Cheesy Chicken Tenders Recipes

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:

• Heat oven to 400°. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
• Cut chicken lengthwise into 1/2-inch strips. Mix crushed crackers and cheese in large resealable plastic bag. Beat egg in large bowl; add chicken strips to egg and toss to coat. Remove chicken from egg, allowing excess to drip off; place chicken in bag of cracker mixture. Seal bag and shake to coat evenly with cracker mixture. Place chicken strips in single layer in pan.
• Bake uncovered 10 to 12 minutes or until no longer pink in center. Serve with barbecue sauce.

Steps:

• Preheat oven to 350°F.
• Line a cookie sheet with aluminum foil (or silpat if you have it).
• Place the Cheez-it's in a zip-lock baggie and give it to your kid to play catch, touch football, whatever. Smack the back a few times with a rolling pin... get the cheese-it's crushed, but don't worry if there are some larger pieces. Pour into a shallow bowl or plate.
• Crack the eggs into a bowl and add the water. Whisk together until combined well. (something else your child can do!).
• Dip the chicken in the egg mixture, then roll around in the crushed Cheez-it's (kids love this part!)
• Place on the cookie sheet, continue until all the chicken is coated.
• Lightly spray all coated chicken with the cooking spray.
• Bake at 350°F about 15 -20 minutes (start checking the smaller ones after 10 minutes. I always pull them out as they get cooked through so that the smallest isn't incinerated by the time the largest piece is done cooking).

Steps:

• Heat oven to 375ºF.
• Spray baking sheet with cooking spray. Combine coating mix, bacon and paprika in medium bowl; stir in cheese.
• Moisten chicken with water; lightly press cheese mixture onto both sides of chicken. (Chicken will not be completely coated.) Place on prepared baking sheet; top with remaining cheese mixture.
• Bake 15 min. or until chicken is done.
• Serve with vegetable dippers and dressing.

Steps:

• preheat oven to 350.
• coat chicken with sour cream.
• then coat with cracker crumbs.
• when done pour melted butter on top then bake for 30 min or till chicken is done.

Steps:

• Move an oven rack to the lower third of the oven and preheat to 475 degrees F (245 degrees C). Brush a large, shallow baking pan with oil.
• Pulse crackers in a food processor until finely ground. Transfer to a wide, shallow bowl and stir in pepper.
• Toss tenders with mustard in a large bowl until coated. Dredge, 2 at a time, in cracker crumbs until evenly coated. Arrange in a single layer, without crowding, in the prepared pan.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).