Breaded Chicken Tenders Food

CRISPY OVEN BAKED CHICKEN TENDERS

Steps:

• Preheat oven to 200C/390F.
• Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
• Place a rack on a baking tray (not critical but bakes more evenly).
• Place the Batter ingredients in a bowl and whisk with a fork until combined.
• Add the chicken into the Batter and toss to coat.

OVEN-FRIED CHICKEN TENDERS

Steps:

• Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
• In shallow dish, place flour. In another shallow dish, beat egg and water. In third shallow dish, mix bread crumbs and cheese. Coat chicken with flour; dip into egg mixture, then coat with bread crumb mixture. Place on cookie sheet.
• Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with dipping sauce.

BREADED CHICKEN FINGERS, STRIPS, TENDERS...

Steps:

• Put the flour, eggs and the bread crumbs each separately in 3 shallow dishes. Stir into the flour the lemon zest. Pat the chicken dry and season both sides with garlic powder, salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess drip back into the bowl. Finally, lay the strips in the bread crumbs, turn it over and press into the breading to coat. Lay on a piece of waxed paper. Repeat until all strips are coated.
• Add the oil to a large skillet (12 inches in diameter and cast iron is best) over medium heat until hot. Lay several chicken strips in the pan. Cook the chicken without turning until nicely browned, about 3-4 minutes. Turn the chicken and cook until equally brown on the other side, about 3-4 minutes more. Repeat with the remaining strips. Transfer chicken to a paper towel lined plate to drain.

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.

BREADED CHICKEN FINGERS

Steps:

• Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
• In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
• Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
• Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

BREADED CHICKEN STRIPS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Place flour in a shallow bowl. In another shallow bowl, whisk milk and egg. Coat chicken in flour, then dip in egg mixture. Place in bag; seal and shake to coat. , In a large skillet, cook chicken in oil over medium heat for 2-3 minutes on each side or until chicken is no longer pink. Drain on paper towels.

BREADED CHICKEN STRIPS

Steps:

• Preheat the oven to 350 degrees F.
• To make bread crumbs: Tear the bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a 350 degree F oven for 12 minutes.) Let cool and pulse the dried bread in a food processor with the Parmesan, parsley, 3/4 teaspoon salt, and pepper.
• Put the flour, eggs, and bread crumb mixture in 3 separate shallow dishes.
• With the flat side of a cooks' knife or the smooth side of a meat-pounder, pound each breast to equal thickness between 2 sheets of plastic wrap. Cut into 1 1/2-inch strips pat the chicken dry and season both sides with salt and pepper. Dip each strip into the flour, then shake off the excess. Next, run the strips through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the strips in the bread crumbs, turn it over and press it into the breading to evenly coat. Lay on a piece of waxedpaper.
• Heat 1/4-inch of oil in a large skillet over medium heat until hot and shimmering. Lay 2 or 3 chicken strips at a time in the pan. Cook the chicken without turning until golden brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side and the chicken is cooked through, about 2 to 3 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel-lined plate to drain. Serve.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

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.

BAKED CHICKEN TENDERS

Steps:

• Preheat oven to 375 °F
• Season the chicken tenders with salt and black pepper
• In a shallow dish, season the flour with salt and black pepper then beat the eggs in another shallow dish with the milk
• In a third shallow dish, place the breadcrumbs
• Dredge the chicken tenders in the flour to coat, shaking off any excess flour
• Dip the floured chicken tenders into the egg and finally, coat the chicken tenders with the breadcrumbs
• Place the breaded chicken tenders onto a baking sheet and bake in the oven for 12-15 minutes, until golden brown

BREADED CHICKEN TENDERS

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Combine crackers, garlic salt, and ranch dressing mix in a resealable plastic bag; squeeze out excess air and seal the bag. Finely crush crackers with a rolling pin or heavy skillet. Pour 1/3 the crumbs mixture into a large bowl.
• Pour flour into a bowl. Pour eggs into another bowl.
• Gently press chicken pieces into flour to coat and shake off excess flour. Dip into beaten egg and press into cracker crumbs. Place the breaded chicken pieces onto a plate while breading the rest.
• Working in batches, cook breaded chicken in hot oil, turning once, until golden brown, no longer pink in the center, and the juices run clear, about 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BREADED CHICKEN TENDERS

Steps:

• Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
• Add the pretzels, garlic powder, salt and pepper to a food processor and pulse until very fine like breadcrumbs. Transfer to a plate.
• Add the eggs to a bowl and beat with a fork.
• Place the flour on another plate and line up the chicken, flour, eggs and crushed pretzels beside each other.
• Add the canola oil to a large non stick pan and warm over a medium heat.
• Dip each tender into the flour shaking off the excess and then dip into the egg.
• Finally dip the tender into teh crushed pretzels and coat well.
• Once all of the tenders have been coated place each one into the hot canola oil and pan fry for about 2 minutes on each side.
• Once the tenders are done transfer them to the prepared sheet pan and place in the oven.
• Bake for about 20 minutes and the center is fully cooked and not pink.
• Serve warm with condiments for dipping.

BREADED CHICKEN TENDERS

Steps:

• Cut the chicken breasts into strips.
• Season the chicken with salt and pepper.
• Use 3 separate bowls for flour, breadcrumbs, and eggs - beat the eggs well and season lightly with salt and pepper.
• Dip each strip into flour, shaking off the excess flour.
• Then dip into the beaten egg, and coat well with breadcrumbs.
• Repeat with the remaining chicken strips.
• Heat up the oil, and fry the chicken tenders in batches, until golden and cooked through, they should need about 2-3 minutes each.
• Transfer to a plate lined with kitchen paper to absorb the excess oil.