Best 20 Baked Chicken Tenders Recipes

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Baked chicken tenders, with their crispy outer coating and tender, juicy interior, are an easy and delicious meal for any home cook. Whether you are looking for a weeknight dinner that can be prepared in no time or a party appetizer that will be a hit with your guests, baked chicken tenders are the perfect choice. With so many different recipes out there, finding the best one can be a challenge. That's why we've put together this guide to help you find the perfect baked chicken tenders recipe for your needs. We'll discuss the different factors to consider when choosing a recipe, as well as provide some tips and tricks for making the best baked chicken tenders ever. So whether you are a novice cook or a seasoned pro, read on to find the best baked chicken tenders recipe for you!

Let's cook with our recipes!

EASY BAKED CHICKEN TENDERS



Easy Baked Chicken Tenders image

A wholesome twist on the classic favorite chicken tenders....I personally would prefer these baked over fried any day!

Provided by Tarryn

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Yield 4

Number Of Ingredients 9

vegetable cooking spray (such as I Can't Believe It's Not Butter!®)
1 egg, beaten
1 ¼ cups panko bread crumbs
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon ground black pepper
4 skinless, boneless chicken tenders, cut into 1/2-inch strips lengthwise

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.

Nutrition Facts : Calories 172 calories, Carbohydrate 25.6 g, Cholesterol 72.2 mg, Fat 3.7 g, Fiber 0.5 g, Protein 16.7 g, SaturatedFat 1 g, Sodium 688.7 mg, Sugar 0.7 g

BAKED COCONUT CHICKEN TENDERS WITH MANGO CHUTNEY DIPPING SAUCE



Baked Coconut Chicken Tenders with Mango Chutney Dipping Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

Olive oil cooking spray, for the rack and tenders
1/2 cup coconut flour
4 large eggs
1/4 cup coconut milk or 2 percent milk
Kosher salt and freshly ground black pepper
1 1/2 cups whole-wheat panko breadcrumbs
1 cup unsweetened shredded coconut
2 pounds chicken tenders
1 cup store-bought mango chutney
1/4 cup Greek yogurt
1 jalapeno, seeded and finely diced

Steps:

  • For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
  • In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine.
  • Pat the chicken dry and add it to the coconut flour, shaking off any excess. Then dip it in the egg mixture, making sure to coat the chicken entirely. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
  • For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
  • Serve the chicken with the dipping sauce.

BAKED BBQ CHICKEN TENDERS



Baked BBQ Chicken Tenders image

These chicken tenders have a barbecue base but are elevated with a decidedly Asian influence. I use Savory Spice® Asian Delight BBQ Rub, which is different from Chinese five-spice.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 35m

Yield 4

Number Of Ingredients 5

cooking spray
⅓ cup barbeque sauce (such as Sweet Baby Ray's® Hickory & Brown Sugar)
1 ½ tablespoons Asian-flavored barbeque seasoning (such as Savory Spice® Asian Delight BBQ Rub)
1 tablespoon caramel sauce
1 pound chicken tenders

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x8-inch casserole dish with cooking spray.
  • Combine barbeque sauce, barbeque seasoning, and caramel sauce in a shallow dish. Reserve 2 tablespoons of the mixture.
  • Dip each chicken tender into the barbeque sauce mixture and coat thoroughly. Place in the prepared casserole dish.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. Baste with reserved sauce and continue baking for 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 175.4 calories, Carbohydrate 12.1 g, Cholesterol 64.7 mg, Fat 2.9 g, Fiber 0.3 g, Protein 23.8 g, SaturatedFat 0.8 g, Sodium 1339.6 mg, Sugar 5.4 g

BAKED BONELESS SKINLESS CHICKEN TENDERS RECIPE - (3.8/5)



Baked Boneless Skinless Chicken Tenders Recipe - (3.8/5) image

Provided by á-178187

Number Of Ingredients 4

1 package boneless skinless chicken tenders
1 lemon
Salt and Pepper, to taste
Desired seasoning

Steps:

  • Preheat your oven to 425°F. Lay the skinless chicken tenders out on paper towels, leaving a few inches between each piece, to absorb some of the extra moisture. Cut a lemon into wedges and squeeze fresh lemon juice onto each tender. Watch for seeds and remove any that fall out. Sprinkle sea salt and freshly ground black pepper on each skinless chicken tender. Add any spices or herbs you'd like -- turmeric, chili powder, sage or thyme are all classic choices. Turn each tender over and repeat the seasoning process on the other side. Coat a baking pan evenly with nonstick cooking spray. Spread out the seasoned chicken tenders on the baking pan, leaving space in between each tender. Add a couple ounces of water to the baking pan. Bake the tenders for approximately 15 to 20 minutes or until each is fully cooked and a thermometer inserted into the thickest part reads 165 F.

