BAKED CHEDDAR-DIJON CHICKEN TENDERS
Steps:
- Position a rack in the lower third of the oven and preheat to 475 degrees F. Line a baking sheet with foil and brush it with the olive oil.
- Pulse the cheddar crackers in a food processor until finely ground. Alternatively, place the crackers in a resealable plastic bag and crush them with a rolling pin. Transfer the cracker crumbs to a wide, shallow bowl then stir in the paprika.
- In another wide, shallow bowl, whisk together the eggs with the mustard. Place the flour in a third wide, shallow bowl.
- Coat each chicken tender in the flour, shaking off any excess, then dip it in the eggs. Press it in the cracker crumbs until evenly coated then transfer to the prepared baking sheet, arranging all of the chicken tenders in a single layer about 2 inches apart.
- Bake, flipping them once, until golden brown, about 15 minutes total. Serve with ranch dressing, ketchup or honey mustard, for dipping.
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Kehinde fatai Omotoyosi
[email protected]The chicken tenders were a bit too garlicky. I would recommend using less garlic next time.
Raven Brown
[email protected]The chicken tenders were a bit too peppery. I would recommend using less pepper next time.
Imogen Arries
[email protected]The chicken tenders were a bit too salty. I would recommend using less salt next time.
Maria Usman
[email protected]The chicken tenders were a bit too greasy. I would recommend draining them on paper towels before serving next time.
Marshad 109
[email protected]The cheddar-Dijon sauce was a bit too thick. I would recommend thinning it out with some milk or water next time.
Husaine Ahmed
[email protected]The chicken tenders were a bit overcooked. I would recommend cooking them for a shorter amount of time next time.
Anthony Chance
[email protected]The chicken tenders were a bit bland. I think I would try adding some more seasoning next time.
mark taylor
[email protected]The cheddar-Dijon sauce was a bit too spicy for my taste. I would recommend using a milder Dijon mustard next time.
Theophilus Goodness
[email protected]These chicken tenders were a bit too dry for my taste. I think I would try using a different recipe next time.
Ms Kazmi Official
[email protected]I'm not a fan of Dijon mustard, but I loved these chicken tenders! The cheddar cheese and bread crumbs helped to balance out the flavor of the Dijon mustard. I would definitely recommend this recipe.
Adrian Zubke
[email protected]These chicken tenders were easy to make and turned out great! I used boneless, skinless chicken thighs and they were still juicy and flavorful. The cheddar-Dijon sauce was delicious.
FrankPlayZ!
[email protected]I made these chicken tenders for a potluck and they were a big hit! Everyone loved them, and I got several requests for the recipe. I would definitely recommend this recipe.
Khushned Khan
[email protected]These chicken tenders were delicious! The cheddar-Dijon sauce was the perfect complement to the chicken. I would definitely recommend this recipe.
Jahanzib Jahani
[email protected]I've made these chicken tenders several times now and they are always a hit! My kids love them and they are a great way to get them to eat their vegetables. The cheddar-Dijon sauce is also a great way to add some extra flavor.
Sheri Andrews
[email protected]These chicken tenders were easy to make and turned out great! I used boneless, skinless chicken breasts and they were still juicy and flavorful. The cheddar-Dijon sauce was the perfect dipping sauce.
Young D
[email protected]I'm not usually a fan of chicken tenders, but these were amazing! The cheddar-Dijon sauce was so flavorful and the chicken was cooked perfectly. I will definitely be making these again.
Abutayib Khan
[email protected]I made these chicken tenders for a party and they were a huge success! Everyone loved them, and they were gone in no time. I would definitely recommend this recipe.
Zacharia Stokes
[email protected]These chicken tenders were a hit with my family! They were crispy on the outside and juicy on the inside, and the cheddar-Dijon sauce was the perfect complement. I will definitely be making these again.