Cheddars Restaurant Chicken Tenders Food

CHEDDAR CHICKEN TENDERS

Cheddar Chicken Tenders image

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

Ingredients

2 tablespoons olive oil
1 1/2 cups Cheez-It crackers, cheddar crackers (3 oz)
3/4 teaspoon black pepper
1 1/4 lbs chicken tenders (not coated or cooked)
1/3 cup Dijon mustard
1/4 teaspoon salt

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.

EASY CHEDDAR-FLAVORED CHICKEN TENDERS

Easy Cheddar-Flavored Chicken Tenders image

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

Ingredients

2 tablespoons olive oil
1 ½ cups cheese-flavored crackers (such as Cheez-It®)
½ teaspoon black pepper
1 ½ pounds chicken tenders
⅓ cup Dijon mustard

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 CHEDDAR-DIJON CHICKEN TENDERS

Baked Cheddar-Dijon Chicken Tenders image

Provided by Kelly Senyei

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
2 cups cheddar crackers, such as Cheez-It or Cheese Nips
1/4 teaspoon paprika
1 1/4 pound chicken tenders
3 large eggs
2 teaspoons Dijon mustard
1 cup all-purpose flour
Ranch dressing, ketchup or honey mustard, for dipping

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.

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