Oatmeal Crusted Chicken Tenders Recipes

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OATMEAL BAKED CHICKEN

This recipe proves you can have fried chicken without a lot of fuss. The chili powder and cumin add a subtle spiciness that appeals to everyone.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10



Oatmeal Baked Chicken image

Steps:

  • Preheat oven to 375°; coat a 13-in. x 9-in. baking dish with cooking spray and set aside. In a shallow bowl or large resealable plastic bag, combine oats, paprika, chili powder, salt if desired, garlic powder, cumin and pepper. Dip chicken in milk, then coat with oat mixture. Place in prepared baking dish. Drizzle with butter. Bake, uncovered, until juices run clear and thermometer reads 170° when inserted into thickest part of chicken, 45-50 minutes.

Nutrition Facts : Calories 478 calories, Fat 26g fat (7g saturated fat), Cholesterol 124mg cholesterol, Sodium 207mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 43g protein.

1-1/2 cups quick-cooking oats
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon salt, optional
3/4 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1/2 cup milk
2 tablespoons butter or margarine, melted

OATMEAL-CRUSTED CHICKEN TENDERS

Baked, not fried. Serve with bbq sauce, honey mustard dressing or light ranch dressing for dipping. Change herb to your tastes. Oregano or dried basil work.

Provided by Outta Here

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7



Oatmeal-Crusted Chicken Tenders image

Steps:

  • Preheat oven to 450°.
  • Place oats in a food processor, and process for 20 seconds or until coarsely ground. Add cheese, thyme, salt, and pepper. Pulse to combine, and place in a shallow bowl.
  • Place each chicken breast tender between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Coat both sides of tenders with cooking spray; dredge tenders in oat mixture.
  • Place tenders on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until browned.
  • Serve with dressings for dipping.

Nutrition Facts : Calories 287.5, Fat 9.6, SaturatedFat 4.1, Cholesterol 89.1, Sodium 710.3, Carbohydrate 14.6, Fiber 2.1, Sugar 0.4, Protein 34

1 cup rolled oats
3/4 cup fresh parmesan cheese, grated
1 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 lb chicken breast tenders
cooking spray

ORANGEY HERB AND OAT-CRUSTED CHICKEN TENDERS

Provided by Robin Miller : Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 11



Orangey Herb and Oat-Crusted Chicken Tenders image

Steps:

  • In a large zip-top plastic bag, combine the oats, flour, oregano, thyme, garlic powder, onion powder, salt, and black pepper. Seal the bag and shake to combine. Using a brush or spoon, coat the chicken pieces all over with the marmalade. Add the chicken to the oat mixture, seal the bag, and shake to coat the pieces evenly.
  • Refrigerate the chicken for up to 3 days or freeze for up to 3 months. Thaw completely in the refrigerator or microwave for about 4 minutes on LOW before baking.
  • Preheat the oven to 400 degrees F. Coat a large baking sheet with cooking spray. Transfer the chicken pieces from the bag to the prepared baking sheet and spray the tops of them with cooking spray. Bake until golden brown and cooked through, about 20 minutes (no need to turn them). Serve hot.

1/4 cup quick-cooking oats
2 tablespoons all-purpose flour
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 pounds chicken tenders (rib meat) or boneless, skinless chicken breasts cut into thin strips
1/3 cup orange marmalade
Nonstick cooking spray

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