Lays Crispy Chicken Tenders Recipes

CRISPY BAKED CHICKEN TENDERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place a cooking rack inside a baking dish and spray both with cooking spray.
• Combine flour, garlic powder, and pepper in a flat dish; stir until evenly combined. Stir mustard, honey, egg substitute, and hot sauce together in a small bowl.
• Combine cornflake crumbs, bread crumbs, Parmesan cheese, onion flakes, garlic powder, pepper, paprika, onion powder, Italian seasoning, and cayenne pepper in another flat dish; stir until ingredients are evenly distributed.
• Dip chicken tenders into the flour mixture until coated evenly, then dip into the egg mixture, shaking off any excess liquid. Drag the chicken through the bread crumb mixture, covering evenly.
• Place chicken on the prepared cooking rack. Spray the chicken with cooking spray.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

CRISPY DEEP FRIED CHICKEN TENDERS

Steps:

• Preheat oil in deep fryer to 360 degrees.
• Combine eggs and milk in a medium mixing bowl and stir until combined. In a separate large mixing bowl combine the flour, panko, salt, pepper, and seasoned salt. Bread the chicken by dipping it first in the egg/ milk mixture, then the panko/ flour mixture. Work in batches to avoid the chicken sticking together.
• Lay the chicken in a single layer in the deep fry basket and lower it into the oil. Deep fry for 5 minutes. Remove basket from oil and remove chicken onto paper-towel lined plate. Serve immediately.

AIR FRYER CHICKEN TENDERS

Steps:

• With paper towels, pat the chicken tenders dry. Sprinkle with 1/2 teaspoon kosher salt.
• In a shallow bowl (a pie dish works well) beat the eggs together. In a second shallow bowl, stir together the panko, breadcrumbs, paprika, garlic powder, pepper, and remaining 1 1/2 teaspoons salt. Line a baking sheet with parchment paper and keep it nearby.
• Coat the chicken tenders: Working a few at a time, dip each piece of chicken into the egg, then into the breadcrumb mixture, patting it gently as needed to adhere. Shake off excess.
• Transfer the chicken to the prepared baking sheet. Repeat with remaining pieces.
• Preheat the air fryer to 400 degrees F. If you'd like to keep the chicken warm between batches, turn a regular oven to 250 degrees F. Coat the air fryer basket with the olive oil spray, then add chicken tenders in a single layer so that they are not touching (I can cook 4 at a time). Coat the top of the chicken tenders with oil spray.
• Cook the chicken for 7 to 8 minutes, pulling out the air fryer basket and flipping the pieces over once halfway through. (The chicken should register at least 165 degrees F on an instant read thermometer and the outsides will be golden brown and crisp.) Repeat with remaining chicken tenders, keeping them warm in the oven between batches as desired. Enjoy hot.

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.

POTATO CHIP CHICKEN TENDERS RECIPE BY TASTY

Steps:

• In a large ziploc bag, add the flour, salt, pepper, garlic powder, onion powder, and stir to combine.
• In a wide dish, beat the eggs
• In a separate ziploc bag, crush your favorite type of potato chip.
• Preheat oven to 425°F (220°C).
• To bread the chicken, first place the chicken slices in the bag of seasoned flour and shake until completely coated, then pour the chicken into the egg mixture and stir with a slotted spoon until completely coated.
• Place the egg-coated chicken and place into the bag of crushed chips and shake until they are completely coated.
• Pour the potato chip-coated chicken onto a parchment paper-lined sheet tray.
• Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
• Serve with your favorite dipping sauce.
• Enjoy!

CHICKEN TENDERS

Steps:

• In a large bowl mix flour, paprika, salt and black pepper
• In a second bowl mix buttermilk and egg
• Pour vegetable oil in a large deep skillet and heat to 375*F
• While oil is heating, coat one chicken tender in flour mixture.
• Transfer to egg bowl and coat in egg mixture.
• Then transfer back to the flour bowl and coat again.
• Set aside and repeat with remaining chicken tenders.
• Once oil reaches 375*F, place chicken tenders in hot oil.
• Cook 3-4 minutes per side (depending on thickness) or until internal temperature of strip reaches 165*F
• This may require you to do more than one batch of cooking, depending on size of pan.
• Remove cooked chicken to a plate with paper towels to cool.
• Serve immediately with your favorite dipping sauce.