Ovenfriedchickentenders Recipes

OVEN BAKED CHICKEN STRIPS

Steps:

• Preheat oven to 400 degrees. Melt the butter and pour it on to a large rimmed baking sheet, such as a sheet pan.
• If using chicken breasts, slice into strips, each about 1 inch wide.
• Add the flour, paprika, garlic powder, onion powder, and half of the salt and pepper to a shallow dish. Add the eggs to a second shallow dish and beat well. Add the panko and remaining salt and pepper to a third shallow dish.
• Dip the chicken strips in the flour, then egg, then Panko. Press the strips into the Panko to ensure the chicken is evenly coated.
• Add the chicken strips to the pan with the melted butter.
• Bake for 10 minutes and then flip each piece of chicken over. Continue baking for 10-15 minutes or until the chicken is cooked through.

OVEN FRIED CHICKEN TENDERS

Steps:

• Preheat oven to 350.
• Cut chicken into chunks.
• Combine pancake mix, pepper, salt, paprika into a shallow bowl.
• Dunk the chicken into the buttermilk and roll into dry misture.
• Spray cookie sheet with nonstick spray.
• Place coated chicken on sheet.
• Drizzle melted margarine over the chicken.
• Bake 30 to 45 minutes until lightly browned.

FRIED CHICKEN TENDERS

Steps:

• Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper. Place eggs and water in a small bowl.
• One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs, and set aside.
• Heat oil in a deep fryer to 375 degrees F (190 degrees C).
• In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.
• In a separate small bowl, combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard. Mix well, and serve with the chicken for dipping.

OVEN-FRIED CHICKEN TENDERS AND FRIES

Steps:

• Heat oven to 425°F.
• Cut potatoes into 1/2-inch-thick strips; place in large bowl. Add dressing and cheese; toss to coat. Spread onto large baking sheet sprayed with cooking spray.
• Bake 12 min. Meanwhile, coat chicken with coating mix as directed on package.
• Turn potatoes over. Add chicken to baking sheet. Bake 15 min. or until potatoes are tender and chicken is done. Mix mustard and honey. Serve as a dipping sauce with chicken.

OVEN FRIED CHICKEN TENDERS

Steps:

• Preheat oven to 450.
• Combine chicken and buttermilk in a shallow bowl. Place crackers, Creole seasoning, and salt in a heavy-duty zip-top bag. Crush crackers with a rolling pin or heel of hand.
• Drain chicken, discarding buttermilk. Add chicken to bag, close, and shake to coat well.
• Coat a baking sheet with cooking spray. Pour oil in center of baking sheet; heat oil at 450 for 3 minutes. Remove oven from pan, reduce heat to 400. Spread hot oil with a spatula over an area just large enough to accommodate chicken. Quickly place chicken in oil on pan.
• Bake at 400 for 10 minutes, turn, and bake and additional 3 minutes or until done.

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.

OVEN-FRIED CHICKEN FINGERS

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 425°F. Butter 2 large shallow (1 inch deep) baking pans.
• Gently pound chicken between sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until 1/3 inch thick. Cut chicken lengthwise into 1/2-inch-wide strips.
• Stir together butter, salt, and pepper in a shallow dish. Put cornflakes in another shallow dish. Working with 1 strip at a time, dip in butter, then dredge in cornflakes, pressing flakes firmly to help adhere. Transfer as coated to baking pans.
• Bake, switching position of pans halfway through baking, until chicken is golden and cooked through, about 15 minutes total.
• Cool chicken in pans on racks to room temperature (crust will firm up as it cools).