Baked Firecracker Chicken Tenders Recipe 435 Food

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.

BAKED FIRECRACKER CHICKEN TENDERS RECIPE - (4.3/5)

Steps:

• Preheat oven to 425 and grease a large baking sheet with nonstick spray. Slice chicken breasts into 1-inch wide strips. Add flour and chicken strips to a large zip-lock bag, seal, and shake to coat chicken. Place panko in a bowl. In a second bowl whisk together eggs and water. Dip flour-coated chicken pieces into the egg mixture to coat, then toss in the panko crumbs (make sure to coat well) and place on prepared baking sheet. Repeat with remaining chicken. Bake chicken for 15-25 minutes until golden-brown and cooked through. While chicken tenders are baking, prepare the sauce. In a medium sauce pan combine all sauce ingredients. Stir over medium heat for about 5 minutes, then reduce to low and allow to simmer until ready to use. When chicken is finished cooking, use tongs to toss chicken tenders in the sauce. Serve warm with ranch dressing if desired.

EASY BAKED CHICKEN TENDERS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Place egg in a shallow dish. Place bread crumbs, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well. Dip 2 chicken strips into egg and then place into bread crumb mixture and shake to coat. Place coated chicken pieces onto the prepared baking sheet. Repeat with remaining chicken.
• Spray each chicken tender with cooking spray 2 times.
• Bake tenders in the preheated oven for 7 minutes; flip, continue to bake on opposite side until no longer pink in the centers, about 7 minutes more. Remove from the oven.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil tenders in the preheated oven for extra crunch, about 2 minutes more.