Easy Oven Baked Chicken Tenderloins 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.

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 BBQ CHICKEN TENDERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x8-inch casserole dish with cooking spray.
• Combine barbeque sauce, barbeque seasoning, and caramel sauce in a shallow dish. Reserve 2 tablespoons of the mixture.
• Dip each chicken tender into the barbeque sauce mixture and coat thoroughly. Place in the prepared casserole dish.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. Baste with reserved sauce and continue baking for 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SIMPLE BAKED CHICKEN BREASTS

Steps:

• Preheat convection oven to 400 degrees F (200 degrees C).
• Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
• Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

BAKED CHICKEN TENDERLOINS (NO BREADING)

Steps:

• Preheat oven to 350ºF. Prepare the shallow casserole dish or baking sheet by spraying it with cooking oil.
• Add seasonings to a ziplock bag, dipping tray, or plate. Use a separate bag, tray, or plate for the melted butter or oil.
• Shake or dip the chicken strips in the butter or oil and to coat on all sides. Then do the same with the chicken tenders and seasonings, pressing gently all around to coat.
• Place dipped chicken tenderloins on the prepared casserole pan or a baking sheet. Add fresh or frozen green beans, asparagus, sliced bell pepper, or broccoli, or diced potatoes (see below), if desired.

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.