDAR DIJON CHICKEN TENDERS
Skip the regular breadcrumbs and grab the cheese crackers for a family favorite recipe for Baked Cheddar Dijon Chicken Tenders.
Provided by Kelly Senyei
Time 25m
Number Of Ingredients 7
Steps:
- Preheat the oven to 475°F with the rack in the lower third of the oven. Line a baking sheet with foil and brush it with the olive oil.
- Pulse the cheddar crackers in a food processor until finely ground, or alternately, place the crackers in a plastic bag, seal it and use a rolling pin to crush the crackers. Transfer the crackers to a wide, shallow bowl and stir in the paprika.
- In a separate wide, shallow bowl, whisk together the eggs with the Dijon mustard. Place the flour in a third wide, shallow bowl.
- Bread each tender by coating it in the flour, shaking off any excess, and then dipping it in the eggs. Transfer the tender from the eggs to the crackers, pressing the crumbs into the chicken to ensure an even coating, and then placing the tender on the prepared baking sheet. Repeat the breading process with the remaining tenders, arranging them in a single layer about 2 inches apart.
- Bake the tenders, turning them over once, until they're golden brown, about 15 minutes total.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 534 kcal, Carbohydrate 43 g, Protein 40 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 213 mg, Sodium 505 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
BAKED CHEDDAR-DIJON CHICKEN TENDERS
Steps:
- Position a rack in the lower third of the oven and preheat to 475 degrees F. Line a baking sheet with foil and brush it with the olive oil.
- Pulse the cheddar crackers in a food processor until finely ground. Alternatively, place the crackers in a resealable plastic bag and crush them with a rolling pin. Transfer the cracker crumbs to a wide, shallow bowl then stir in the paprika.
- In another wide, shallow bowl, whisk together the eggs with the mustard. Place the flour in a third wide, shallow bowl.
- Coat each chicken tender in the flour, shaking off any excess, then dip it in the eggs. Press it in the cracker crumbs until evenly coated then transfer to the prepared baking sheet, arranging all of the chicken tenders in a single layer about 2 inches apart.
- Bake, flipping them once, until golden brown, about 15 minutes total. Serve with ranch dressing, ketchup or honey mustard, for dipping.
HONEY-DIJON CHICKEN TENDERS
With a sweet and savory coating, these chicken tenders are a breeze to make. Serve with ranch dressing, ketchup, or more honey mustard dressing.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Place flour in a shallow dish. Mix honey and Dijon mustard in another shallow dish. Place bread crumbs in a third shallow dish.
- Season chicken tenders with salt and pepper. Coat with flour then dip into honey-mustard mixture, and finally into the bread crumbs, pressing bread crumbs into chicken.
- Melt 2 tablespoons butter in a large skillet. Cook chicken until golden brown, 4 to 5 minutes. Carefully turn tenders over, add remaining 1 tablespoon butter, and cook until chicken is fully cooked and golden brown, an additional 2 to 3 minutes.
Nutrition Facts : Calories 390.3 calories, Carbohydrate 37.7 g, Cholesterol 92.1 mg, Fat 13.1 g, Fiber 1 g, Protein 29.2 g, SaturatedFat 6.5 g, Sodium 909.3 mg, Sugar 13.5 g
CHEDDAR BAKED CHICKEN
This recipe is very quick and easy to prepare. The flavors blend to make it rather tasty. It is great with plain white rice and your favorite vegetable. Why not give it a try?
Provided by Judy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.
- In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
- Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 19.9 g, Cholesterol 119.5 mg, Fat 22.1 g, Fiber 0.9 g, Protein 22.1 g, SaturatedFat 13 g, Sodium 866 mg, Sugar 1.4 g
BAKED CHICKEN TENDERS
Steps:
- Preheat the oven to 425 degrees F. Line a cookie sheet with foil, then place a wire rack on top.
- For the chicken tenders: Mix the cracker crumbs and Parmesan together in a large bowl. In a shallow dish, mix the mayonnaise, mustard, cider vinegar and some salt and pepper.
- Sprinkle the chicken tenders with a little salt and pepper and then place them, one by one, in the mayonnaise mixture. Scrape off excess mayonnaise and then roll the tenders in the crumb mixture to coat. As you go, place the coated tenders on the wire rack.