CRISPY BAKED CHICKEN TENDERS



Crispy Baked Chicken Tenders image

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

cooking spray
⅓ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon ground black pepper
⅔ cup grainy Dijon mustard
¼ cup honey
¼ cup egg substitute
1 teaspoon hot sauce, or to taste
1 cup cornflake crumbs
½ cup panko bread crumbs
½ cup grated Parmesan cheese
1 tablespoon minced onion flakes
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon Italian seasoning
¼ teaspoon cayenne pepper, or to taste
1 ½ pounds boneless, skinless chicken breast tenders

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

BAKED BUFFALO-STYLE CHICKEN TENDERS



Baked Buffalo-Style Chicken Tenders image

Make and share this Baked Buffalo-Style Chicken Tenders recipe from Food.com.

Provided by bethieroo1979

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper
2 large egg whites, lightly beaten
1 1/2 cups panko breadcrumbs
1 lb chicken breast, cut into 1/2-inch-thick strips
cooking spray
1/3 cup hot sauce (such as Franks)
1/2 teaspoon Worcestershire sauce
1 tablespoon butter
1/2 cup fat free blue cheese dressing

Steps:

  • Preheat oven to 400°.
  • Combine first 6 ingredients in a shallow dish, stirring with a whisk.
  • Place egg whites in a shallow dish.
  • Place Panko in a shallow dish.
  • Working with 1 chicken strip at a time, dredge in flour mixture. Dip in egg whites; dredge in panko. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken strips, flour mixture, egg whites, and panko.
  • Lightly coat chicken strips with cooking spray. Bake at 400° for 15 minutes or until done, turning once.
  • Combine hot sauce and Worcestershire in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Remove from heat; stir in butter. Drizzle hot sauce mixture over chicken.
  • Serve with Blue Cheese.

OVEN BAKED CHEEZ-IT CHICKEN TENDERS



Oven Baked Cheez-It Chicken Tenders image

This came out of a cookbook I bought for my daughter... but I have to admit that I really like it too! It's a great recipe for your kids to help you make, and they think it's so cool to cook with Cheez-it's!

Provided by CHRISSYG

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

3 cups Cheez-It crackers (or similar, small cheddar flavored crackers)
2 eggs
1/4 cup water
nonstick cooking spray (such as Pam)
1 lb chicken tenders (or boneless skinless breasts, cut into strips)

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).

OVEN BAKED ONION RANCH CHICKEN TENDERS



Oven Baked Onion Ranch Chicken Tenders image

This recipe is almost identical to Kittencal's Easy and Delicious Ranch-Parmesan Chicken (Recipe #200296). I used all the same spices. I had chicken tenders left after I used up all of the seasoned breading from her recipe (because I wasn't using the size she stated in the recipe) so I mixed more using Frenches Brand French Fried Onions instead of the parmesan cheese and everyone loved them. She had the option of using less spices and you can do that with this one if you want, but we liked it with the full teaspoon of spices. Also due to the onions being fried, I left the butter off of the Onion Ranch batch because there was enough fat from the onions to brown nicely. As Kittencal said, you can marinate your chicken in the ranch dressing 2 -24 hours (highly recommend it because it was wonderful). I marinated mine for 18 hours. Prep time does not include marinating, but is longer than Kittencal's because of the smaller, more numerous pieces taking longer to coat.

