Oven Fried Chicken Tenders With Five Spice Bbq Sauce Food

OVEN-FRIED CHICKEN TENDERS WITH FIVE-SPICE BBQ SAUCE

Steps:

• Preheat oven to 475 degrees F. In 10-inch skillet, toast bread crumbs and sesame seeds over high heat about 5 minutes or until golden, stirring frequently. Transfer crumb mixture to plate.
• In medium bowl, with wire whisk or fork, mix egg white, 1/2 teaspoon five-spice powder, and salt until foamy. Dip tenders in egg-white mixture, then in crumb mixture to coat. Place tenders on cookie sheet. Bake tenders 13 to 15 minutes or until they lose their pink color throughout. Do not turn tenders over.
• Meanwhile, in same skillet, heat oil over medium heat until hot. Add onion and cook 8 to 10 minutes or until soft and lightly browned. Remove skillet from heat; stir in ketchup, sugar, vinegar, Worcestershire sauce, and remaining five-spice powder. Pour sauce into small bowl; serve with tenders.

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.

EASY BAKED CHICKEN TENDERS

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.

OVEN FRIED CHICKEN TENDERS

Steps:

• 1. Melt Butter in a bowl add chopped garlic..set aside. Mix bread crumbs,parmesan cheese, salt, pepper,& garlic powder. Dip each tender in the butter/garlic mixture, then into the bread crumb mixture... and lay on a sprayed cookie sheet. After all tenders are coated.. pour remaining butter/garlic mixture over the top. Bake at 350* for approx 40 minutes..or however crispy you want them.. bake accordingly.

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.

SPICY OVEN FRIED CHICKEN

Steps:

• 1. Combine buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and ½ teaspoon pepper in large zip-top plastic bag. Add onion, then chicken and mix to coat. Put the plastic bag in a bowl (to catch any leaks) in the refrigerator and marinade for at least 3 hours or up to 1 day, turning chicken occasionally.
• 2. Combine breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken on baking sheets. If desired, you can arrange the chicken on racks on baking sheets.
• 3. Preheat oven to 425°F. Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 45 minutes. Serve warm or at room temperature.