Oats And Breadcrumb Chicken Tenders Food

OATMEAL BAKED CHICKEN

Steps:

• Preheat oven to 375°; coat a 13-in. x 9-in. baking dish with cooking spray and set aside. In a shallow bowl or large resealable plastic bag, combine oats, paprika, chili powder, salt if desired, garlic powder, cumin and pepper. Dip chicken in milk, then coat with oat mixture. Place in prepared baking dish. Drizzle with butter. Bake, uncovered, until juices run clear and thermometer reads 170° when inserted into thickest part of chicken, 45-50 minutes.

OATMEAL-CRUSTED CHICKEN TENDERS

Steps:

• Preheat oven to 450°.
• Place oats in a food processor, and process for 20 seconds or until coarsely ground. Add cheese, thyme, salt, and pepper. Pulse to combine, and place in a shallow bowl.
• Place each chicken breast tender between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Coat both sides of tenders with cooking spray; dredge tenders in oat mixture.
• Place tenders on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until browned.
• Serve with dressings for dipping.

OAT-CRUSTED CHICKEN CUTLETS

Steps:

• Pulse 1/2 cup oats in a food processor until finely ground. Add cheese, parsley, 1/4 teaspoon each salt and pepper, and remaining 1/4 cup oats. Pulse just to combine. Transfer mixture to a shallow bowl.
• Remove tenders from chicken; reserve for another use. Pound chicken to a 1/2-inch thickness. Coat with 1 tablespoon olive oil; season with salt and pepper. Cover chicken in oat mixture, pressing lightly to adhere.
• Heat 2 tablespoons oil in a medium nonstick skillet over medium-high. When it shimmers, add half of chicken in a single layer and cook, flipping once, until golden brown and crisp, 5 to 6 minutes. Transfer to a wire rack. Wipe skillet clean and repeat process with 2 more tablespoons oil and remaining chicken. Serve with greens.

ORANGEY HERB AND OAT-CRUSTED CHICKEN TENDERS

Steps:

• In a large zip-top plastic bag, combine the oats, flour, oregano, thyme, garlic powder, onion powder, salt, and black pepper. Seal the bag and shake to combine. Using a brush or spoon, coat the chicken pieces all over with the marmalade. Add the chicken to the oat mixture, seal the bag, and shake to coat the pieces evenly.
• Refrigerate the chicken for up to 3 days or freeze for up to 3 months. Thaw completely in the refrigerator or microwave for about 4 minutes on LOW before baking.
• Preheat the oven to 400 degrees F. Coat a large baking sheet with cooking spray. Transfer the chicken pieces from the bag to the prepared baking sheet and spray the tops of them with cooking spray. Bake until golden brown and cooked through, about 20 minutes (no need to turn them). Serve hot.

OATS AND BREADCRUMB CHICKEN TENDERS

Steps:

• Whisk yogurt, garlic, ginger, salt, and black pepper together in a bowl. Place chicken strips into yogurt mixture and toss to coat. Cover with plastic wrap and refrigerate, 2 to 3 hours.
• Remove chicken strips from yogurt mixture and let sit for 10 to 15 minutes. Shake strips to remove excess yogurt and discard marinade.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Stir oats and bread crumbs together in a bowl. Press chicken strips into bread crumb mixture; gently toss between your hands so any crumbs that haven't stuck can fall away. Place the breaded chicken strips the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Turn strips over and bake until no longer pink in the center and cooked through, 5 to 10 minutes.