Provided by SwoR8193

Categories     Chicken Breast

Time 29m

Yield 20-30 chicken tenders, 4-6 serving(s)

Number Of Ingredients 7

1 1/2 lbs chicken breast tenders
1 cup panko breadcrumbs
1 cup French-fried onions
1 teaspoon seasoning salt
1 teaspoon fresh ground black pepper
1 teaspoon garlic powder
1 cup ranch salad dressing

Steps:

  • Set oven to 400° F with rack in lowest position.
  • Lightly grease a 13 x 9-inch or larger foil lined baking sheet.
  • Place the fried onions in a shallow bowl and crush them until they are about the size of your panko bread crumbs. I used an absorbant paper towel to crush them to remove some of the excess oil.
  • Add the panko, seasoned salt, black pepper and garlic powder to the crushed onions and mix together.
  • Dip the chicken into the ranch to coat and allow excess to drip off.
  • Coat in the onion and panko mixture.
  • Place in a single layer on the greased baking sheet. Do not use a smaller baking sheet to prevent soggy chicken coating.
  • Bake uncovered for 7 minutes turn and cook until done. Usually another 7 to 10 minutes depending on the size of the tenderloins. This will take longer if you use full size chicken breast.

Nutrition Facts : Calories 593.4, Fat 34.7, SaturatedFat 5.7, Cholesterol 115, Sodium 882.9, Carbohydrate 22.9, Fiber 1.6, Sugar 4.2, Protein 43.9

BAKED CHEDDAR-DIJON CHICKEN TENDERS



Baked Cheddar-Dijon Chicken Tenders image

Provided by Kelly Senyei

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
2 cups cheddar crackers, such as Cheez-It or Cheese Nips
1/4 teaspoon paprika
1 1/4 pound chicken tenders
3 large eggs
2 teaspoons Dijon mustard
1 cup all-purpose flour
Ranch dressing, ketchup or honey mustard, for dipping

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.

BAKED PESTO CHICKEN TENDERS



Baked Pesto Chicken Tenders image

Using only four ingredients and a few minutes of your time, these homemade chicken tenders are perfect for those busy weeknights. Basil, along with other ingredients in pesto, has many health benefits, and these are baked instead of fried, making them an overall healthier choice.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 35m

Yield 4

Number Of Ingredients 4

3 tablespoons pesto
1 tablespoon mayonnaise
1 pound chicken breast tenderloins
1 cup panko bread crumbs

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Whisk pesto and mayonnaise together in a bowl. Dredge both sides of each chicken tender in the pesto mixture and coat with bread crumbs. Arrange tenders on a baking sheet.
  • Bake in the preheated oven for 15 minutes. Turn chicken pieces and continue baking until chicken is no longer pink in the center and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 293.5 calories, Carbohydrate 20 g, Cholesterol 74.2 mg, Fat 12.5 g, Fiber 0.3 g, Protein 30.4 g, SaturatedFat 3.1 g, Sodium 300.9 mg

BAKED SPICY CHICKEN TENDERS WITH HONEY-MUSTARD SAUCE



Baked Spicy Chicken Tenders With Honey-Mustard Sauce image

This is a delicious and spicy appetizer that does not contain all the calories of the usual fried cousins you find in a restaurant.

Provided by Dedee Royale

Categories     Poultry

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

8 ounces boneless chicken breasts, pounded thin and cut into strips
1/4 cup cornstarch
1/2 teaspoon salt
1 large egg, beaten till frothy
2 teaspoons hot sauce
4 tablespoons fine cornmeal
1/2 cup panko breadcrumbs
1 teaspoon cayenne pepper
1 tablespoon chili powder
olive oil, for drizzling
1/3 cup honey
1/3 cup Dijon mustard

Steps:

  • Place an oven rack in the center of the oven. Preheat to 425F degrees.
  • Spray a heavy baking sheet liberally with vegetable oil cooking spray.
  • In a small bowl place cornstarch.
  • In a 2nd small bowl whisk together egg, salt and hot sauce.
  • In a 3rd bowl, mix together cornmeal, panko crumbs, chili powder and cayenne powder.
  • Dredge the chicken strips in the cornstarch, then into the egg mixture, allowing egg to drip off.
  • Dredge chicken in the cornmeal/bread crumb mixture, coating well.
  • Arrange in a single layer on prepared baking sheet.
  • Drizzle with a little olive oil.
  • Bake 15 minutes till crispy.
  • Blend honey and mustard together till smooth and serve with chicken tenders.

