Crunchy Baked Chicken Tenders Recipes
CRUNCHY CHICKEN TENDERS
This chicken is dipped in crushed cereal, then baked. A delicious alternative to fried chicken with a great crunch!
Provided by Tess
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with cooking spray.
- Mix flour, basil, chili powder, salt, and pepper together in a bowl. Mix egg and water together in another bowl. Pour crushed cereal into a third bowl.
- Dip each tender in the flour mixture first, shaking off excess. Dip in egg and then in crushed cereal. Place on the prepared baking sheet.
- Bake in the preheated oven until browned and no longer pink in the centers, 10 to 12 minutes on each side.
Nutrition Facts : Calories 402.5 calories, Carbohydrate 43.3 g, Cholesterol 186.9 mg, Fat 7 g, Fiber 1.6 g, Protein 41.2 g, SaturatedFat 2 g, Sodium 503.6 mg, Sugar 4.7 g
CRISPY BAKED CHICKEN TENDERS
After reviewing several oven-fried, baked chicken recipes, I created this spicy, savory, slightly sweet, crispy baked chicken without any added salt. Using a cooking rack inside the baking dish helps to keep the chicken crispy on all sides and prevent the chicken from getting soggy on the bottom.
Provided by Occasional Cooker
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 45m
Yield 6
Number Of Ingredients 19
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).
Nutrition Facts : Calories 365.4 calories, Carbohydrate 45.5 g, Cholesterol 75.1 mg, Fat 6.3 g, Fiber 1 g, Protein 32.3 g, SaturatedFat 2.3 g, Sodium 1027.4 mg, Sugar 13.8 g
CRUNCHY PARMESAN CHICKEN TENDERS
Provided by Giada De Laurentiis
Categories appetizer
Time 27m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500 degrees F.
- Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
- Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
- Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
- Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.
CRUNCHY PARMESAN CHICKEN TENDERS
A Giada de Laurentis recipe from the Food Network. Super fast and easy; a real kid pleaser! The dipping sauce is optional....
Provided by Raquel Grinnell
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 500 degrees F.
- Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
- Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
- Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 14-18 minutes.
- Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.
Nutrition Facts : Calories 525.7, Fat 35.5, SaturatedFat 8.1, Cholesterol 85.8, Sodium 728.6, Carbohydrate 13.1, Fiber 0.7, Sugar 3, Protein 37.5
OVEN-BAKED CRISPY CHICKEN TENDERS
Make and share this Oven-Baked Crispy Chicken Tenders recipe from Food.com.
Provided by Keee8698
Categories Chicken Breast
Time 1h30m
Yield 12 chicken tenders, 4-5 serving(s)
Number Of Ingredients 9
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.
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CRUNCHY BAKED CHICKEN TENDERS (+ VIDEO) - FAMILY FOOD …
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From familyfoodonthetable.com
Reviews 6Calories 515 per servingCategory Chicken
From familyfoodonthetable.com
Reviews 6Calories 515 per servingCategory Chicken
- In a large bowl, place the chicken tenders in the buttermilk and let marinate for up to 30 minutes, if possible. (If you are short on time, it's OK to shorten or skip this part.)
- Meanwhile, set up the dredging station. Place the flour, Italian seasoning and paprika in a shallow bowl and mix well. In a separate shallow bowl, combine the Panko breadcrumbs, cornmeal, salt and pepper.
- One at a time, remove a chicken tender from the buttermilk and dredge in the flour on all sides. Return the chicken tender to the buttermilk for a quick dunk then move to the bowl with the Panko breadcrumbs mixture and press down to get it to adhere to all sides. Place the coated chicken tender on the prepared baking sheet. Repeat until all chicken tenders have been coated.
CRUNCHY BAKED CHICKEN TENDERS - THE CHUNKY CHEF
Preheat oven to 400 F degrees, and line a baking sheet with aluminum foil or parchment paper. Spread panko out into an even layer on …
From thechunkychef.com
Ratings 16Calories 284 per servingCategory Main Course
From thechunkychef.com
Ratings 16Calories 284 per servingCategory Main Course
- Preheat oven to 400 F degrees, and line a baking sheet with aluminum foil or parchment paper. Spread panko out into an even layer on baking sheet, spray lightly with cooking spray, and bake 3-4 minutes, until golden.
- Set panko aside in large shallow bowl. Add oven safe wire rack to top of baking sheet, and set aside. Increase oven temperature to 450 F degrees. To bowl, add parsley, salt, pepper, smoked paprika, onion powder and garlic powder. Toss to combine well.
- In another shallow bowl, add egg whites and splash of water. Beat lightly. Pat chicken tenders dry. Season chicken tenders with additional pinch of salt and pepper.
- Add chicken tender to egg white mixture, turning to coat. Lift up, allowing excess egg whites to drip off, then add to panko bowl. Coat chicken tender with seasoned panko, then transfer to prepared wire rack/baking sheet. Repeat with remaining tenders.
