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Crispy Oven-Baked Chicken Tenders Recipe

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Ingredients

Adjust Servings:
8 boneless skinless chicken tenders
2/3 cup bisquick baking mix
1/2 cup parmesan cheese, grated
1/2 teaspoon garlic salt or 1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 egg, slightly beaten
3 tablespoons butter or 3 tablespoons margarine, melted

Nutritional information

241.6
Calories
150 g
Calories From Fat
16.7 g
Total Fat
8.9 g
Saturated Fat
80.8 mg
Cholesterol
501.4 mg
Sodium
14.6 g
Carbs
0.6 g
Dietary Fiber
2.7 g
Sugars
8.3 g
Protein
57 g
Serving Size

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Crispy Oven-Baked Chicken Tenders Recipe

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    I served these last night and they were a huge hit! I have already added the recipe to my cookbook software in "Our Family Favorites" cookbook. The only changes I made were to omit the melted butter and I brined the chicken tenders with 1/8 c. of kosher salt and water for a few hours prior to baking. I usually always brine poultry because it makes such a huge difference in flavor and the meat is always so moist and tender, never dry and tough. I served these with some BBQ and Buffalo dipping sauces. I also broke out the deep fryer and made some homemade french fries. Fabulous! I will definitely make some to put in the freezer for quickie meals. Thanks for sharing this recipe!

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Ultimate Chicken Fingers, I found this on the Bisquick box and we LOVE it! We have it two to three times a week with a large garden salad and light honey dijon mustard – mmm, mmm. One thing I do in addition to the recipe is I spray the pieces with pam cooking spray before putting in the oven. I also bake for 10 minute and then flip and bake for 5 to 10 more. For Freezing Directions, courtesy of OAMC Freezer Tag, please look at the bottom of the Directions section. Thank you Erindipity!, I served these last night and they were a huge hit! I have already added the recipe to my cookbook software in “Our Family Favorites” cookbook. The only changes I made were to omit the melted butter and I brined the chicken tenders with 1/8 c. of kosher salt and water for a few hours prior to baking. I usually always brine poultry because it makes such a huge difference in flavor and the meat is always so moist and tender, never dry and tough. I served these with some BBQ and Buffalo dipping sauces. I also broke out the deep fryer and made some homemade french fries. Fabulous! I will definitely make some to put in the freezer for quickie meals. Thanks for sharing this recipe!, Kids and hubby love this one!


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    Steps

    1
    Done

    Heat Oven to 450 Degrees F. Line Cookie Sheet With Foil; Spray With Cooking Spray. in 1 Gal Plastic Resealable Food-Storage Bag, Mix Bisquick Mix, Cheese, Salt and Paprika.

    2
    Done

    Dip Half the Chicken Strips Into Egg; Place in Bag of Bisquick Mixture.

    3
    Done

    Seal Bag; Shake to Coat. Place Chicken on Cookie Sheet. Repeat Using Remaining Chicken. Drizzle Butter Over Chicken.

    4
    Done

    Bake 12-14, Turning Halfway Through Bake Time With Pancake Turner, Until No Longer Pink in Center.

    5
    Done

    to Freeze: Coat Chicken in Mixture. Lay Flat on a Baking Sheet and Freeze Until Firm.

    6
    Done

    to Serve: from Frozen, Bake at 350 15-20 Minutes Per Side.

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    Hope Lewis

    Seafood sensation known for his fresh and flavorful fish dishes.

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