Community Pick
Baked Chicken Tenders
photo by limeandspoontt
- Ready In:
- 26mins
- Ingredients:
- 4
- Serves:
-
3
ingredients
- 1 lb chicken tenders
- 2 tablespoons light mayonnaise
- 1⁄2 cup Italian seasoned breadcrumbs
- 1⁄2 cup parmesan cheese
directions
- Preheat Oven to 425°F.
- Mix chicken tenders and mayonnaise in a bowl to lightly coat chicken with mayonnaise.
- Mix bread crumbs and cheese in a gallon-size zippie bag.
- Prepare baking sheet with cooking spray.
- Put 1-2 chicken tenders in the zippie bag with the bread crumbs and shake to coat.
- Place chicken tenders in a single layer on prepared baking sheet.
- Continue until all tenders are coated and on the baking sheet.
- Bake in preheated oven for 8 minutes. Gently flip each one, so as not to remove the breading, and bake an additional 8 minutes.
- Serve with your favorite dipping sauce.
Reviews
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Was in the store and the chicken and found this gem of a recipe. It turned out amazingly well, in fact surprised everyone in the family. Best part is it is baked (healthier than fried), really really fast and quick. I def plan to start tweaking my own very and experimenting with the ingredients. Upon reading the review and recipe, I used 2.5 pounds of chicken ($5 at grocery) and put in pepper and garlic in the mayo. And i put it for 20 min 10 on each side and the chicken came out very tender and juicy.
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These are lovely and my DD really enjoyed them for lunch today. Very simple to make and with great results. I prefer my chicken tenders to be a bit more crunchy, so I left them in the oven a bit longer until I was satisfied with a more browned crust. Thanks for sharing!
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Wonderful recipe Can i do the same with chicken legs at what temp and how long to cook
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Wow, this is a fantastic recipe.. my husband said it was some of the best chicken he's ever had! I appreciate how simple this was to make as well. I did grate up more cheese to add in with the mix (I used the Corn Flake breadcrumbs) & also sprinkled the cheese on top of each tender. I had just ran out of zip lock baggies so I used a wide bowl for the mixture and then, pressed each tender one by one into mix to really get a nice thick coat on them. I baked at 450° for about 10 minutes each side. Thanks a lot for posting this recipe! I was standing in my kitchen trying to decide how I was going to prepare the chicken tenders I was staring at when I Googled and thankfully found this! A++++
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I make this quite often using thin cut chicken breasts. I like to over cook it a bit so the coating is nicely browned and crispy. Easy and yummy!
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Tweaks
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ok, so, ive made these a few times and the awesome outcome was repeatable. amazing. tonight, i swapped out the mayo for a light avocado ranch dressing and the chicken was off the charts! as a "by the way", i paired the chicken with seasoned quinoa and steamed spinach. i cook for my elderly parents who dont like anything, pretty much, and they loved this. thanks a ton for the original recipe.
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I used a little under 1 lb of chicken, but I used 1 tbsp of light mayo instead of two, 1/3 cup of bread crumbs, and no parmesan. It still turned out bomb if you're trying to keep your fats lower!
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RECIPE SUBMITTED BY
<p>I was born and raised in central Ohio, with family roots in West Virginia as well. I now live in coastal Florida and really enjoy having so much fresh seafood available. There are a lot of great restaurants in this area, but I decided a couple of years ago that I could make equally delicious food at home for a fraction of the cost. Since then, I've been honing my skills, trying different recipes, which in turn help me to develop new skills and try new things. I also watch a lot of Food Network TV, which gives me even greater confidence to experiment.</p>
