Best 8 How To Bake Chicken Tenders In Oven Recipes

QUICK AND EASY BAKED CHICKEN TENDERS

Steps:

• Preheat oven to 375°F.
• Remove thawed chicken tenders from package and pat dry.
• Place all ingredients in a bowl and toss together.
• Place seasoned chicken tenders on a baking sheet in single layer. Use two baking sheets if necessary.
• Bake for 20-25 minutes or until internal temperature of largest tender is 165°F.
• Remove from oven and let rest in pan for 5-8 minutes before serving. If making for meal prep, let cool completely before storing them in an air tight container and placing in refrigerator.

ULTIMATE BAKED 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.

OVEN BAKED CHICKEN TENDERS

Steps:

• Preheat oven to 450°F. Line a rimmed baking sheet with foil and lightly coat with cooking spray. Season chicken with salt and pepper.
• Whisk flour, paprika, ground mustard, garlic powder, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. In another large bowl, beat eggs and milk.
• Melt half the butter in a large skillet over medium. Add 2 cups Panko and cook, stirring constantly, until golden, 1 to 2 minutes. Transfer to a shallow baking dish. Repeat with remaining butter and Panko; transfer to baking dish. Stir in 1 teaspoon salt and several grinds of pepper.
• Working in batches, dredge tenders in flour mixture, shaking off excess. next, dip in egg wash, letting excess drip off, and then coat with Panko, pressing to adhere. Bake or freeze.
• To bake one batch: Place 12 tenders on prepared baking sheet. Bake until golden on undersides, 6 to 8 minutes. Spray tenders with cooking spray, flip, and cook until golden and crisp all over, 6 to 8 minutes more. Stir together mayonnaise, Dijon, and honey. Serve with tenders.
• To freeze: Arrange uncooked tenders in a shallow baking dish with parchment paper between layers. Freeze until solid, about 2 hours. Transfer to resealable freezer bags and freeze for up to 1 month.
• To bake from frozen: Place frozen, unthawed tenders on prepared baking sheet. Bake until golden on undersides, 12 to 15 minutes. Spray tenders with cooking spray, flip, and cook until golden and crisp all over, 12 to 15 minutes more. To air fry, cook at 400 F for 10 to 15 minutes and shake halfway through.

EASY BAKED CHICKEN TENDERS

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.

OVEN-FRIED CHICKEN TENDERS

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.

OVEN CHICKEN FINGERS

Steps:

• Preheat oven to 375°. In a shallow dish, combine bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten chicken to 1/2-in. thickness; cut into 1-in. wide strips. Dip strips in oil; coat with crumb mixture. Place on a greased baking sheet. Bake until golden brown, 20-25 minutes. , Meanwhile, combine sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. Cook and stir 2-3 minutes more, crushing berries while stirring. For honey mustard sauce, dissolve cornstarch in 1 tablespoon water in a saucepan. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping.

BAKED CHICKEN TENDERS

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.

BAKED CHICKEN TENDERS

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.