HEALTHIER OVEN FRIED CHICKEN TENDERS
These Healthier Oven Fried Chicken Tenders are the perfect way to enjoy that fried chicken taste without all the fat! They're baked to perfection with a crispy crust and the perfect blend of herbs and spices!
Provided by Chrissie (thebusybaker.ca)
Categories Appetizer Baking Dinner Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Preheat your oven to 435 degrees Fahrenheit and set aside a sheet pan.
- In a large bowl or plastic Ziploc bag, add the flour, breadcrumbs, paprika, seasoning salt, pepper, garlic powder, chili powder, and cayenne pepper. Toss or stir well to combine.
- Add the chicken strips to the flour mixture and toss very well to coat.
- Add the butter to the sheet pan and place it in the oven to preheat until the pan is hot and the butter is melted.
- Distribute the butter over the pan using a spoon or pastry brush, and place the coated chicken strips in the butter on the sheet pan.
- Spray the tops of the chicken strips with the vegetable oil cooking spray just before placing the pan in the oven.
- Turn the chicken strips after 10 minutes in the oven. Spray with a small amount of additional vegetable oil cooking spray when you turn them, if needed.
- Bake for another 5-10 minutes, or until both sides are crispy and the chicken tenders are cooked through.
- Serve immediately with your favourite side dishes!
Nutrition Facts : ServingSize 5 strips, Calories 488 kcal, Carbohydrate 26 g, Protein 52 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 175 mg, Sodium 1933 mg, Fiber 3 g, Sugar 1 g
LOW CARB KETO CHICKEN TENDERS RECIPE
Low carb keto chicken tenders with pork rinds are crispy on the outside, juicy on the inside. This keto chicken strips recipe has just 1 net carb per 3 strips!
Provided by Maya Krampf
Categories Main Course
Time 23m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (204 degrees C). Line a baking sheet with foil and grease with any fat of your choice.
- Set up two shallow medium bowls: place the mayonnaise in one and in the other stir together the pork rinds, whey protein powder, garlic powder, and paprika.
- Toss the chicken strips in the bowl with the mayonnaise. Take a chicken strip from the bowl and remove any excess mayonnaise. Use the other hand to press the chicken into the breading mixture and scoop more breading over the top, submerging the chicken strip to coat on all sides. Place on the baking sheet. Repeat with the remaining chicken strips.
- Bake for 12-15 minutes, until just barely cooked through.
- Turn on the broiler. Place the chicken strips under the broiler for 1-2 minutes to crisp up more.
Nutrition Facts : Calories 462 kcal, Protein 44 g, Fat 29 g, SaturatedFat 2.1 g, Cholesterol 28.1 mg, Sodium 336.2 mg, Fiber 0.1 g, ServingSize 1 serving
HEALTHY BAKED CHICKEN TENDERS (NO BREADING)
Easy healthy baked chicken tenderloins without breading and with a dry rub that cook in just 10 mins! Dip in your favorite sauce or use in recipes.
Provided by Jen @ Whole Lotta Yum
Categories Chicken
Time 20m
Number Of Ingredients 3
Steps:
- Preheat the oven to 400F and put the oven rack in the center position.
- Lay the raw chicken on a baking sheet.
- Brush one side of the chicken tenders with olive oil or the melted butter.
- Sprinkle chicken rub on the side that was just brushed with oil or melted butter.
- Flip the chicken tenders over and continue brushing with the oil or butter and sprinkle the 2nd side with chicken rub.
- Bake the chicken for a total of 10 minutes, flipping after 5 minutes, if desired but not required, and then continue cooking on the other side until the internal temperature of the chicken reaches 160F.
- Let the chicken rest for 5 minutes until serving.
FRIED CHICKEN STRIPS
I recently made this recipe of Mom's for my in-laws and they told me it was the "best fried chicken ever." Slicing the chicken breasts into strips cuts down on cooking time and ensures every piece is crunchy and evenly coated. Serve the homemade chicken tenders with your favorite dipping sauce. -Genny Monchamp, Redding, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine the first 5 ingredients. In another shallow bowl, beat egg and milk. Dip chicken into egg mixture, then cracker mixture. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 388 calories, Fat 19g fat (3g saturated fat), Cholesterol 98mg cholesterol, Sodium 704mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.
