CRUNCHY CHICKEN TENDERS
This chicken is dipped in crushed cereal, then baked. A delicious alternative to fried chicken with a great crunch!
Provided by Tess
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with cooking spray.
- Mix flour, basil, chili powder, salt, and pepper together in a bowl. Mix egg and water together in another bowl. Pour crushed cereal into a third bowl.
- Dip each tender in the flour mixture first, shaking off excess. Dip in egg and then in crushed cereal. Place on the prepared baking sheet.
- Bake in the preheated oven until browned and no longer pink in the centers, 10 to 12 minutes on each side.
Nutrition Facts : Calories 402.5 calories, Carbohydrate 43.3 g, Cholesterol 186.9 mg, Fat 7 g, Fiber 1.6 g, Protein 41.2 g, SaturatedFat 2 g, Sodium 503.6 mg, Sugar 4.7 g
CRUNCHY PARMESAN CHICKEN TENDERS
Provided by Giada De Laurentiis
Categories appetizer
Time 27m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500 degrees F.
- Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
- Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
- Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
- Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.
CRUNCHY QUINOA-CRUSTED CHICKEN TENDERS
Provided by Catherine McCord
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Pour the quinoa onto a towel and blot to remove any excess moisture.
- Combine quinoa, breadcrumbs, salt, garlic powder and paprika in a shallow bowl. Whisk the eggs together in another shallow bowl. Dip the chicken into the egg, and then into the quinoa mixture, pressing evenly to coat.
- Add a thin coat of olive oil to large skillet over medium-high heat. Add chicken in batches and cook until quinoa is golden and chicken is cooked through, 4 to 5 minutes on each side. Serve with lemon yogurt dipping sauce and roasted cauliflower on the side.
- Combine the yogurt, lemon juice, parsley, mustard, garlic powder and salt in a bowl and mix well.
- Preheat the oven to 425 degrees F.
- Place cauliflower on a baking sheet, drizzle with olive oil and toss to coat. Sprinkle with salt. Bake until golden, 35 to 40 minutes.
CRUNCHY LEMON-GARLIC-PARMESAN CHICKEN TENDERS
These chicken tenders are fast to make and live up to the name of crunchy chicken tenders. They look larger, because they're pounded out. Do not skip the step of pounding the tenders as it helps to cook the tenders quickly! Also make sure you are using a block of Parmesan and not the green bottle stuff. Serve with your favorite sauce (mine is ranch). Enjoy!
Provided by thedailygourmet
Categories Chicken Tenders
Time 18m
Yield 4
Number Of Ingredients 11
Steps:
- Pound out chicken tenders with a meat mallet until very thin. Remove membranes.
- Set up a breading station with 3 shallow dishes. Combine flour, 1/4 cup and 2 tablespoons Parmesan cheese, garlic, salt, paprika, granulated onion, and pepper in the first bowl; mix until well combined. Whip eggs and remaining Parmesan cheese together in the second dish. Pour panko bread crumbs into the third dish.
- Heat oil in a skillet over medium high heat until oil reaches 350 degrees F (175 degrees C).
- Dredge chicken tenders in flour mixture, shaking off excess flour. Then dip tenders into egg mixture, and finally into panko bread crumbs, pressing to make sure panko adheres.
- Pan-fry chicken tenders in the hot oil until browned, about 90 seconds on each side. Remove tenders to a lined drip tray to drain excess fat before serving.
Nutrition Facts : Calories 365.7 calories, Carbohydrate 32.6 g, Cholesterol 171 mg, Fat 11.7 g, Fiber 0.7 g, Protein 37 g, SaturatedFat 4 g, Sodium 962 mg, Sugar 0.4 g
CRUNCHY PARMESAN CHICKEN TENDERS
A Giada de Laurentis recipe from the Food Network. Super fast and easy; a real kid pleaser! The dipping sauce is optional....
Provided by Raquel Grinnell
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 500 degrees F.
- Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
- Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
- Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 14-18 minutes.
- Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.
Nutrition Facts : Calories 525.7, Fat 35.5, SaturatedFat 8.1, Cholesterol 85.8, Sodium 728.6, Carbohydrate 13.1, Fiber 0.7, Sugar 3, Protein 37.5
CRUNCHY OVEN-BAKED CHICKEN TENDERS
I am always asked to make these baked chicken tenders when we're invited out! This can be used as a main dish or an appetizer, so the serving size can vary. Add your favorite sauce. It is a great finger food!
Provided by JeanLois
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
- Combine mayonnaise, dry mustard, and onion flakes in a shallow bowl; mix well. Combine cracker crumbs and sesame seeds in a resealable plastic bag.
- Dip each chicken tender into the mayonnaise mixture, then place in the plastic bag. Seal the bag and shake until chicken is coated in the crumb mixture. Place on the prepared baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 15 minutes.
