Crispy Oven Baked Chicken Tenders Recipes

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 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 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.

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 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.