CHICKEN TENDERS IN THE OVEN RECIPES

Steps:

• Line a baking sheet with parchment paper and set your oven to 375°F to preheat.
• If you’re using fresh chicken breasts, cut them into strips. They should be about an inch wide.
• Season the chicken strips with salt and pepper to taste.
• In one bowl, prepare your breadcrumb mix. You’ll need to add the panko crumbs, the onion, and the garlic powder. Give it a good mix and set aside.
• In a separate bowl, pour your mayo ready for coating. If you want to add a bit of spice to your tenders, add a few drops of sriracha, tabasco, or chipotle sauce. Make sure to mix well.
• Dunk your chicken strips into the mayonnaise making sure to coat them completely.
• Transfer the strip to the breadcrumb bowl and coat in the breadcrumb mixture.
• Place your strips onto the baking sheet. Make sure to leave a gap between each tender.
• Cook your tenders for 15 minutes.
• After 15 minutes, turn your tenders and cook for another 15 minutes.
• Your tenders should look golden brown after 30 minutes. Remove from the oven and serve.
• Try your tenders with ketchup, mayo, BBQ sauce, or honey mustard dip!

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 ¼ teaspoon pepper in a large bowl. Beat eggs and milk in another large bowl.
• Melt half of 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. Dip in egg wash, letting excess drip off, and 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 under- sides, 12 to 15 minutes. Spray tenders with cooking spray, flip, and cook until golden and crisp all over, 12 to 15 minutes more.