TRULY CRISPY OVEN BAKED CHICKEN TENDERS - RECIPETIN EATS
Preheat oven to 200C/390F. Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for …
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5/5 (435)Total Time 30 minsCategory Baked, Chicken, CrumbedCalories 416 per serving
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5/5 (435)Total Time 30 minsCategory Baked, Chicken, CrumbedCalories 416 per serving
CRISPY BAKED CHICKEN TENDERS - SUPER HEALTHY KIDS
Instructions. Preheat oven to 400 F, and place a metal roasting rack on top of a cookie sheet. Set aside. Add the bread, Parmasan cheese, paprika, salt, and a few grinds of pepper into a blender; blend until medium crumbs form. …
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Low-Sodium Baked Chicken Tenders Yummly. large egg, salt substitute, all-purpose flour, salt substitute and 5 more. Baked Chicken Tender Caesar Wrap Eat Up! Kitchen. chicken breasts, panko bread crumbs, cooking spray, eggs, bacon and 8 more.
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SUPER CRISPY CHICKEN TENDERS - DINNER, THEN DESSERT
Dip each piece of chicken from the buttermilk bowl to the flour mixture. Dip it into the eggs then back into the flour mixture. Shake excess flour gently off and put the chicken onto a baking sheet. Repeat with all the pieces. Heat the oil (three inches deep) in a dutch oven on medium high heat to 350 degrees.
From dinnerthendessert.com
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CRISPY BAKED CHICKEN TENDERS (PANKO) - CHEW OUT LOUD
Preheat oven to 400F, with rack on lower middle position. Line a large baking sheet with foil and generously grease the foil. Add panko breadcrumbs in a single layer on greased foil; spray oil over the top of the panko. Brown panko for 4 minutes, or until golden and crisp.
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CRISPY BAKED CHICKEN TENDERS - EASY & HEALTHY RECIPE ...
In the third dish, place the panko bread crumbs. Coat the chicken first in the flour, then in the egg mixture, and finally in the panko. Place chicken on the prepared baking rack/sheet. Bake for 16-18 minutes, or until cooked through to at least 165° F and lightly browned.
From kristineskitchenblog.com
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Set up dredging station with flour, eggs and breading. Season chicken with salt and pepper. Dredge chicken in flour, dip in eggs, and coat with breading. Bake chicken tenders in a 375° F oven for about 14-15 minutes, flipping halfway through. The chicken should be crispy and golden brown on the outside, the juices should run clear, and the ...
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Instructions. Preheat the oven to 450º and place a metal cooking rack on a baking sheet. Spray the rack with non-stick cooking spray. Set aside. Next, add the panko, flour, garlic powder, Italian seasoning, red pepper flakes, salt, and pepper to a large bowl and stir everything together until combined.
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CRISPY BAKED CHICKEN TENDERS WITH ... - FORK KNIFE SWOON
Preheat oven to 375 degrees. Fill one mixing bowl with the flour, another with the whisked eggs, and a third with the panko, Parmesan, rosemary, parsley, salt and pepper. Stir to evenly combine the panko mixture. Dredge each chicken piece in the flour, until evenly coated, then dip in the egg mixture, and finally in the panko mixture, pressing ...
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Instructions. In a mixing bowl, add 1 cup buttermilk, ½ tsp paprika, ½ tsp garlic powder, ¼ tsp cayenne pepper, and whisk well. Add 2 pounds chicken tenders and submerge them into the mixture. Cover the bowl and refrigerate for at least one hour or overnight. When ready to cook, preheat the oven to 375°F. Place a wire rack on a baking sheet ...
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Dredge the chicken. Dip the chicken in your milk and egg mixture, then in another bowl, dredge your tenders in the cornflake mixture. Bake. In a tray with a spritz of cooking spray, bake the chicken for 15 mins. Make the sauce. Combine the sauce ingredients in a small bowl. Serve and enjoy!
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How long to bake chicken tenders in the oven. Preheat your oven to 400 degrees F. Choose your baking method (lined baking sheet or rack) and prep the chicken. Bake at 400 degrees for 15-20 minutes or until the chicken tenders are golden brown and crispy. If not using a wire rack, you’ll need to turn the chicken pieces over after about 10 minutes.
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Add parsley, salt, pepper, smoked paprika, onion powder, and garlic powder to the bowl, and toss to combine. Increase oven temperature to 425 F. Add oven safe wire rack to top of baking sheet, and set aside. In another medium bowl, add eggs and beat lightly. Pat chicken tenders dry, and season with salt and pepper.
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CRISPY OVEN CHICKEN TENDERS - SPEND WITH PENNIES
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Instructions. Preheat oven to 425°F with a rack in the center. In a large mixing bowl, stir together mayo, garlic, lemon juice, mustard, salt, some pepper and two tablespoons of the parmesan. Dry chicken well with paper towels. Remove tough tendons.
