Baked Firecracker Chicken Tenders Recipes

FIRECRACKER CHICKEN

Steps:

• Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
• In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the cornstarch in a gallon sized bag and shake the chicken to coat.
• Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
• In a medium sized mixing bowl, buffalo sauce, brown sugar, apple cider vinegar, water, salt and red pepper flakes. Pour over chicken and bake for 1 hour.
• I stirred the chicken every 15 minutes so that it coated them in the sauce.

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.

BAKED FIRECRACKER CHICKEN TENDERS RECIPE - (4.3/5)

Steps:

• Preheat oven to 425 and grease a large baking sheet with nonstick spray. Slice chicken breasts into 1-inch wide strips. Add flour and chicken strips to a large zip-lock bag, seal, and shake to coat chicken. Place panko in a bowl. In a second bowl whisk together eggs and water. Dip flour-coated chicken pieces into the egg mixture to coat, then toss in the panko crumbs (make sure to coat well) and place on prepared baking sheet. Repeat with remaining chicken. Bake chicken for 15-25 minutes until golden-brown and cooked through. While chicken tenders are baking, prepare the sauce. In a medium sauce pan combine all sauce ingredients. Stir over medium heat for about 5 minutes, then reduce to low and allow to simmer until ready to use. When chicken is finished cooking, use tongs to toss chicken tenders in the sauce. Serve warm with ranch dressing if desired.

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.