Best Crispy Baked Cheddar Dijon Chicken Tenders Recipes

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BAKED CHEDDAR-DIJON CHICKEN TENDERS



Baked Cheddar-Dijon Chicken Tenders image

Provided by Kelly Senyei

Categories     main-dish

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.

BAKED CHEDDAR DIJON CHICKEN TENDERS



Baked Cheddar Dijon Chicken Tenders image

Skip the regular breadcrumbs and grab the cheese crackers for a family favorite recipe for Baked Cheddar Dijon Chicken Tenders.

Provided by Kelly Senyei

Time 25m

Number Of Ingredients 7

2 Tablespoons olive oil
2 cups cheddar crackers, such as Cheez-Its or Cheese Nips
1/4 teaspoon paprika
1 1/4 lbs 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts : Calories 534 kcal, Carbohydrate 43 g, Protein 40 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 213 mg, Sodium 505 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CRISPY OVEN BAKED CHICKEN TENDERS



Crispy Oven Baked Chicken Tenders image

Recipe video above. Beautifully golden, truly crunchy baked chicken tenders! The trick is to toast the breadcrumbs before coating the chicken. See recipe notes for pictured Honey Mustard Dipping sauce.

Provided by Nagi | RecipeTin Eats

Categories     Baked     Chicken     Crumbed

Time 30m

Number Of Ingredients 10

1 1/2 cups panko breadcrumbs ((Note 1))
Oil spray
1 egg
1 tbsp mayonnaise
1 1/2 tbsp dijon mustard ((or other mustard))
2 tbsp flour
1/2 tsp salt
Black pepper
500 g/1 lb chicken tenderloins ((or breast cut into 2/3" / 1.5cm thick slices, lengthwise))
Oil spray

Steps:

  • Preheat oven to 200C/390F.
  • Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
  • Place a rack on a baking tray (not critical but bakes more evenly).
  • Place the Batter ingredients in a bowl and whisk with a fork until combined.
  • Add the chicken into the Batter and toss to coat.

Nutrition Facts : ServingSize 248 g, Calories 416 kcal, Carbohydrate 29 g, Protein 42 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 163 mg, Sodium 973 mg, Fiber 1 g, Sugar 2 g

CRISPY CHEDDAR CHICKEN



Crispy Cheddar Chicken image

You just might throw away your skillet when you taste this crispy cheddar chicken! The chicken is crispy and blends wonderfully with the cheese.

Provided by Luann Crownover

Categories     Chicken

Time 1h

Number Of Ingredients 11

2 lb chicken tenders, or 4 large breasts
2 tube(s) ritz crackers
1/4 tsp salt
1/8 tsp pepper
1/2 c whole milk
3 c cheddar cheese, grated
1 tsp dried parsley
SAUCE
1 can(s) cream of chicken soup
2 Tbsp sour cream
2 Tbsp butter

Steps:

  • 1. Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
  • 2. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with foil and bake at 400 degrees for 35 minutes. Remove the foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
  • 3. In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

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