COOK CHICKEN TENDERS IN OVEN RECIPES
OVEN BAKED CHICKEN TENDERS RECIPE | REAL SIMPLE
There are many benefits to making a freezer-aisle staple like chicken tenders at home: not only do you get to control the ingredients in the recipe, but it can be a fun project to master this classic three-step breading process of flour, egg, and breadcrumb coating. Once you’ve got the hang of this method, it works with a variety of meats and vegetables. For example, if you wanted to make chicken-fried steak (well… an oven-baked version in this case), this method would work. Eggplant would work equally well, too. Bonus: This big-batch recipe makes 12 servings so that you’ll can get a few different dinners out of one session of cooking.
Provided by Ananda Eidelstein
Total Time 50 minutes
Yield 3 batches of 12 tenders
Number Of Ingredients 15
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.
Nutrition Facts : Calories 400 calories, CarbohydrateContent 30 g, CholesterolContent 154 mg, FatContent 16 g, FiberContent 0.2 g, ProteinContent 31 g, SaturatedFatContent 5 g, SodiumContent 548 mg, SugarContent 5 g
OVEN-FRIED CHICKEN TENDERS RECIPE - BETTYCROCKER.COM
You can make anything more delicious, even an all-time family favorite with these easy-to-make-easier-to-finish oven-fried chicken tenders. They're the perfect recipe to put together in no time! The not-so-secret secret ingredients for these homemade chicken tenders are panko bread crumbs, Gold Medal™ flour, and yes, a whole lot of love.
Provided by Betty Crocker Kitchens
Total Time 30 minutes
Prep Time 10 minutes
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 330 , CarbohydrateContent 23 g, CholesterolContent 105 mg, FatContent 2 , FiberContent 0 g, ProteinContent 18 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 670 mg, SugarContent 0 g, TransFatContent 0 g
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