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1. Mix dressing, juice and honey 2

  • 4 lbs. Chicken tenders
  • 2 C. Italian dressing
  • 4 Tsp. Lime Juice
  • 6 Tsp. Honey
4/5 (1 Votes)

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1 Mix dressing, lime juice and honey

  • 1 lb chicken tenders
  • 1/2 cup Italian dressing
  • 1 teaspoon fresh lime juice
  • 1 1/2 teaspoons honey
4/5 (1 Votes)

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5 Points Plus Value

  • 1 1/4 pounds chicken tenders, cut lengthwise into 1/2 inch strips.
  • 2 tbs unsalted butter, melted
  • 2 tbs hot pepper sauce
  • 2/3 c Reduced fat blue cheese dressing
  • 1/4 c Fat-free milk
  • 12 celery sticks.
4/5 (1 Votes)

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1. Place flour in a shallow bowl

  • 1 cup all-purpose flour
  • 2 cups Italian-style seasoned bread crumbs
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 eggs, beaten
  • 2 tablespoons water
  • 24 chicken tenderloins
  • 2 quarts oil for frying
4/5 (1 Votes)

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1. Finely shred peel from orange; set aside

  • 1 small orange
  • 2/3 cup cinnamon applesauce
  • 1/4 cup balsamic vinegar
  • 1/2 tsp. ground cardamom or 1/4 teaspoon ground nutmeg
  • 1 lb. chicken tenders
  • 2 tsp. vegetable oil
  • Fresh thyme sprigs (optional)
4/5 (1 Votes)

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Finely shred peel from the orange,set aside

  • 1 orange
  • 2/3 cup cinnamon applesauce
  • 1/4 cup balsamic vinegar
  • 1/2 tsp ground cardamom or 1/4 tsp gound nutmeg
  • 1 lb chicken tenders
  • 2 tsp vegetable oil
  • Fresh thyme sprigs (optional)
4/5 (1 Votes)

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Preheat the oven to 400 degrees

  • 1 cup panko breadcrumbs
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • pinch cayenne pepper
  • 3 Tbs butter, melted
  • heaping 1/4 cup Dijon mustard
  • 1 Tbs honey
  • 1 1/2 lbs boneless, skinless chicken breasts, cut into vertical strips
4/5 (1 Votes)

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A wonderful sweet lime flavor

  • I use about 12 medium-sized chicken tenders (boneless, skinless)
  • lime, peel grated, juiced
  • 2 tbsp. honey
  • 2 tsp. canola oil
  • 2 tsp. steak sauce
  • 1 lb pkg. chicken tenderloins (about 12)
  • Green onion, chopped
4/5 (1 Votes)

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Nutritional Information: Calories 250, fats 13g, sat fat 3g, cholesterol 34mg, sodium 417mg, carbs 19g, fiber 1g, s

  • olive oil cooking spray
  • 12 oz chicken tenders
  • ground black pepper, to taste
  • 1 tsp minced garlic
  • 3 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1/4 cup low- sodium chicken broth
  • fresh parsley to garnish
4/5 (1 Votes)

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Heat oven to 400 degrees. Line a baking sheet with a wire rack

  • FOR THE CHICKEN
  • 1 cup buttermilk
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 2 pounds boneless, skinless chicken breast, pounded to even thickness, cut into strips
  • 2 cups whole wheat breadcrumbs
  • Olive oil, for drizzling
  • FOR THE DRESSING
  • 1/3 cup buttermilk
  • 3 tablespoons 2% Greek yogurt
  • 1 tablespoons chives, minced
  • 1/4 teaspoon kosher salt
  • FOR SERVING
  • 4 stalks celery, cut into sticks
  • 2 romaine hearts, quartered
  • Hot sauce to taste
4/5 (1 Votes)

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1) in a food processor, pulse tortillas until mixture resembles coarse meal

  • 10 corn tortillas, roughly torn
  • salt/pepper
  • 1/4 c GF flour
  • 1 c buttermilk
  • 12 chicken tenders (1.5#)
  • 2 c vegetable oil
  • 3 Tb grainy mustard
  • 3 Tb honey
4/5 (1 Votes)

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1. Slice chicken into thin strips

  • 1 lb. skinless, boneless chicken breast meat
  • 1/2 cup Italian-style salad dressing
  • 1 tsp. fresh lime juice
  • 1 1/2 tsp. honey
4/5 (1 Votes)

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