EASY CHICKEN STRIPS
I came up with these crispy strips one night when I was looking for a fast new way to serve chicken. They also make delightful appetizers, especially when served with barbecue or sweet-and-sour sauce for dunking. -Crystal Sheckles-Gibson, Beespring, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. In a shallow bowl, combine flour and seasoned salt. Place cornflakes and butter in separate shallow bowls. Coat chicken with flour mixture, then dip in butter and coat with cornflakes., Transfer to an ungreased baking sheet. Bake until golden brown and juices run clear, 15-20 minutes.
Nutrition Facts : Calories 283 calories, Fat 12g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 438mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein.
NUTTY CHICKEN SATAY STRIPS
Keep these nutty chicken satay strips in the fridge for a healthy choice when you're peckish. The chicken is served with cucumber and sweet chilli sauce
Provided by Sara Buenfeld
Categories Lunch, Snack, Starter
Time 20m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 4 and line a baking tray with non-stick paper.
- Mix 2 tbsp chunky peanut butter with 1 finely grated garlic clove, 1 tsp Madras curry powder, a few shakes of soy sauce and 2 tsp lime juice in a bowl. Some nut butters are thicker than others, so if necessary, add a dash of boiling water to get a coating consistency.
- Add 2 skinless chicken breast fillets, cut into strips, and mix well. Arrange on the baking sheet, spaced apart, and bake in the oven for 8-10 mins until cooked, but still juicy.
- Eat warm with roughly 10cm cucumber, cut into fingers, and sweet chilli sauce. Alternatively, leave to cool and keep in the fridge for up to 2 days.
Nutrition Facts : Calories 276 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium
CRUNCHY CHICKEN STRIPS
Try making this simple starter ahead and freezing it ready for a special occasion or party
Provided by Good Food team
Categories Buffet, Canapes, Snack, Starter, Supper
Time 17m
Number Of Ingredients 8
Steps:
- Cut each chicken breast into five strips. Season the egg, then coat each piece of chicken first in the egg, then the polenta. Heat about 2cm oil in a frying pan, add the chicken and fry for 5-7 mins until the coating is crisp. Drain well on kitchen paper.
- Spoon the crème fraîche into a small bowl and swirl in the peri-peri sauce. Dress the watercress with the vinaigrette and serve on the side with the chicken and dipping sauce.
Nutrition Facts : Calories 559 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 0.54 milligram of sodium
LOW-FAT BUFFALO CHICKEN STRIPS
Easy and low fat! Very tasty. Freezes well, cheaper and better for you than those store bought ones!
Provided by Kim S.
Categories Chicken Breast
Time 29m
Yield 9 tenders, 3 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400.
- Rinse chicken strips, lay on paper towels to dry.
- Dredge each strip in flour, then RedHot sauce, then Panko bread crumbs.
- Lay on sprayed baking sheet (or parchment covered baking sheet).
- Bake for 17 minutes at 400 degrees.
- You can use regular bread crumbs. The critical thing is not to overcook these. They should be soft and moist. If you cut breasts into strips, you should adjust the cooking time (less time if you slice them thinner than tenders, more if you slice them thicker). We like to serve them with extra Frank's RedHot Sauce. My package of tenders yeilded 9 tenders, I'm calling 3 tenders a serving.
LOW-FAT FRIED CHICKEN STRIPS
These chicken strips are from Cooking Light Magazine's recipe-"Fried Chicken Salad". My kids did not care to much for all of it together as a salad, but we all love the chicken strips. I always double the recipe and freeze half for another time. They are simply delicious. I won't buy another pre-frozen manufactured chicken nugget or strip again.
Provided by lisar
Categories Spreads
Time 51m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 6 ingredients in a shallow dish, and set aside.
- Combine the chicken and the buttermilk in a plastic zip-top bag; seal and marinate in refrigerator 30 minutes.
- Remove the chicken and discard the marinade.
- Pour olive oil in skillet to just barely covering the entire bottom of the pan.
- Heat oil over medium heat.
- Dredge a few chicken strips at a time in breadcrumb mixture, tossing to coat.
- Add chicken to the pan, and cook 3 minutes on each side or until done.
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