Baked Crack Dip Chicken Tenders Recipe 45

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.

Steps:

• Preheat oven to 375 degrees Fahrenheit. Combine Greek yogurt, cheese, bacon and Ranch dressing mix. Spread Greek yogurt mixture over chicken tenders. Top Greek yogurt with the crushed corn flakes. Bake for 20-25 minutes.

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:

• 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:

• Mix canned chicken and mayo like you are making tuna sandwiches, but add a little bit more mayo.
• If you add too much and it is runny, add more chicken.
• Then add Mrs.
• Dash to taste.
• Refrigerate until cold.
• Then dip in your cracker and eat!
• (I like wheat thins the best.).

Steps:

• In a skillet over medium heat add chicken and hot sauce and heat through.
• Stir in cream cheese and ranch dressing, stirring until mixture is well blended and warm.
• Mix in half of the shredded cheese and add mixture to a slow cooker.
• Sprinkle remaining cheese on top and cook on low until hot and bubbly.
• Serve with celery sticks and crackers.

Steps:

• MIX ALL INGREDIENTS TOGETHER.
• You can use all or part of the ranch packet... depending on how much you like the ranch flavoring!
• Serve with crackers. Enjoy!