Best Oven Fried Chicken Tenders And Fries Recipes

OVEN-FRIED CHICKEN TENDERS AND FRIES

Steps:

• Heat oven to 425°F.
• Cut potatoes into 1/2-inch-thick strips; place in large bowl. Add dressing and cheese; toss to coat. Spread onto large baking sheet sprayed with cooking spray.
• Bake 12 min. Meanwhile, coat chicken with coating mix as directed on package.
• Turn potatoes over. Add chicken to baking sheet. Bake 15 min. or until potatoes are tender and chicken is done. Mix mustard and honey. Serve as a dipping sauce with chicken.

OVEN-FRIED CHICKEN TENDERS

Steps:

• Preheat the oven 375° and have ready a rimmed sheet pan lined with parchment paper or nonstick aluminum foil. Also, have ready 3 shallow bowls for dredging station.
• Evenly sprinkle the tenderloins with a 1/2 teaspoon of salt and a 1/4 teaspoon of pepper. Set aside while you prepare the breading trays.
• Add 1 cup of flour to the first tray. Add eggs, milk, and hot sauce to the second tray and whisk to combine. In the last tray, stir together panko bread crumbs, 2 teaspoons of Kosher salt, and 1 teaspoon of pepper.
• Dredge each tenderloin in the flour, shaking off any excess. Next, dip it in the egg mixture (allowing the excess to drip off), and lastly coat thoroughly in the Panko breadcrumbs, pressing to adhere if necessary.
• Place tenderloins on a baking sheet so they are not touching (prepare a second sheet pan, if necessary). Generously spray each tenderloin with olive oil spray, then flip and spray the other side as well.
• Bake for 13 minutes. Then, flip the chicken over and bake for 13 minutes more. Allow to cool slightly, serve, and enjoy.

OVEN-FRIED CHICKEN

Steps:

• Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350 degrees F.
• Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
• Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

OVEN FRIED CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
• Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!

OVEN-FRIED CHICKEN TENDERS

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.

FRIED CHICKEN TENDERS

Steps:

• Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper. Place eggs and water in a small bowl.
• One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs, and set aside.
• Heat oil in a deep fryer to 375 degrees F (190 degrees C).
• In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.
• In a separate small bowl, combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard. Mix well, and serve with the chicken for dipping.

OVEN FRIED CHICKEN TENDERS

Steps:

• Preheat oven to 450.
• Combine chicken and buttermilk in a shallow bowl. Place crackers, Creole seasoning, and salt in a heavy-duty zip-top bag. Crush crackers with a rolling pin or heel of hand.
• Drain chicken, discarding buttermilk. Add chicken to bag, close, and shake to coat well.
• Coat a baking sheet with cooking spray. Pour oil in center of baking sheet; heat oil at 450 for 3 minutes. Remove oven from pan, reduce heat to 400. Spread hot oil with a spatula over an area just large enough to accommodate chicken. Quickly place chicken in oil on pan.
• Bake at 400 for 10 minutes, turn, and bake and additional 3 minutes or until done.

OVEN FRIED CHICKEN TENDERS

Steps:

• 1. Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.
• 2. Mix remaining ingredients except butter in a large bag.
• 3. Preheat oven to 400 degrees. Cut butter into a few pieces and place in a large pan. Melt butter in pre-heated oven. Spread melted butter around the bottom of the pan, make sure that there are no dry spots.
• 4. Shake excess milk off of chicken and completely coat each piece with the seasoning mix by shaking the chicken in the bag, until coated. Place each piece of chicken in the pan.
• 5. Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.