Easy Baked Tenders 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.

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.

BAKED CHICKEN TENDERS

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.

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.