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Baked Chicken Tenders

Anyone have a really good chicken tender recipe that is baked? I don't feel like messing with oil in the kitchen this week.
I really want one that produces a nice and crispy result. Any suggestions?

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  1. A suggestion: go to recipezaar.com, and search under recipes for either, oven-fried garlic chicken or moist cheddar-garlic baked chicken breasts, then just convert recipe using chicken tenders.

    2 Replies
    1. re: paulgardner

      Have you had either of these? Can you vouch that they are good and crispy?

      1. re: QueenB

        Just tried the cheddar-garlic one with breasts and they came out very good and crispy; the recipes are very similar as far as the method, I think maybe the one with the parmigiana cheese might be my preference, though I haven't tried it yet.

    2. I just made this last week for my "chicken finger divas". 2 cups of pretzels, and 3/4 cup of peanuts, chopped it up in the food proccessor. Dipped the chicken in egg, and then in the "crumbs". Sprayed with olive oil (like PAM). Baked at 375. They LOVED it and asked for seconds and then thirds. Easy and a winner!

      1 Reply
      1. re: feta

        How long did you bake them for at 375?

      2. I make them all the time.

        I usually brine them for 1/2 hour or so , but that isn't necessary.

        Season some flour. Make an egg dip and season it too (i use dijon mustard, soy sauce, and hot sauce). Then make up a crumb coat. Cooks Illustrated got me hooked on finely crushed melba toast, but you can use breadcrumbs, cracker crumbs, panko, etc. Season it too.

        Line a baking sheet with foil. Pour about 3T oil on baking sheet and spread around.

        Dip tenders in flour, then egg, then coat with crumbs and lay on baking sheet.

        Bake in 425 oven. Turn once after 10 min. Should only take about 15-20 or less to cook.

        I have used the sprayed-on Pam method, too, but prefer the way above as the oil helps cook the coating -- IMO the spray on way makes for a dryish crust.

        1 Reply
        1. re: C. Hamster

          Thanks! I have panko so this is definitely a good option.

        2. This is my favorite.
          http://magazines.ivillage.com/goodhou...

          My husband likes them with honey mustard, and I like them dipped in wing sauce.

          1. I like to use a spiced panko mixture for the coating, and use a dark pan to cook them in. I found that the lighter colors don't crisp up as well.