Best Cheez It Chicken Tenders Recipes

CHEEZ IT CHICKEN TENDERS

Steps:

• Preheat oven to 400 degrees.
• Crush Crackers by placing them in a Ziplock bag and rolling over the bag with a rolling pin or by placing them in a food processor for 1-2 minutes (be careful not to over processor them).
• Mix all the dry ingredients together in a bowl and then add the melted butter in and mix well.
• Rinse and pat the tenders dry
• Spray a wire cooling rack with nonstick spray and place on a cookie sheet
• Brush the mayo on the chicken tenders, be sure to coat both side evenly, then place the chicken in the Cheese crumbs mixture and press firmly to make sure the coating sticks.
• Put chicken tenders on a wire cooling rack This helps the heat to circulate all the way around the chicken to ensure crispness.
• Bake for 15-20 minutes or until golden in color and juices run clear
• **you can substitute mayo for sour cream or greek yogurt

OVEN BAKED CHEEZ-IT CHICKEN TENDERS

Steps:

• Preheat oven to 350°F.
• Line a cookie sheet with aluminum foil (or silpat if you have it).
• Place the Cheez-it's in a zip-lock baggie and give it to your kid to play catch, touch football, whatever. Smack the back a few times with a rolling pin... get the cheese-it's crushed, but don't worry if there are some larger pieces. Pour into a shallow bowl or plate.
• Crack the eggs into a bowl and add the water. Whisk together until combined well. (something else your child can do!).
• Dip the chicken in the egg mixture, then roll around in the crushed Cheez-it's (kids love this part!)
• Place on the cookie sheet, continue until all the chicken is coated.
• Lightly spray all coated chicken with the cooking spray.
• Bake at 350°F about 15 -20 minutes (start checking the smaller ones after 10 minutes. I always pull them out as they get cooked through so that the smallest isn't incinerated by the time the largest piece is done cooking).

CHEEZ-IT CHICKEN TENDERS

Steps:

• Preheat oven to 400 degrees.
• Crush Cheez-Its with the pepper and garlic salt in a food processor until the texture resembles coarse bread crumbs.
• Place in a medium bowl and stir in the parmesan cheese.
• Use a knife to spread a thin coat of mayonnaise on both sides of the chicken tenders; dunk them in the cracker mixture, using a spoon to help thoroughly coat the chicken.
• Place on a greased baking sheet and cook for 22 minutes.

BAKED CHEEZ-IT CRUSTED CHICKEN TENDERS RECIPE - (4.3/5)

Steps:

• Preheat the oven to 425 degrees F. Line a cookie sheet with foil, then place a wire rack on top. For the chicken tenders: Mix the cracker crumbs and Parmesan together in a large bowl. In a shallow dish, mix the mayonnaise, mustard, cider vinegar and some salt and pepper. Sprinkle the chicken tenders with a little salt and pepper and then place them, one by one, in the mayonnaise mixture. Scrape off excess mayonnaise and then roll the tenders in the crumb mixture to coat. As you go, place the coated tenders on the wire rack. Bake until cooked through and golden brown, 25 minutes. Let cool on the rack for 5 minutes. For the Dijon sauce: Meanwhile, in a small bowl, combine the mustard, mayonnaise, honey, cayenne and some salt and pepper. Mix until smooth and lump free. Transfer the chicken tenders to a serving platter. Serve with the Dijon sauce.

BAKED CHICKEN TENDERS

Steps:

• Preheat the oven to 425 degrees F. Line a cookie sheet with foil, then place a wire rack on top.
• For the chicken tenders: Mix the cracker crumbs and Parmesan together in a large bowl. In a shallow dish, mix the mayonnaise, mustard, cider vinegar and some salt and pepper.
• Sprinkle the chicken tenders with a little salt and pepper and then place them, one by one, in the mayonnaise mixture. Scrape off excess mayonnaise and then roll the tenders in the crumb mixture to coat. As you go, place the coated tenders on the wire rack.
• Bake until cooked through and golden brown, 25 minutes. Let cool on the rack for 5 minutes.
• For the Dijon sauce: Meanwhile, in a small bowl, combine the mustard, mayonnaise, honey, cayenne and some salt and pepper. Mix until smooth and lump free.
• Transfer the chicken tenders to a serving platter. Serve with the Dijon sauce.