SPICY BAKED CHICKEN TENDERS WITH A GARLIC BASIL AIOLI



Spicy Baked Chicken Tenders With a Garlic Basil Aioli image

Now, I think everyone likes chicken fingers or tenders, but I get tired of those made the traditional way with the seasoned bread crumbs, parmesan cheese and a marinara sauce for dipping. So, I tried to come up with something a bit spicy and a unique dipping sauce for a unique taste. This is my version. Spicy seasoning, and the panko makes it a bit lighter. Baked vs fried and then the aioli is to me what sets this apart. Since this is finger food, I love to serve this with fresh corn on the cob, and my salad cups. Basically a small chopped salad served in a small lettuce cup. This just makes it a great easy "finger food" dinner.

Provided by SarasotaCook

Categories     Chicken

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 1/2 lbs chicken breasts (boneless skinless, you can use tenders as well)
1 teaspoon smoked paprika (smoked is important in this dish)
2 teaspoons dried basil
1/2 teaspoon cayenne (more if you like things a bit spicier)
2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 1/2 cups panko breadcrumbs (ground fine)
2 eggs
1/2 cup flour
cooking spray
3/4 cup mayonnaise
2 1/2 teaspoons red wine vinegar
1 tablespoon minced garlic
1 1/2 tablespoons fresh basil, chopped fine (you can use a bit more basil if you want, I often use a bit more, according to your taste)
salt
pepper

Steps:

  • Aioli -- Mix the mayonnaise, red wine vinegar, garlic, basil, salt and pepper. Check for seasoning and cover and refrigerate.
  • Chicken -- I like to cut the chicken into finger size pieces. I don't like them too thin as they will dry out, but because they are baked I like to cut them around 1/2" thick (I like to think they are about the size and thickness of my thumb).
  • Chicken Flour Base -- In a large baggie add the flour, salt and pepper. Dredge each chicken piece in the flour mixture and then toss well to coat. Make sure to shake off the excess flour. Just set to the side until they are all coated.
  • Panko and Egg -- I like to grind up the panko a bit to make the crumbs a bit finer. I just used my mini food processor to grind them up. Then to the panko, I added all the seasonings (except the salt and pepper) which we already used in the flour mix. Then add the panko to a small pan. In another pan, add the eggs and beat well.
  • Dredge -- Now dip each piece of chicken, already dredged in flour into the egg and then the panko seasoning. Set on a baking sheet lined with parchment paper or you can use foil.
  • Bake -- Spray the chicken with olive oil (both sides). Now I have an atomizer which I fill with olive oil. But you can buy a olive oil spray like "Pam." right at the store. But I use my atomizer all the time and well worth the 10.00 investment. Those recipes that cause for a drizzle of olive oil -- using an atomizer will save you tons of money. Well, time to bake. I bake at 400 for about 12-15 minutes depending on the thickness of the chicken. They should be golden brown.
  • Serve -- Just serve the chicken strips with the Basil Aioli.

BAKED CHICKEN TENDERS



Baked Chicken Tenders image

These baked chicken tenders are super simple and quick for those hectic weekday meals. I've put them on top of a salad with homemade honey mustard dressing. They would also go great with some french fries. The variations are endless.

Provided by Sugarmagnolia_fl

Categories     Lunch/Snacks

Time 26m

Yield 3 serving(s)

Number Of Ingredients 4

1 lb chicken tenders
2 tablespoons light mayonnaise
1/2 cup Italian seasoned breadcrumbs
1/2 cup parmesan cheese

Steps:

  • Preheat Oven to 425°F.
  • Mix chicken tenders and mayonnaise in a bowl to lightly coat chicken with mayonnaise.
  • Mix bread crumbs and cheese in a gallon-size zippie bag.
  • Prepare baking sheet with cooking spray.
  • Put 1-2 chicken tenders in the zippie bag with the bread crumbs and shake to coat.
  • Place chicken tenders in a single layer on prepared baking sheet.
  • Continue until all tenders are coated and on the baking sheet.
  • Bake in preheated oven for 8 minutes. Gently flip each one, so as not to remove the breading, and bake an additional 8 minutes.
  • Serve with your favorite dipping sauce.

