Miso Oven Baked Chicken Tenders Recipes

MISO CHICKEN

Steps:

• Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
• Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.

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.

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.

MISO BUTTER ROASTED CHICKEN

Steps:

• Preheat oven to 425°. Mix mushrooms, potatoes, Brussels sprouts and garlic; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Place in a shallow roasting pan. , Place chicken on a work surface, breast side down and tail end facing you. Using kitchen shears, cut along each side of backbone; discard backbone. Turn chicken over so breast side is up; flatten by pressing down firmly on breastbone until it cracks. Place chicken on a rack over vegetables. Twist and tuck wings under to secure in place. Combine butter and miso paste; spread over skin (mixture will be thick). , Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 1-3/4 hours, covering loosely with foil after 45 minutes of cooking. (Miso mixture on chicken will appear very dark while roasting.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken. If desired, top with additional fresh thyme.

BAKED MISO CHICKEN BREASTS

Steps:

• Mix beer, brown sugar, miso, soy sauce, Sriracha, and sesame oil together in a 1-gallon zip-top bag. Add chicken breasts, seal the bag, and thoroughly mix the marinade into the chicken. Let rest for 10 to 15 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove chicken from the marinade and shake off excess. Place chicken in an oven-safe baking dish. Discard the remaining marinade.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

UME MISO CHICKEN

Steps:

• Gather all the ingredients.
• In a small bowl, add 4 Tbsp homemade ume miso and 2 pieces of plums from the ume miso. With a pair of scissors, cut the ume into small bits and discard the seeds.
• Prick the chicken skin with a fork (so the flavor sinks in).
• Season both sides of the chicken with salt.
• Put the chicken in a plastic bag and add the ume miso. Knead the chicken well from outside the bag. If you're not using a plastic bag, use a clean hand to knead the chicken so the flavors will go deep into the meat.
• Remove the air and seal the bag. Marinate for at least 6 hours, ideally overnight, up to 24 hours but not more (as it gets too salty).
• Line the baking sheet with foil and spray/brush with oil. Place the chicken on the baking sheet, skin side up.
• Bake at preheated 400ºF (200ºC) oven for 20-25 minutes. Then change to broiler setting and cook for 5 minutes until the chicken are nicely browned and charred. Serve immediately.

MISO CHICKEN

Steps:

• Whisk ¼ cup each miso paste and rice vinegar, 2 tbsp tamari, 2 tsp each grated ginger and honey and 1 tsp sesame oil. Pour mixture over 8 oz skinless chicken tenders in a zip-top bag; marinate for 30 minutes. Transfer marinade to a saucepan. Bake chicken at 350°F until no longer pink in center, about 15 minutes, then broil for 2 minutes to caramelize the top. Bring marinade to a boil; serve as sauce with baked chicken.

EASY BAKED MISO CHICKEN THIGHS

Steps:

• Combine all ingredients except for chicken thighs in a large zip-top plastic bag. Squeeze ingredients around in the bottom of the bag until they are fully combined. Place chicken thighs into the bag and toss several times to coat in the marinade. Seal the bag and place in the refrigerator for at least 2 hours (or longer).
• Preheat oven to 425 degrees. Spray a baking dish with cooking spray and pour chicken thighs and marinade into the dish. Bake for approximately 20-25 minutes, until chicken is cooked through.
• Allow chicken to rest for 5-10 minutes, serve and enjoy.

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.

MISO OVEN-BAKED CHICKEN TENDERS

Steps:

• Combine soy sauce, miso paste, maple syrup, garlic, ginger, fish sauce, sesame oil, and cayenne pepper in a resealable plastic bag. Remove excess air and seal bag. Using your fingers on the outside of the bag, press and rub ingredients to break up the miso paste. Add chicken tenders and massage marinade ingredients into the chicken. Refrigerate for 40 to 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 8-inch square baking dish with nonstick spray and add chicken tenders.
• Bake in the preheated oven until chicken tenders are no longer pink in the center and the juices run clear, about 25 minutes, flipping them after about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Sprinkle with bagel seasoning blend before serving.