CRISPY BAKED CHICKEN TENDERS
Crunchy baked chicken tenders use a quick and easy dredging station and come out well seasoned and with an amazingly crispy crust. Serve with your favorite dipping sauce and enjoy!
Provided by Kathryn Doherty
Categories Chicken
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 450. Line a baking sheet with Parchment paper and set aside.
- In a large bowl, place the chicken tenders in the buttermilk and let marinate for up to 30 minutes, if possible. (If you are short on time, it's OK to shorten or skip this part.)
- Meanwhile, set up the dredging station. Place the flour, Italian seasoning and paprika in a shallow bowl and mix well. In a separate shallow bowl, combine the Panko breadcrumbs, cornmeal, salt and pepper.
- One at a time, remove a chicken tender from the buttermilk and dredge in the flour on all sides. Return the chicken tender to the buttermilk for a quick dunk then move to the bowl with the Panko breadcrumbs mixture and press down to get it to adhere to all sides. Place the coated chicken tender on the prepared baking sheet. Repeat until all chicken tenders have been coated.
- Spray the tops of the chicken tenders with baking spray.
- Bake at 450 for 20-25 minutes, until lightly browned and cooked through.
- Serve immediately with any desired dipping sauces, such as ketchup, honey mustard, Ranch or BBQ sauce.
Nutrition Facts : Calories 515 calories, Fat 21 grams fat, Protein 29 grams protein, ServingSize 1
CRUNCHY PARMESAN CHICKEN TENDERS
Provided by Giada De Laurentiis
Categories appetizer
Time 27m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500 degrees F.
- Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
- Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
- Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
- Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.
CRUNCHY CHICKEN TENDERS
This chicken is dipped in crushed cereal, then baked. A delicious alternative to fried chicken with a great crunch!
Provided by Tess
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with cooking spray.
- Mix flour, basil, chili powder, salt, and pepper together in a bowl. Mix egg and water together in another bowl. Pour crushed cereal into a third bowl.
- Dip each tender in the flour mixture first, shaking off excess. Dip in egg and then in crushed cereal. Place on the prepared baking sheet.
- Bake in the preheated oven until browned and no longer pink in the centers, 10 to 12 minutes on each side.
Nutrition Facts : Calories 402.5 calories, Carbohydrate 43.3 g, Cholesterol 186.9 mg, Fat 7 g, Fiber 1.6 g, Protein 41.2 g, SaturatedFat 2 g, Sodium 503.6 mg, Sugar 4.7 g
CRISPY OVEN BAKED CHICKEN TENDERS
Recipe video above. Beautifully golden, truly crunchy baked chicken tenders! The trick is to toast the breadcrumbs before coating the chicken. See recipe notes for pictured Honey Mustard Dipping sauce.
Provided by Nagi | RecipeTin Eats
Categories Baked Chicken Crumbed
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 248 g, Calories 416 kcal, Carbohydrate 29 g, Protein 42 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 163 mg, Sodium 973 mg, Fiber 1 g, Sugar 2 g
CRISPY PARMESAN-RANCH CHICKEN BREASTS (STRIPS OR TENDERS)
I use the boxed Kellogg's cornflake crumbs for this, you can usually find them next to the Shake and Bake chicken coating mixes, if you are not able to find the boxed crumbs then you can use a processor to crush the cornflakes, reduce the baking time to 25 minutes for strips and for tenders bake only 20 minutes --- LOW-FAT OPTION use a healthy butter alternative in place of butter
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 13 x 9-inch baking dish.
- Set oven to 350 degrees F.
- In a shallow dish mix together the cornflake crumbs with Parmesan cheese, garlic powder (if using) black pepper and dry ranch dressing mix.
- Place the melted butter in a shallow dish.
- Coat the chicken breast or strips into the melted butter, then roll into the cornflake mixture.
- Place in prepared baking dish.
- Bake uncovered for about 30 minutes or until the chicken is cooked through (strips or tenders or chicken strips might take less time).
Nutrition Facts : Calories 289.6, Fat 17.3, SaturatedFat 9.6, Cholesterol 114.3, Sodium 406.9, Carbohydrate 3.5, Fiber 0.1, Sugar 0.5, Protein 29
CRUNCHY PARMESAN CHICKEN TENDERS
A Giada de Laurentis recipe from the Food Network. Super fast and easy; a real kid pleaser! The dipping sauce is optional....
Provided by Raquel Grinnell
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 500 degrees F.
- Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
- Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
- Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 14-18 minutes.
- Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.
Nutrition Facts : Calories 525.7, Fat 35.5, SaturatedFat 8.1, Cholesterol 85.8, Sodium 728.6, Carbohydrate 13.1, Fiber 0.7, Sugar 3, Protein 37.5
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CRUNCHY BAKED CHICKEN TENDERS - THE CHUNKY CHEF
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- Preheat oven to 400 F degrees, and line a baking sheet with aluminum foil or parchment paper. Spread panko out into an even layer on baking sheet, spray lightly with cooking spray, and bake 3-4 minutes, until golden.
- Set panko aside in large shallow bowl. Add oven safe wire rack to top of baking sheet, and set aside. Increase oven temperature to 450 F degrees. To bowl, add parsley, salt, pepper, smoked paprika, onion powder and garlic powder. Toss to combine well.
- In another shallow bowl, add egg whites and splash of water. Beat lightly. Pat chicken tenders dry. Season chicken tenders with additional pinch of salt and pepper.
- Add chicken tender to egg white mixture, turning to coat. Lift up, allowing excess egg whites to drip off, then add to panko bowl. Coat chicken tender with seasoned panko, then transfer to prepared wire rack/baking sheet. Repeat with remaining tenders.
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