KIM'S LEMON-BAKED CHICKEN TENDERS



Kim's Lemon-Baked Chicken Tenders image

These baked chicken tenders are delicious, moist, and simple. Enjoy!

Provided by Kimberly Simpson Rice

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 35m

Yield 8

Number Of Ingredients 6

cooking spray
8 boneless, skinless chicken tenders
4 teaspoons butter, softened
⅓ cup lemon juice
½ teaspoon salt
¼ teaspoon paprika

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Coat an 8x11-inch baking pan with cooking spray.
  • Place chicken tenders in a single layer on the prepared baking pan. Spread butter on the tenders. Sprinkle evenly with lemon juice, salt, and paprika.
  • Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and juices run clear, 25 to 30 minutes.

Nutrition Facts : Calories 81.3 calories, Carbohydrate 0.9 g, Cholesterol 36.6 mg, Fat 3.3 g, Fiber 0.1 g, Protein 11.5 g, SaturatedFat 1.7 g, Sodium 187.5 mg, Sugar 0.3 g

BAKED CHEEZ-IT CRUSTED CHICKEN TENDERS RECIPE - (4.3/5)



Baked Cheez-It Crusted Chicken Tenders Recipe - (4.3/5) image

Provided by á-48726

Number Of Ingredients 14

Chicken Tenders:
3 cups cheese crackers, such as Cheez-Its, ground into crumbs
1 cup finely grated Parmesan
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper
1 pound chicken tenders (7 to 8 tenders)
Dijon Sauce:
1/2 cup Dijon mustard
1/4 cup mayonnaise
2 tablespoons honey
Dash cayenne pepper
Kosher salt and freshly ground black pepper

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.

BAKED CHICKEN TENDERS



Baked Chicken Tenders image

Chicken tenders may be known as a kid favorite, but it's hard to find an adult who doesn't enjoy them just as much. And there's a lot to love when a crisp, golden brown coating meets juicy, tender chicken strips. This weeknight version strays slightly from the traditional deep-fried recipe: It can be pan-fried (see tip below), but it shines when baked in the oven. Proper chicken tenders, or the smaller muscle underneath the breast, can be hard to find, but boneless, skinless breasts - from chicken, or even turkey - sliced into thin strips are an excellent stand-in. For a little punch, feel free to add cayenne, crushed red-pepper flakes or fennel seed, or ground cumin to the flour mixture. Lastly, this version is paired with an herbed yogurt dip, but it can also be served with ketchup.

Provided by Alison Roman

Categories     dinner, lunch, finger foods, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 1/2 cups full-fat Greek yogurt, labneh or sour cream
1/4 cup finely chopped chives
1/4 cup finely chopped parsley
2 tablespoons finely chopped dill
2 tablespoons fresh lemon juice
1 small garlic clove, finely grated or chopped
Kosher salt and freshly ground pepper
1 1/2 pounds boneless, skinless chicken breasts
Kosher salt and freshly ground pepper
1 cup all-purpose flour
2 teaspoons smoked paprika
2 large eggs, beaten to blend
2 cups bread crumbs (preferably panko or other coarse bread crumbs)
3 tablespoons olive oil

Steps:

  • Make the dip: Mix yogurt, chives, parsley, dill, lemon juice and garlic in a small bowl; season with salt and plenty of pepper. Set aside.
  • Prepare the chicken: Heat oven to 450 degrees. Cut chicken breasts lengthwise into about 1 1/4-inch-wide strips. Season with salt and pepper, and set aside.
  • Mix together flour and paprika in a medium bowl, and season with salt and pepper. Place eggs in a large bowl and whisk with 1 teaspoon water. Season with salt and pepper. Put bread crumbs in a large bowl or shallow baking dish, and season with salt and pepper.
  • Working with few pieces at a time, toss the chicken in the flour mixture, making sure it's evenly coated. Shake off excess flour, and dip into egg wash. Shake off any excess.
  • Dip chicken into bread crumb mixture a few pieces at a time, pressing to adhere as many bread crumbs as possible. Shake off any excess, and set chicken aside on a large plate.
  • Place breaded chicken strips on a foil- or parchment-lined rimmed baking sheet. Drizzle with olive oil, and bake until one side is beginning to brown, 6 to 8 minutes. Using tongs or a spatula, flip chicken and continue to cook until the other side is golden brown and crisp, another 6 to 8 minutes. Serve with herbed yogurt dip.

