Crispy Oven Fried Chicken Tenders Food

OVEN-FRIED CHICKEN TENDERS

Steps:

• Preheat the oven 375° and have ready a rimmed sheet pan lined with parchment paper or nonstick aluminum foil. Also, have ready 3 shallow bowls for dredging station.
• Evenly sprinkle the tenderloins with a 1/2 teaspoon of salt and a 1/4 teaspoon of pepper. Set aside while you prepare the breading trays.
• Add 1 cup of flour to the first tray. Add eggs, milk, and hot sauce to the second tray and whisk to combine. In the last tray, stir together panko bread crumbs, 2 teaspoons of Kosher salt, and 1 teaspoon of pepper.
• Dredge each tenderloin in the flour, shaking off any excess. Next, dip it in the egg mixture (allowing the excess to drip off), and lastly coat thoroughly in the Panko breadcrumbs, pressing to adhere if necessary.
• Place tenderloins on a baking sheet so they are not touching (prepare a second sheet pan, if necessary). Generously spray each tenderloin with olive oil spray, then flip and spray the other side as well.
• Bake for 13 minutes. Then, flip the chicken over and bake for 13 minutes more. Allow to cool slightly, serve, and enjoy.

CRISPY OVEN CHICKEN TENDERS

Steps:

• Preheat oven to 425°F. Line a pan with parchment paper.
• Cut chicken breasts into 3/4" pieces if using whole chicken breasts.
• Combine flour and seasoned salt in a bowl.
• Combine cornflake crumbs, panko bread crumbs, garlic powder, paprika and salt & pepper to taste.
• Season chicken with salt & pepper.
• Lightly dredge chicken in flour, dip in eggs and finally dip in the bread crumb mixture.
• Place chicken on prepared pan and spray with cooking spray or oil.
• Bake 18-22 minutes or until cooked through.

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.

CRISPY CHICKEN STRIPS

Steps:

• Submerge the chicken strips in the buttermilk for 15 to 20 minutes (or longer if you'd like).
• In another bowl, combine the flour and seasoning salt (or other seasonings if you prefer). Mix this together well. Next, gradually drizzle 1/4 to 1/2 cup of the buttermilk into the flour mixture and stir lightly with a fork as you add it to achieve clumps.
• Heat about 1 inch vegetable oil in a large skillet over medium-low to medium heat.
• Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat thoroughly. Place them on a plate. Continue coating the chicken strips until they are all ready to cook.
• When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy and the chicken is done, remove them to a paper-towel-lined plate. Do not allow them to burn.
• Serve with your favorite dipping sauce. Yum!

CRISPY OVEN-FRIED CHICKEN

Steps:

• Preheat oven to 450°F.
• Season Panko breadcrumbs generously with salt and pepper (around 2 teaspoons each).
• Add paprika to seasoned crumbs.
• Pat chicken dry and brush generously with butter.
• Press chicken into breadcrumbs and thoroughly coat on all sides.
• Place chicken skin-side-up on a shallow baking pan (I use a baking sheet).
• Bake for 30-40 minutes until nicely browned and cooked through (at 30 minutes, poke thickest piece of meat with a fork if juices run clear and not pink it's done. If not, check in 10 minute intervals until cooked).
• Let sit 5-10 minutes before serving so juices can set.

CRISPY OVEN FRIED BUFFALO CHICKEN STRIPS

Steps:

• Preheat oven to 425 degrees.
• Put Panko in a bowl or pan (something you can fit the chicken into when dipping).
• Put the chicken into a gallon size zip lock bag.
• Toss in the paprika, cayenne, salt and Red Hot Buffalo sauce (just enough to coat the chicken).
• Seal the bag and smoosh the chicken around to coat evenly.
• Add the flour to the bag.
• Seal the bag again and shake to coat.
• Crack eggs into bowl, and whisk.
• Add sour cream. (start with 1/2 cup and add to make thicker).
• Beat well to incorporate. It will be thick.
• Grab your seasoned chicken, dish of breadcrumbs, bowl of batter, and lined sheet pan.
• Take a piece of chicken and shake it to knock off excess flour.
• Dip it into the batter to coat it on all sides.
• Drop the battered chicken into the breadcrumbs and turn it over a few times to coat the chicken.
• Place on sheet.
• Bake for 20-25 minutes, until the breading is lightly browned. Your final cooking time will vary depending on how thick your chicken tenders are.
• *I served with blue cheese dressing, more Buffalo sauce, and even some honey. YUMMY.

OVEN FRIED CHICKEN TENDERS

Steps:

• Preheat oven to 450.
• Combine chicken and buttermilk in a shallow bowl. Place crackers, Creole seasoning, and salt in a heavy-duty zip-top bag. Crush crackers with a rolling pin or heel of hand.
• Drain chicken, discarding buttermilk. Add chicken to bag, close, and shake to coat well.
• Coat a baking sheet with cooking spray. Pour oil in center of baking sheet; heat oil at 450 for 3 minutes. Remove oven from pan, reduce heat to 400. Spread hot oil with a spatula over an area just large enough to accommodate chicken. Quickly place chicken in oil on pan.
• Bake at 400 for 10 minutes, turn, and bake and additional 3 minutes or until done.

EASY AND CRISPY OVEN FRIED CHICKEN

Steps:

• Wash and semi dry chicken breasts.
• Roll or shake chicken in flour, salt, paprika and pepper mixture.
• Pour small amount of oil in shallow baking dish.
• Lay chicken breasts, boney side up.
• Bake 30 minutes at 375.
• Remove from oven, turn over, return to oven and continue baking for 30 minutes at 375.
• Remove from oven and serve.