Baked Cheez It Chicken Tenders Recipes

OVEN BAKED CHEEZ-IT CHICKEN TENDERS

Steps:

• Preheat oven to 350°F.
• Line a cookie sheet with aluminum foil (or silpat if you have it).
• Place the Cheez-it's in a zip-lock baggie and give it to your kid to play catch, touch football, whatever. Smack the back a few times with a rolling pin... get the cheese-it's crushed, but don't worry if there are some larger pieces. Pour into a shallow bowl or plate.
• Crack the eggs into a bowl and add the water. Whisk together until combined well. (something else your child can do!).
• Dip the chicken in the egg mixture, then roll around in the crushed Cheez-it's (kids love this part!)
• Place on the cookie sheet, continue until all the chicken is coated.
• Lightly spray all coated chicken with the cooking spray.
• Bake at 350°F about 15 -20 minutes (start checking the smaller ones after 10 minutes. I always pull them out as they get cooked through so that the smallest isn't incinerated by the time the largest piece is done cooking).

BAKED CHEEZ-IT CHICKEN TENDERS

Steps:

• 1. First pound down chicken tenders. S&P Mix butter milk egg and dash of hot pepper sauce (franks) Add chicken to milk bath and refridgerate for 1 hour
• 2. Meanwhile in food processer crush fine cheez-its with 1/4tsp dried dill. Put on large platter. Drain chicken one by one evenly coat and press cheeze-its.
• 3. In 425 degree preheated oven. Place chicken on large baking sheet, drizzle w/olive oil. Bake 7mins flip and bake another 7-9min til golden brown. Serve with dipping sauce of choice. Dill dip fantastic or ranch.

BAKED CHEEZ-IT CRUSTED CHICKEN TENDERS RECIPE - (4.3/5)

Steps:

• Preheat the oven to 425 degrees F. Line a cookie sheet with foil, then place a wire rack on top. For the chicken tenders: Mix the cracker crumbs and Parmesan together in a large bowl. In a shallow dish, mix the mayonnaise, mustard, cider vinegar and some salt and pepper. Sprinkle the chicken tenders with a little salt and pepper and then place them, one by one, in the mayonnaise mixture. Scrape off excess mayonnaise and then roll the tenders in the crumb mixture to coat. As you go, place the coated tenders on the wire rack. Bake until cooked through and golden brown, 25 minutes. Let cool on the rack for 5 minutes. For the Dijon sauce: Meanwhile, in a small bowl, combine the mustard, mayonnaise, honey, cayenne and some salt and pepper. Mix until smooth and lump free. Transfer the chicken tenders to a serving platter. Serve with the Dijon sauce.