Nutrition Facts : @context http, Calories 765, UnsaturatedFat 14 grams, Carbohydrate 70 grams, Fat 26 grams, Fiber 5 grams, Protein 60 grams, SaturatedFat 7 grams, Sodium 972 milligrams, Sugar 7 grams, TransFat 0 grams

BAKED HONEY DIJON CHICKEN TENDERS



Baked Honey Dijon Chicken Tenders image

I love breaded chicken, but I don't like the fat and calories of it fried. I came up with this from 7 different recipes from RecipeZaar, pulling what I liked out of them. I made this for my niece and nephew and they loved it!

Provided by HJMcChristian

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken breast, cut up
2/3 cup breadcrumbs
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/3 cup sugar-free honey
1 tablespoon Dijon mustard
1 egg
1 tablespoon water

Steps:

  • In a large bowl (Ziploc, w/ screw on lid) whisk egg and water.
  • Add honey and Dijon to egg mix and stir well.
  • Add chicken and shake well, coating chicken well. Let marinate for about an hour (or as long as you wish).
  • In a large plastic storage bag, combine bread crumbs and seasonings.
  • Add chicken and shake, coating well
  • Preheat oven to 425°F
  • Line bottom of baking pan with enough foil left to completely fold back over entire pan, spray all of the foil with Pam (or cooking spray), and evenly distribute chicken.
  • Pull foil over chicken, completely covering. Push down on foil until touching.
  • Bake 30-40 minutes until done (juices run clear ~ 180°F).

Nutrition Facts : Calories 220.1, Fat 3.8, SaturatedFat 1, Cholesterol 118.7, Sodium 265.6, Carbohydrate 14.1, Fiber 1.1, Sugar 1.6, Protein 30.5

SWEET AND SPICY BAKED ORANGE CHICKEN TENDERS RECIPE - (4.5/5)



Sweet and Spicy Baked Orange Chicken Tenders Recipe - (4.5/5) image

Provided by PineyCook

Number Of Ingredients 29

8 chicken tenderloins (about 1 1/2 pounds)
1 tablespoon olive oil
Orange Marinade/Glaze
1/2 cup freshly squeezed orange juice
1/3 cup orange marmalade
2 tablespoons freshly squeezed lemon juice
1/2 cup packed brown sugar
2 tablespoons quality hoisin sauce like Lee Kum Kee or Kikkoman*
1 tablespoon low sodium soy sauce
2 tablespoons red wine vinegar
1/2-1 teaspoons sriracha/Asian hot red chili sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ginger powder
1/2 teaspoon onion powder
1 tablespoon cornstarch
Chicken Breading
3/4 cup flour
2 eggs
1/2 cup milk
1/2 cup panko breadcrumbs
3 cups cornflakes cereal, ground*
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 garlic powder
1/2 tablespoon butter
Garnish (optional)
green onions
orange zest

Steps:

  • 1.Whisk the Orange Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag with 1 tablespoon olive oil. Add the chicken and marinate 60 minutes up to overnight in the refrigerator. Refrigerate reserved Glaze separately. 2.Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Stir in panko and continue to cook and stir until browned. Remove from heat.** 3.Preheat oven to 425 degrees F. Line a baking sheet with foil then top with a wire baking rack. Spray rack with nonstick cooking spray. Set aside. 4.Line up your breading station: Add flour to a large freezer bag. Whisk milk and eggs together in a bowl or shallow dish. Mix panko, ground cornflakes, 1/2 teaspoon salt, 1/8 teaspoon pepper and 1/2 teaspoon garlic powder in a large bowl. 5.Remove chicken from marinade and pat dry with paper towels. Add chicken to flour and toss until evenly coated. Working with one chicken tender at a time, remove from flour, shake off any excess then coat in milk/egg mixture and drain off any excess. Roll chicken in panko/cornflakes, pressing to adhere. Shake off any excess and place on wire rack. Repeat until all chicken tenders are breaded. 6.Bake for 20 minutes at 425 F degrees or until chicken is cooked through. Broil until golden. Let cool for 10 minutes while you prepare your Glaze. 7.Add reserved Glaze to a medium saucepan and bring to a boil while stirring. Reduce to a simmer until slightly thickened, stirring occasionally. Remove from heat. Using tongs, dip chicken in Glaze to coat then return to baking rack or individual plates. Garnish with orange and green onions if desired. Notes Total cooking time does not include marinating as that will vary upon individual. *I use my food processor and pulse until the size of panko crumbs. You can place cornflakes in a freezer bag and crush with a rolling pin. You can substitute cornflakes with additional panko for a total of 1 1/4 cups panko and brown panko with 1 tablespoon butter. **You can do this while your chicken marinates and store in an airtight container until ready to use. ***The less time you wait between coating the chicken in the glaze and eating, the crispier it will be. That being said, the chicken has a wonderful texture but is not overly crispy.

