Best Baked Cheddar Dijon Chicken Tenders Recipes

Baked Cheddar-Dijon Chicken Tenders image

Provided by Kelly Senyei

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
2 cups cheddar crackers, such as Cheez-It or Cheese Nips
1/4 teaspoon paprika
1 1/4 pound chicken tenders
3 large eggs
2 teaspoons Dijon mustard
1 cup all-purpose flour
Ranch dressing, ketchup or honey mustard, for dipping

Steps:

Position a rack in the lower third of the oven and preheat to 475 degrees F. Line a baking sheet with foil and brush it with the olive oil.
Pulse the cheddar crackers in a food processor until finely ground. Alternatively, place the crackers in a resealable plastic bag and crush them with a rolling pin. Transfer the cracker crumbs to a wide, shallow bowl then stir in the paprika.
In another wide, shallow bowl, whisk together the eggs with the mustard. Place the flour in a third wide, shallow bowl.
Coat each chicken tender in the flour, shaking off any excess, then dip it in the eggs. Press it in the cracker crumbs until evenly coated then transfer to the prepared baking sheet, arranging all of the chicken tenders in a single layer about 2 inches apart.
Bake, flipping them once, until golden brown, about 15 minutes total. Serve with ranch dressing, ketchup or honey mustard, for dipping.

Crispy Baked Cheddar Dijon Chicken Tenders image

Provided by @MakeItYours

Number Of Ingredients 11

3 tablespoons honey
1/4 cup dijon mustard
1 tablespoon grainy dijon mustard (optional)
2 tablespoons oil
2 tablespoons lemon juice (~1/2 lemon)
1 tablespoon white miso paste (optional)
1 clove garlic, minced
1 pound boneless and skinless chicken, optionally cut into strips
salt and pepper
1/2 cup flour
2 cups cheddar cheese crackers, crushed

Steps:

Mix the honey, mustards, oil, lemon juice, miso and garlic, season with salt and pepper and divide in half.
Season the chicken with salt and pepper, dredge in the flour, shake off excess, dip in half of the dressing, shake off excess, press into the cheddar cheese crackers crumbs and place on a wire cooling rack on a baking sheet.
Bake in a preheated 400F/200C oven until cooked (165F) and golden brown, about 15-25 minutes, depending on the size of the chicken breasts.
Serve straight from the oven with remaining dressing.

Baked Cheddar Dijon Chicken Tenders image

Provided by @MakeItYours

Number Of Ingredients 1

2 Tablespoons olive oil 2 cups cheddar crackers, such as Cheez-Its or Cheese Nips 1/4 teaspoon paprika 1 1/4 pounds uncooked chicken tenders 3 large eggs 2 teaspoons Dijon mustard 1 cup all-purpose flour

Steps:

Preheat the oven to 475°F with the rack in the lower third of the oven. Line a baking sheet with foil and brush it with the olive oil.
Pulse the cheddar crackers in a food processor until finely ground, or alternately, place the crackers in a plastic bag, seal it and use a rolling pin to crush the crackers. Transfer the crackers to a wide, shallow bowl and stir in the paprika.
In a separate wide, shallow bowl, whisk together the eggs with the Dijon mustard. Place the flour in a third wide, shallow bowl.
Bread each tender by coating it in the flour, shaking off any excess, and then dipping it in the eggs. Transfer the tender from the eggs to the crackers, pressing the crumbs into the chicken to ensure an even coating, and then placing the tender on the prepared baking sheet. Repeat the breading process with the remaining tenders, arranging them in a single layer about 2 inches apart.
Bake the tenders, turning them over once, until they're golden brown, about 15 minutes total.