Baked Chicken Tenders Recipes

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.

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.

Steps:

• Heat oven to 400ºF.
• Mix 1/4 cup mayo, milk and pepper. Add to chicken in medium bowl; stir until chicken is evenly coated. Refrigerate 30 min. to marinate.
• Pour coating mix onto plate. Dip chicken, 1 strip at a time, in coating mix, turning to evenly coat each strip; place in single layer on baking sheet. Discard marinade.
• Bake chicken 20 min. or until done. Meanwhile, mix remaining mayo, dressing and onions.
• Serve chicken with sauce.

Steps:

• Make the dip: Mix yogurt, chives, parsley, dill, lemon juice and garlic in a small bowl; season with salt and plenty of pepper. Set aside.
• Prepare the chicken: Heat oven to 450 degrees. Cut chicken breasts lengthwise into about 1 1/4-inch-wide strips. Season with salt and pepper, and set aside.
• Mix together flour and paprika in a medium bowl, and season with salt and pepper. Place eggs in a large bowl and whisk with 1 teaspoon water. Season with salt and pepper. Put bread crumbs in a large bowl or shallow baking dish, and season with salt and pepper.
• Working with few pieces at a time, toss the chicken in the flour mixture, making sure it's evenly coated. Shake off excess flour, and dip into egg wash. Shake off any excess.
• Dip chicken into bread crumb mixture a few pieces at a time, pressing to adhere as many bread crumbs as possible. Shake off any excess, and set chicken aside on a large plate.
• Place breaded chicken strips on a foil- or parchment-lined rimmed baking sheet. Drizzle with olive oil, and bake until one side is beginning to brown, 6 to 8 minutes. Using tongs or a spatula, flip chicken and continue to cook until the other side is golden brown and crisp, another 6 to 8 minutes. Serve with herbed yogurt dip.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Coat a baking sheet with cooking spray.
• Whisk milk and eggs in a small bowl. Combine baking mix, Parmesan cheese, garlic powder, paprika, and salt in a second bowl; mix well. Dunk chicken tenders in the egg mixture and then into the Parmesan mixture. Place onto the prepared baking sheet.
• Bake in the preheated oven until crispy, 20 to 25 minutes.

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).

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with foil and coat with cooking spray.
• Crush crackers in sleeve with a rolling pin until fine crumbs. Combine cracker crumbs and Parmesan cheese in a wide bowl.
• In a different bowl, mix together melted butter, Dijon mustard, parsley, garlic powder, salt and pepper.
• Dip chicken in butter mixture, then dredge in cracker mixture and place on baking sheet, spacing chicken pieces apart.
• Bake for 30 minutes or until browned.

Steps:

• Preheat the oven to 425 and spray a baking sheet lined with foil with non stick spray.
• Combine all dry ingredients except chicken.
• Dip chicken tenders in egg/water mixture then panko mixture.
• Put the coated chicken on the sheet and bake for 18- 20 minutes, flip once halfway through.

Steps:

• Preheat oven to 400; grease an 11x7 baking pan; set aside.
• Pour Ranch dressing into Bowl 1.
• Combine Bowl 2 ingredients, set aside.
• Toss chicken in Bowl 1, then Bowl 2; fluffing artistically :-) .
• Place chicken cubes in single layer on baking pan.
• Bake for 12-15 minutes.
• Serve with additional Ranch dressing.
• VARIATION: Use Bleu cheese dressing instead (much more yumm-o for the grown-up palate!).
• VARIATION #2: There's always the honey-mustard salad dressing route, too.