Nutrition Facts : Calories 868.6 calories, Carbohydrate 26.7 g, Cholesterol 113.1 mg, Fat 72.7 g, Fiber 1.3 g, Protein 28.9 g, SaturatedFat 12.2 g, Sodium 670.5 mg, Sugar 3.3 g
CRUNCHY RANCH CHICKEN TENDERS
My kids will love these tasty homemade ranch chicken tenders!
Provided by Anonymous
Categories Trusted Brands: Recipes and Tips Land O'Lakes, Inc.
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Place corn flake crumbs, flour and eggs each into individual shallow bowls. Add ranch dressing mix to flour; stir until combined.
- Coat each chicken tender with flour mixture, shaking off excess. Dip into beaten egg. Press into corn flake crumbs.
- Melt Saute Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
- Place coated chicken tenders into skillet. Cook, turning occasionally, 10-12 minutes or until chicken is no longer pink.
- Serve with ranch dressing.
Nutrition Facts : Calories 345.5 calories, Carbohydrate 21.9 g, Cholesterol 146.4 mg, Fat 13.7 g, Fiber 0.4 g, Protein 30.1 g, SaturatedFat 5.7 g, Sodium 793 mg, Sugar 1.1 g
CRUNCHY GLUTEN-FREE CHICKEN TENDERS
Rice Chex cereal crushes up into a crunchy coating for this easy chicken dinner. Serve with mashed potatoes and green beans for the full Southern experience.
Provided by Amy Shirley
Categories HarperCollins Dinner Small Plates Kid-Friendly Chicken Wheat/Gluten-Free Soy Free Dairy Free Peanut Free Tree Nut Free Fry Deep-Fry
Yield 6 servings
Number Of Ingredients 7
Steps:
- Using your hands, crush the Chex into a large bowl, and add the gluten-free mix and the salt and pepper. Pour this mixture into a large roasting pan.
- In a large bowl, whisk the eggs, and then dump the chicken pieces into the eggs.
- Heat the oil in a large heavy skillet to 350°F. Place a brown paper bag on the counter next to where you are working so you can easily put the chicken on it to drain when you are done frying.
- One piece at a time, dredge the chicken in the flour coating. I like to really press the coating onto the chicken so it gets a super crunchy bite. Start by frying one piece at a time. Remove from the oil after 3 to 4 minutes, when the tenders are golden brown. Place on the brown paper bag. Repeat, frying no more than 4 tenders at a time.
- Serve with mashed potatoes and green beans.
CRUNCHY CHICKEN TENDERS WITH HERB-BUTTERMILK DRESSING
Inspired by hot wings, these crunchy treats use breast meat for lean protein and skinless cuts for less fat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees. Line a baking sheet with a wire rack. Combine buttermilk, mustard, salt, and cayenne in a nonreactive dish. Dip chicken in mixture and transfer to dish with breadcrumbs, pressing to coat. Transfer to baking sheet. Drizzle with oil. Bake until golden and chicken is cooked through, about 16 minutes. Season with salt.
- Meanwhile, combine buttermilk, yogurt, chives, and salt in a bowl for dressing. (Add 1 Tbsp. crumbled blue cheese, if desired.)
- Serve chicken with dressing, celery, romaine hearts, and hot sauce.
Nutrition Facts : Calories 416 g, Cholesterol 129 g, Fat 2 g, Protein 17 g, Sodium 729 g
GIADA'S CRUNCHY PARMESAN CHICKEN TENDERS RECIPE
Provided by á-2510
Number Of Ingredients 9
Steps:
- Preheat the oven to 500 degrees F. 2 Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes. 3 Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl. 4 Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes. 5 Transfer the chicken tenders to a platter and serve the vinaigrette alongside for
CRUNCHY BAKED CHICKEN TENDERS
Crispy, better than fried, and made with a few, simple ingredients makes this the recipe for me.
Provided by Paula Todora
Categories Chicken
Time 35m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 400 degrees. Spray a nonstick baking sheet with nonstick cooking spray.
- 2. Cut chicken into strips. Season with salt and pepper.
- 3. Dip each strip into flour then into melted butter. Dip into corn flake crumbs. Place on prepared pan and bake 20-25 minutes, until chicken is crispy on the outside and cooked through.
CRUNCHY PARMESAN CHICKEN TENDERS
Categories Chicken
Number Of Ingredients 9
Steps:
- Preheat the oven to 500 degrees F. Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes. Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl. Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes. Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.
CRUNCHY PARMESAN CHICKEN TENDERS
Make and share this Crunchy Parmesan Chicken Tenders recipe from Food.com.
Provided by chef 998002
Categories < 15 Mins
Time 12m
Yield 18 tenders, 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 500 degrees F.
- Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
- Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
- Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
- Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.
Nutrition Facts : Calories 184.3, Fat 14.8, SaturatedFat 3.6, Cholesterol 24, Sodium 289.4, Carbohydrate 4.5, Fiber 0.3, Sugar 1, Protein 8.1
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