Baked Chicken Tenders

"These baked chicken tenders are super simple and quick for those hectic weekday meals. I've put them on top of a salad with homemade honey mustard dressing. They would also go great with some french fries. The variations are endless."
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Stephanie F. photo by Stephanie F.
photo by Samantha W. photo by Samantha W.
photo by Stephanie F. photo by Stephanie F.
Ready In:
26mins
Ingredients:
4
Serves:
3
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ingredients

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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.

Questions & Replies

  1. Can Miracle Whip be used instead of mayo?
     
  2. Could I cook these in the air fryer?
     
  3. If you use parchment paper for baked tenders do you still have to use cooking spray
     
  4. Does anyone know the macros/calories for the breadcrumb/cheese chicken tenders?
     
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Reviews

  1. 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.
     
  2. 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!
     
  3. Wonderful recipe Can i do the same with chicken legs at what temp and how long to cook
     
  4. 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++++
     
  5. 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

  1. 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!
     
    • Review photo by Amanda L.
  2. 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.
     

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>
 
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