CRUNCHY OVEN-BAKED CHICKEN TENDERS



Crunchy Oven-Baked Chicken Tenders image

I am always asked to make these baked chicken tenders when we're invited out! This can be used as a main dish or an appetizer, so the serving size can vary. Add your favorite sauce. It is a great finger food!

Provided by JeanLois

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 30m

Yield 2

Number Of Ingredients 6

⅔ cup mayonnaise
2 teaspoons dry mustard
2 teaspoons onion flakes
1 cup butter cracker crumbs
2 tablespoons sesame seeds
½ pound chicken tenders

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
  • Combine mayonnaise, dry mustard, and onion flakes in a shallow bowl; mix well. Combine cracker crumbs and sesame seeds in a resealable plastic bag.
  • Dip each chicken tender into the mayonnaise mixture, then place in the plastic bag. Seal the bag and shake until chicken is coated in the crumb mixture. Place on the prepared baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 15 minutes.

Nutrition Facts : Calories 868.6 calories, Carbohydrate 26.7 g, Cholesterol 113.1 mg, Fat 72.7 g, Fiber 1.3 g, Protein 28.9 g, SaturatedFat 12.2 g, Sodium 670.5 mg, Sugar 3.3 g

ULTIMATE BAKED CHICKEN TENDERS



Ultimate Baked Chicken Tenders image

This is a quick and yummy way to enjoy chicken tenders at home without the messy clean-up of frying. The chicken is tasty and juicy. Add your favorite dipping sauce and go to town.

Provided by Angela Naumann

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Cheesy

Time 35m

Yield 8

Number Of Ingredients 9

cooking spray (such as Pam®)
½ cup milk
2 large eggs
2 cups baking mix (such as Bisquick ®)
1 cup Parmesan cheese
1 teaspoon garlic powder
1 teaspoon hot paprika
salt to taste
2 pounds chicken tenders

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Coat a baking sheet with cooking spray.
  • Whisk milk and eggs in a small bowl. Combine baking mix, Parmesan cheese, garlic powder, paprika, and salt in a second bowl; mix well. Dunk chicken tenders in the egg mixture and then into the Parmesan mixture. Place onto the prepared baking sheet.
  • Bake in the preheated oven until crispy, 20 to 25 minutes.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 20.1 g, Cholesterol 121.1 mg, Fat 11.7 g, Fiber 0.7 g, Protein 31.7 g, SaturatedFat 4.3 g, Sodium 630.3 mg, Sugar 1.6 g

Tips:

  • Choose the right chicken tenders. Look for tenders that are evenly sized and have a light pink color.
  • Marinate the chicken tenders. This will help them stay moist and flavorful during baking.
  • Use a flavorful breading. The breading is what will give your chicken tenders their crispy outer coating and delicious flavor.
  • Bake the chicken tenders at a high temperature. This will help them cook quickly and evenly.
  • Don't overcrowd the baking sheet. Make sure there is enough space between the chicken tenders so that they can cook evenly.
  • Serve the chicken tenders with your favorite dipping sauce.

Conclusion:

Baked chicken tenders are a delicious and easy-to-make meal that can be enjoyed by people of all ages. They are perfect for a quick weeknight dinner or a fun party appetizer. With a few simple tips, you can make baked chicken tenders that are crispy on the outside and tender and juicy on the inside. So what are you waiting for? Give this recipe a try today!

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