- Bake until cooked through and golden brown, 25 minutes. Let cool on the rack for 5 minutes.
- For the Dijon sauce: Meanwhile, in a small bowl, combine the mustard, mayonnaise, honey, cayenne and some salt and pepper. Mix until smooth and lump free.
- Transfer the chicken tenders to a serving platter. Serve with the Dijon sauce.
EASY CHEDDAR-FLAVORED CHICKEN TENDERS
A quick and easy chicken entree that everyone will love! I left out the pepper due to a family allergy. We still enjoyed it.
Provided by Raylyn Sophia Haggan
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Move an oven rack to the lower third of the oven and preheat to 475 degrees F (245 degrees C). Brush a large, shallow baking pan with oil.
- Pulse crackers in a food processor until finely ground. Transfer to a wide, shallow bowl and stir in pepper.
- Toss tenders with mustard in a large bowl until coated. Dredge, 2 at a time, in cracker crumbs until evenly coated. Arrange in a single layer, without crowding, in the prepared pan.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 386.2 calories, Carbohydrate 17.9 g, Cholesterol 99.9 mg, Fat 16.7 g, Fiber 0.6 g, Protein 37.7 g, SaturatedFat 4.3 g, Sodium 815.9 mg, Sugar 0.1 g
BAKED CHICKEN TENDERS
Make and share this Baked Chicken Tenders recipe from Food.com.
Provided by looneytunesfan
Categories Chicken Breast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with foil and coat with cooking spray.
- Crush crackers in sleeve with a rolling pin until fine crumbs. Combine cracker crumbs and Parmesan cheese in a wide bowl.
- In a different bowl, mix together melted butter, Dijon mustard, parsley, garlic powder, salt and pepper.
- Dip chicken in butter mixture, then dredge in cracker mixture and place on baking sheet, spacing chicken pieces apart.
- Bake for 30 minutes or until browned.
Nutrition Facts : Calories 269.4, Fat 22.7, SaturatedFat 12.2, Cholesterol 48, Sodium 551.7, Carbohydrate 12.3, Fiber 0.5, Sugar 1.5, Protein 4.8
CHEDDAR CHICKEN TENDERS
Make and share this Cheddar Chicken Tenders recipe from Food.com.
Provided by Christopher T
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put oven rack in lower third of oven and preheat oven to 475°F Brush a large shallow baking pan with oil (2 tablespoons).
- Pulse crackers in a food processor until finely ground, then transfer to a wide shallow bowl and stir in 1/2 teaspoon pepper and 1/4 teaspoon salt. Toss tenders with mustard in a large bowl until coated, then dredge, 2 at a time, in cracker crumbs until evenly coated. Arrange tenders in 1 layer, without crowding, in oiled pan. Bake, turning over once, until golden brown, about 15 minutes total.
BAKED CHICKEN TENDERS
Make and share this Baked Chicken Tenders recipe from Food.com.
Provided by newmama
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 and spray a baking sheet lined with foil with non stick spray.
- Combine all dry ingredients except chicken.
- Dip chicken tenders in egg/water mixture then panko mixture.
- Put the coated chicken on the sheet and bake for 18- 20 minutes, flip once halfway through.
Nutrition Facts : Calories 385.3, Fat 9.6, SaturatedFat 3.8, Cholesterol 215.5, Sodium 825.6, Carbohydrate 20.3, Fiber 1.3, Sugar 2, Protein 50.9
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- Preheat the oven to 475°F with the rack in the lower third of the oven. Line a baking sheet with foil and brush it with the olive oil.
- Pulse the cheddar crackers in a food processor until finely ground, or alternately, place the crackers in a plastic bag, seal it and use a rolling pin to crush the crackers. Transfer the crackers to a wide, shallow bowl and stir in the paprika.
- In a separate wide, shallow bowl, whisk together the eggs with the Dijon mustard. Place the flour in a third wide, shallow bowl.
- Bread each tender by coating it in the flour, shaking off any excess, and then dipping it in the eggs. Transfer the tender from the eggs to the crackers, pressing the crumbs into the chicken to ensure an even coating, and then placing the tender on the prepared baking sheet. Repeat the breading process with the remaining tenders, arranging them in a single layer about 2 inches apart.
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