Baked Boneless Skinless Chicken Tenders Recipe 38

QUICK AND EASY BAKED CHICKEN TENDERS

Steps:

• Preheat oven to 375°F.
• Remove thawed chicken tenders from package and pat dry.
• Place all ingredients in a bowl and toss together.
• Place seasoned chicken tenders on a baking sheet in single layer. Use two baking sheets if necessary.
• Bake for 20-25 minutes or until internal temperature of largest tender is 165°F.
• Remove from oven and let rest in pan for 5-8 minutes before serving. If making for meal prep, let cool completely before storing them in an air tight container and placing in refrigerator.

BAKED BONELESS SKINLESS CHICKEN TENDERS RECIPE - (3.8/5)

Steps:

• Preheat your oven to 425°F. Lay the skinless chicken tenders out on paper towels, leaving a few inches between each piece, to absorb some of the extra moisture. Cut a lemon into wedges and squeeze fresh lemon juice onto each tender. Watch for seeds and remove any that fall out. Sprinkle sea salt and freshly ground black pepper on each skinless chicken tender. Add any spices or herbs you'd like -- turmeric, chili powder, sage or thyme are all classic choices. Turn each tender over and repeat the seasoning process on the other side. Coat a baking pan evenly with nonstick cooking spray. Spread out the seasoned chicken tenders on the baking pan, leaving space in between each tender. Add a couple ounces of water to the baking pan. Bake the tenders for approximately 15 to 20 minutes or until each is fully cooked and a thermometer inserted into the thickest part reads 165 F.

EASY BAKED CHICKEN TENDERS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Place egg in a shallow dish. Place bread crumbs, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well. Dip 2 chicken strips into egg and then place into bread crumb mixture and shake to coat. Place coated chicken pieces onto the prepared baking sheet. Repeat with remaining chicken.
• Spray each chicken tender with cooking spray 2 times.
• Bake tenders in the preheated oven for 7 minutes; flip, continue to bake on opposite side until no longer pink in the centers, about 7 minutes more. Remove from the oven.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil tenders in the preheated oven for extra crunch, about 2 minutes more.

HEALTHY BAKED CHICKEN TENDERS (NO BREADING)

Steps:

• Preheat the oven to 400F and put the oven rack in the center position.
• Lay the raw chicken on a baking sheet.
• Brush one side of the chicken tenders with olive oil or the melted butter.
• Sprinkle chicken rub on the side that was just brushed with oil or melted butter.
• Flip the chicken tenders over and continue brushing with the oil or butter and sprinkle the 2nd side with chicken rub.
• Bake the chicken for a total of 10 minutes, flipping after 5 minutes, if desired but not required, and then continue cooking on the other side until the internal temperature of the chicken reaches 160F.
• Let the chicken rest for 5 minutes until serving.

TANGY OVEN-BAKED CHICKEN TENDERS WITHOUT BREADING

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray lightly with nonstick spray.
• Combine chili sauce, honey, lime juice, dried onion, brown sugar, garlic, and Sriracha in a small bowl. Let the sauce sit for 5 minutes to allow the dried onion to soften a bit.
• Spread out chicken tenders on the prepared baking sheet; brush with a thin coat of the sauce.
• Bake in the preheated oven for 10 minutes, remove from oven, and brush on the remaining sauce. Return to the oven and bake until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve with lime wedges.