BAKED CHICKEN TENDERS
These baked chicken tenders are super simple and quick for those hectic weekday meals. I've put them on top of a salad with homemade honey mustard dressing. They would also go great with some french fries. The variations are endless.
Provided by Sugarmagnolia_fl
Categories Lunch/Snacks
Time 26m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Preheat Oven to 425°F.
- Mix chicken tenders and mayonnaise in a bowl to lightly coat chicken with mayonnaise.
- Mix bread crumbs and cheese in a gallon-size zippie bag.
- Prepare baking sheet with cooking spray.
- Put 1-2 chicken tenders in the zippie bag with the bread crumbs and shake to coat.
- Place chicken tenders in a single layer on prepared baking sheet.
- Continue until all tenders are coated and on the baking sheet.
- Bake in preheated oven for 8 minutes. Gently flip each one, so as not to remove the breading, and bake an additional 8 minutes.
- Serve with your favorite dipping sauce.
EASY BAKED CHICKEN TENDERS
A wholesome twist on the classic favorite chicken tenders....I personally would prefer these baked over fried any day!
Provided by Tarryn
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Place egg in a shallow dish. Place bread crumbs, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well. Dip 2 chicken strips into egg and then place into bread crumb mixture and shake to coat. Place coated chicken pieces onto the prepared baking sheet. Repeat with remaining chicken.
- Spray each chicken tender with cooking spray 2 times.
- Bake tenders in the preheated oven for 7 minutes; flip, continue to bake on opposite side until no longer pink in the centers, about 7 minutes more. Remove from the oven.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil tenders in the preheated oven for extra crunch, about 2 minutes more.
Nutrition Facts : Calories 172 calories, Carbohydrate 25.6 g, Cholesterol 72.2 mg, Fat 3.7 g, Fiber 0.5 g, Protein 16.7 g, SaturatedFat 1 g, Sodium 688.7 mg, Sugar 0.7 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
OVEN BAKED CHICKEN TENDERS
Get the recipe for Oven Baked Chicken Tenders.
Provided by Ananda Eidelstein
Time 50m
Number Of Ingredients 15
Steps:
- Preheat oven to 450°F. Line a rimmed baking sheet with foil and lightly coat with cooking spray. Season chicken with salt and pepper.
- Whisk flour, paprika, ground mustard, garlic powder, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. In another large bowl, beat eggs and milk.
- Melt half the butter in a large skillet over medium. Add 2 cups Panko and cook, stirring constantly, until golden, 1 to 2 minutes. Transfer to a shallow baking dish. Repeat with remaining butter and Panko; transfer to baking dish. Stir in 1 teaspoon salt and several grinds of pepper.
- Working in batches, dredge tenders in flour mixture, shaking off excess. next, dip in egg wash, letting excess drip off, and then coat with Panko, pressing to adhere. Bake or freeze.
- To bake one batch: Place 12 tenders on prepared baking sheet. Bake until golden on undersides, 6 to 8 minutes. Spray tenders with cooking spray, flip, and cook until golden and crisp all over, 6 to 8 minutes more. Stir together mayonnaise, Dijon, and honey. Serve with tenders.
- To freeze: Arrange uncooked tenders in a shallow baking dish with parchment paper between layers. Freeze until solid, about 2 hours. Transfer to resealable freezer bags and freeze for up to 1 month.
- To bake from frozen: Place frozen, unthawed tenders on prepared baking sheet. Bake until golden on undersides, 12 to 15 minutes. Spray tenders with cooking spray, flip, and cook until golden and crisp all over, 12 to 15 minutes more. To air fry, cook at 400 F for 10 to 15 minutes and shake halfway through.
Nutrition Facts : Calories 400 kcal, Carbohydrate 30 g, Cholesterol 154 mg, Protein 31 g, SaturatedFat 5 g, Sodium 548 mg, Sugar 5 g, Fat 16 g, UnsaturatedFat 0 g
BAKED CHICKEN TENDERS
Steps:
- Preheat the oven to 425 degrees F. Line a cookie sheet with foil, then place a wire rack on top.
- For the chicken tenders: Mix the cracker crumbs and Parmesan together in a large bowl. In a shallow dish, mix the mayonnaise, mustard, cider vinegar and some salt and pepper.
- Sprinkle the chicken tenders with a little salt and pepper and then place them, one by one, in the mayonnaise mixture. Scrape off excess mayonnaise and then roll the tenders in the crumb mixture to coat. As you go, place the coated tenders on the wire rack.
- Bake until cooked through and golden brown, 25 minutes. Let cool on the rack for 5 minutes.
- For the Dijon sauce: Meanwhile, in a small bowl, combine the mustard, mayonnaise, honey, cayenne and some salt and pepper. Mix until smooth and lump free.
- Transfer the chicken tenders to a serving platter. Serve with the Dijon sauce.
OVEN-BAKED CRISPY CHICKEN TENDERS
Make and share this Oven-Baked Crispy Chicken Tenders recipe from Food.com.
Provided by Keee8698
Categories Chicken Breast
Time 1h30m
Yield 12 chicken tenders, 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and spray lightly with cooking spray. Set aside.
- In a medium bowl, combine the garlic, spices, and buttermilk. Add the chicken and turn in the marinade. Cover and refrigerate one hour.
- Place the cornflake crumbs on a plate. Drain the chicken tenders. Pick up a chicken tender with one hand, and turn it in the cornflake coating, using the other hand to gently press additional coating onto the sides. Place on the baking sheet and repeat.
- Bake, in a single layer, until firm, about 15 minutes.
CRISPY BAKED CHICKEN TENDERS
After reviewing several oven-fried, baked chicken recipes, I created this spicy, savory, slightly sweet, crispy baked chicken without any added salt. Using a cooking rack inside the baking dish helps to keep the chicken crispy on all sides and prevent the chicken from getting soggy on the bottom.
Provided by Occasional Cooker
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 45m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place a cooking rack inside a baking dish and spray both with cooking spray.
- Combine flour, garlic powder, and pepper in a flat dish; stir until evenly combined. Stir mustard, honey, egg substitute, and hot sauce together in a small bowl.
- Combine cornflake crumbs, bread crumbs, Parmesan cheese, onion flakes, garlic powder, pepper, paprika, onion powder, Italian seasoning, and cayenne pepper in another flat dish; stir until ingredients are evenly distributed.
- Dip chicken tenders into the flour mixture until coated evenly, then dip into the egg mixture, shaking off any excess liquid. Drag the chicken through the bread crumb mixture, covering evenly.
- Place chicken on the prepared cooking rack. Spray the chicken with cooking spray.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 365.4 calories, Carbohydrate 45.5 g, Cholesterol 75.1 mg, Fat 6.3 g, Fiber 1 g, Protein 32.3 g, SaturatedFat 2.3 g, Sodium 1027.4 mg, Sugar 13.8 g
OVEN-FRIED CHICKEN TENDERS
You can make anything more delicious, even an all-time family favorite with these easy-to-make-easier-to-finish oven-fried chicken tenders. They're the perfect recipe to put together in no time! The not-so-secret secret ingredients for these homemade chicken tenders are panko bread crumbs, Gold Medal™ flour, and yes, a whole lot of love.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 330, Carbohydrate 23 g, Cholesterol 105 mg, Fat 2, Fiber 0 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 0 g, TransFat 0 g
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