Crispy Onion Chicken Tenders Recipes

CRISPY ONION CHICKEN TENDERS

Steps:

• Preheat oven to 350F. Spray a 9x13-inch baking pan with oil.
• Pour French Fried Onions into a large zip top bag; seal. Use a rolling pan to crust the onions. Pour into a shallow dish.
• Whisk together melted butter, worcestershire sauce, ground mustard, garlic, salt and pepper in a separate shallow dish.
• Working with one chicken tender at a time, dip the chicken in the butter mixture and then roll in the crushed onions. Transfer to prepared pan. Repeat with remaining chicken.
• Bake for about 20 minutes or until chicken is cooked through. If the onions start to get too dark, make an aluminum foil tent over the pan to prevent more browning.

CRISPY ONION CHICKEN BREAST TENDERS

Steps:

• Preheat the oven to 400 degrees F. Place the crushed French fried onions in a shallow dish. Brush the chicken tenders on all sides with the honey mustard. Dip the tenders into the crushed onions and turn to coat on all sides. Place the tenders on a baking sheet. Place the baking sheet in the oven and bake for 15 minutes or until the chicken is cooked through and the onion coating is crispy. If desired, turn the chicken tenders halfway through the cooking time. Remove from the oven and serve hot.

CRISPY ONION CHICKEN

Steps:

• In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt and pepper.
• Dip chicken in the butter mixture, then coat with onions.
• Place in a greased 9-inch square baking pan.
• Top with any remaining onions; drizzle with any remaining butter mixture.
• Bake uncovered at 350 degrees for 30-35 minutes or until chicken juices run clear.

CRISPY ONION CHICKEN

Steps:

• In a shallow bowl, combine butter, Worcestershire sauce, mustard, garlic salt and pepper. In another shallow bowl, place 1/2 cup crushed onions. Dip chicken in butter mixture, then coat with onions. , Place in a greased 9-in. square baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°.

CRISPY ONION CHICKEN TENDERS

Steps:

• CRUSH Crispy Fried Onions with flour in plastic bag.
• DIP chicken tenders into egg; coat in onion crumbs.
• BAKE 15 min. at 400 °F until chicken is cooked.

CRISPY SOUR CREAM AND ONION CHICKEN

Steps:

• Pat chicken dry, and season both sides with salt and pepper.
• In a medium bowl, stir together the sour cream, chives and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken and turn to coat. (Chicken can sit in the marinade for up to 8 hours. Refrigerate, then let come to room temperature before cooking.)
• In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper.
• Working one at a time, press the chicken breasts into the panko, using your fingers to pack the panko onto both sides of the chicken, and place on a large plate or a sheet pan.
• Line a plate with paper towels. Heat 1/8-inch canola oil in a large skillet over medium-high. Drop a piece of panko in: If it sizzles, the oil's ready. Add a chicken cutlet (or two, if they can fit comfortably), and cook until golden brown, 3 to 5 minutes per side. Transfer to the paper towel-lined plate and sprinkle with salt. Repeat with remaining chicken, adding and heating more oil as needed, and removing excess panko from the pan with a slotted spoon.
• Serve chicken with more chives and lemon wedges for squeezing.

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.

TENDER ONION BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a 9x13 inch baking dish. Pour melted margarine over the chicken strips. Season with salt and pepper, and sprinkle with dry onion soup mix.
• Bake 40 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

PARTY SIZE CRUNCHY ONION CHICKEN TENDERS

Steps:

• Combine onions and flour in a large resealable plastic bag; lightly crush with hands or rolling pin. Dip chicken in eggs. Add a few pieces at a time to the onion mixture; shake to coat. Place on a greased 15-in. x 10-in. x 1-in. baking pan., Bake, uncovered, at 400° for 15 minutes or until chicken juices run clear. Meanwhile, combine the sour cream, pepper sauce and dip mix. Serve chicken with dip and mustard.

LAY'S CRISPY CHICKEN TENDERS

Steps:

• Grind or crush lays in a ziploc bag with a mallet or rolling pin, pour into a bowl with the breadcrumbs, set aside.
• Beat the egg with milk in a bowl, and set aside.
• Stir together the flour, onion and garlic powder, turmeric, salt and black pepper in a bowl. Set this aside also. (You're setting up a dredging station with three different shallow bowls-glass pie dishes work best).
• Dip the chicken pieces into the seasoned flour. Move around to coat well, shake off the excess flour.
• Dip into the egg/milk wash, coating well.
• Dip into the lays mixture, coating well.
• Set aside on plate to rest while heating oil.
• Heat oil in a large, heavy skillet to 325 degrees.
• Drop coated chicken tenders into hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size.
• Drain on wire mesh rack suspended over a cookie sheet.