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THE ORIGINAL KFC CRISPY CHICKEN TENDERS RECIPE - THEFOODXP
To make the marinade, mix buttermilk and hot sauce in a bowl. Then, marinate the chicken strips in it for half an hour. Take another bowl and beat an egg in it. In a third bowl, add flour, baking powder, garlic powder, paprika, black pepper, and salt and mix them. You are all ready to make the chicken tenders now. 2.
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Cool the baked chicken tenderloins and place them on a baking sheet in the freezer. Freeze for 2-3 hours, then transfer the individual baked chicken strips to a freezer bag. Store in the freezer up to 3 months. To reheat, place frozen chicken on a baking sheet and bake in a 450F / 230C oven for 18-20 minutes until heated through.
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CRISPY BAKED CHICKEN TENDER RECIPE - PUREWOW
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and then grease it with nonstick cooking spray. 2. In a medium-size shallow bowl, whisk the flour with the salt, black pepper and cayenne to combine. In a second medium-size shallow bowl, whisk the eggs. In a third medium-size shallow bowl, stir the panko with the sesame ...
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Dredge chicken chunks in the flour, coat next with the eggs and finally roll in the seasoned crumbs. Brush the rack lightly with a little more olive oil. Evenly space on rack. Bake for about 20 minutes until internal temperature is 165 degrees. Allow to cool for about 5 minutes, if you can resisit it.
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4 INGREDIENT CRISPY BAKED CHICKEN TENDERS - CITRUS & DELICIOUS
Preheat oven to 375ºF. Crack egg into a shallow dish and whisk until liquefied. Add flour to one shallow dish and panko to another shallow dish. Working in an assembly line fashion, dip individual tenders into flour, egg, and then panko.
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Preheat the oven to 400 degrees. Spread panko breadcrumbs evenly on a parchment-lined baking sheet. Spray lightly with cooking oil. Toast the breadcrumbs for 3-4 minutes, or until golden brown. Move from the baking sheet into a bowl. Leave the oven on to bake the tenders. Trim and devein the chicken tenders.
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SMARTSKINNYRECIPES.COM
CRISPY BAKED CHICKEN TENDERS - THE GENETIC CHEF
In a large bowl, combine the mayonnaise and hot sauce. Add chicken tenders and toss to combine. Let it marinate while you prepare remaining ingredients and the oven preheats. Set oven rack on the lowest bottom portion of your oven. This will give you a nice brown crust. Preheat oven 425 degrees.
From thegeneticchef.com
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BAKED CHICKEN TENDERS {CRISPY} - TWO PEAS & THEIR POD
Season the chicken tenders with salt and pepper. Set aside. Get out three shallow bowls. In the first bowl or plate, whisk together the flour, cornstarch, paprika, salt, garlic powder, onion powder, and pepper. In the second bowl, use a fork to beat the eggs and water together. Put the panko in the third bowl.
From twopeasandtheirpod.com
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CRISPY AIR FRYER CHICKEN TENDERS - THE RECIPE REBEL
Bread: In a shallow baking dish, stir together Panko, breadcrumbs, flour, and seasonings. Pull the chicken out of the marinade and dredge each piece in the breading to coat. Air fry: Preheat the air fryer to 400ºF, grease with oil spray, and add in the chicken. Air fry until golden and crispy. Soak chicken in buttermilk mixture.
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Stir to combine. Place the eggs in a medium bowl. Add 2 tablespoons of water and whisk until smooth. Place the Italian breadcrumbs, panko breadcrumbs, parmesan cheese and salt and pepper to taste in a medium bowl. Stir to combine. Dip each chicken tender in flour, then coat in egg, then roll in the breadcrumb mixture.
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CRISPY OVEN BAKED CHICKEN TENDERS - RECIPES FROM A PANTRY
Preheat the oven to 400F / 200C, line a large baking pan with parchment paper and set aside. Whisk the eggs, mayonnaise and water together in a shallow bowl. In a separate shallow bowl, whisk together breadcrumbs, flour, paprika, garlic …
From recipesfromapantry.com
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Arrange a rack in the middle of the oven and heat to 400°F. Spread the panko into a thin, even layer on a rimmed baking sheet. Bake until golden-brown, about 4 minutes.
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Use your first hand to pat and turn the strip into the breadcrumb mixture. Transfer the strip to the wire rack over the baking sheet. Repeat with all the remaining chicken strips. Bake in the oven until cooked through and golden, and the internal temperature is 165F in the centre, about 18-20 minutes.
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CRUNCHY BAKED CHICKEN TENDERS - FIVEHEARTHOME
Preheat oven to 375°F. Line a large baking sheet with parchment paper. Drain the salt water from the chicken tenders; rinse chicken with cool water and pat dry with paper towels.
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BAKED CHICKEN TENDERS - HEALTHY SEASONAL RECIPES
5. Using right hand coat the chicken tender with the egg. 6. Press the chicken tender into the panko mixture to coat completely. 7. Transfer the chicken to a baking sheet coated with cooking spray. 8. Transfer the baking sheet to the oven and bake until the chicken is cooked through and the breading is crispy.
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From healthyseasonalrecipes.com
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