Easy Baked Chicken Tenders Recipes

SIMPLE BAKED CHICKEN BREASTS

Steps:

• Preheat convection oven to 400 degrees F (200 degrees C).
• Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
• Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

OVEN BAKED CHICKEN TENDERS

Steps:

• In a large bowl, soak the chicken in buttermilk 15 to 30 minutes.
• Move the oven rack one spot up from the center position. Preheat the oven to 425°F. Place a wire rack on a baking sheet and spray with nonstick cooking spray.
• In a gallon zip-top bag, toss together the flour, panko, seasoned salt, salt, pepper, and parsley, if desired. Using tongs, transfer the chicken, reserving the buttermilk, to the bag. Shake until well coated.
• Remove the chicken and dip in buttermilk once more. Return to the bag and toss in the flour mixture to coat. Repeat process with remaining chicken.
• Place chicken on the wire rack. Bake 10 minutes. Flip and bake an additional 5 to 10 minutes, or until a meat thermometer inserted in the center reads 165°F. Don't overcook or they wont be as tender.
• Turn the oven to broil for the final minute of cooking to get an extra-crispy texture. Watch closely so they don't burn. Remove from the oven when golden brown.
• Transfer to a paper towel-lined plate. Serve immediately, or return to a wire rack in a 170°F oven to keep warm and crispy until ready to serve.

CRISPY OVEN BAKED CHICKEN TENDERS

Steps:

• Preheat oven to 200C/390F.
• Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
• Place a rack on a baking tray (not critical but bakes more evenly).
• Place the Batter ingredients in a bowl and whisk with a fork until combined.
• Add the chicken into the Batter and toss to coat.

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.

HEALTHY BAKED CHICKEN TENDERS

Steps:

• Mix the bread crumbs, parmesan, garlic powder, salt, paprika, and pepper together in a shallow dish and set aside. Place the flour and eggs each in their own shallow dish.
• Dredge each chicken tenderloin in flour to coat, then place it in the egg mixture to wet the flour, and finally, coat it in the bread crumb mixture on all sides. Place each chicken tender on a baking sheet about 1 inch apart. Once all tenders are coated, discard any extra flour, eggs, or breadcrumbs.
• Bake at 400 on the lower oven rack for 10-12 minutes or until the chicken is cooked through (165˚F internal temp.)
• Remove from the oven and serve immediately or place chicken tenders on a wire cooling rack until you are ready to serve.

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.

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.

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.

LOW CARB BAKED CHICKEN TENDERS

Steps:

• Preheat oven to 350 degrees F.
• Combine all dry ingredients in a mixing bowl and set aside.
• Line rimmed baking sheet with foil.
• Melt butter in a shallow dish.
• Dip each chicken tender in butter then roll in seasoning mixture and place on prepared baking sheet.
• Bake for 20-30 minutes or until chicken is cooked through.

BISQUICK CHICKEN TENDERS

Steps:

• Preheat oven to 450 degrees Fahrenheit. Line a cookie sheet with aluminum foil and spray it with cooking spray.
• In a 1-gallon Ziploc bag, combine Bisquick mix, cheese, salt, and paprika.
• Dip half the chicken strips into the egg. Place the egg-washed chicken strips into the bag. Seal the bag and shake until the strips are coated.
• Transfer the strips onto the cookie sheet. Repeat with remaining chicken. Drizzle melted butter over the chicken strips.
• Bake for 12 to 14 minutes. At the 6-minute mark, flip the strips over with a pancake turner. Chicken tenders are done when they turn golden brown and no longer pink in the center.
• Enjoy!