Crispy Cheddar Chicken Tenders Recipe 455

CRISPY CHEDDAR CHICKEN

Steps:

• Cut each chicken breast into 3 large chunks.
• In a small food processor grind up the ritz crackers.
• Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
• Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
• Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
• Sprinkle the dried parsley over the chicken.
• Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
• Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

CRISPY CHEDDAR CHICKEN TENDERS RECIPE - (4.5/5)

Steps:

• 1. Heat oven to 400. 2. Place the milk, cheddar cheese and breadcrumbs into three separate shallow dishes. First dip each tender into the milk, then the cheddar cheese and finally the breadcrumbs. 3. Place each tender on a parchment-lined baking sheet. Cover the tenders with foil. 4. Bake for 20 minutes, then remove foil. Baste with the melted butter, and cook an additional 5-10 minutes, or until chicken is cooked through and coating is golden brown. 5. While chicken is cooking, place the Progresso Cooking Sauce into a small saucepan and simmer until reduced by half. Remove chicken from the oven and place on platter. Spoon sauce over chicken and top with fresh parsley. navywifecook.com

CRISPY CHICKEN TENDERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
• Mix panko, garlic powder, chili powder, salt, and pepper together well.
• Beat egg in a shallow bowl. Dip chicken tenders into the egg mixture, then dredge in the panko mixture. Arrange on the prepared baking sheet.
• Bake in the preheated oven until crispy on the outside and lightly browned, 10 to 12 minutes.

EASY CHEDDAR-FLAVORED CHICKEN TENDERS

Steps:

• Move an oven rack to the lower third of the oven and preheat to 475 degrees F (245 degrees C). Brush a large, shallow baking pan with oil.
• Pulse crackers in a food processor until finely ground. Transfer to a wide, shallow bowl and stir in pepper.
• Toss tenders with mustard in a large bowl until coated. Dredge, 2 at a time, in cracker crumbs until evenly coated. Arrange in a single layer, without crowding, in the prepared pan.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

QUICK & EASY CRISPY CHEDDAR CHICKEN RECIPE - (4.4/5)

Steps:

• Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees Fahrenheit for 35 minutes. Remove the tin foil, bake for an additional 10 to 15 minutes, or until the edges of the chicken are golden brown and crispy. In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.