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1. Mix dressing, lime juice and honey

  • 1 lb chicken tenders
  • 1/2 C. Italian dressing
  • 1 t. fresh lime juice
  • 1 T. honey
4.5/5 (4 Votes)

By

Make Salad: Quarter cucumber lengthwise; slice quarters 3/4 inch thick diagonally

  • 1 1-pound seedless cucumber
  • 1/2 cup whole flat-leaf parsley leaves
  • 1 - 2 tablespoons white-wine vinegar
  • 3 tablespoons plus 1 teaspoon olive oil
  • Coarse salt
  • Freshly ground black pepper
  • 1 15.5-ounce can chickpeas, drained and rinsed
  • 1/3 cup raisins
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 1/2 pounds chicken tenders
  • 1/2 cup couscous
4.5/5 (2 Votes)

By

Brine the chicken: In a large, nonreactive bowl or Ziploc bag combine the chicken, buttermilk, and hot sauce; cover...

  • For the Brine
  • 1 1/2 pounds skinless, boneless chicken breasts, cut into 12 2-ounce chicken tenders
  • 4 cups buttermilk
  • 1 teaspoon Louisiana-style hot sauce, such as Crystal (or more to taste)
  • .
  • For the Breading
  • 3 cups (13 1/2 ounces) self-rising flour
  • 1/2 cup (2 1/4 ounces) cornstarch
  • 1/2 cup (2 1/4 ounces) potato starch
  • 2 tablespoons (1 ounce) sea salt, plus more for seasoning
  • 4 tablespoons (1 ounce) paprika
  • 1 teaspoon (.176 ounce) baking soda
  • 2 tablespoons (1 ounce) onion soup base, ground in spice grinder until fine
  • 7 teaspoons (1 ounce) Italian Herb Spaghetti Sauce Seasoning Mix, finely ground
  • Canola oil for frying
4.5/5 (2 Votes)

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1. Preheat the oven to 425°F

  • 1 pound skinless, boneless chicken tenders or boneless skinless chicken breasts, cut into 1 1/2-inch strips
  • 1/3 cup plain panko crispy bread crumbs (we used Progresso.)
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon jarred minced garlic in oil
  • 1/2 teaspoon minced fresh rosemary
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 large egg white
  • 1 tablespoon water
4.5/5 (2 Votes)

By

Preheat oven to 350 degrees

  • 1/2 cup all-purpose flour
  • 1/2 cup plain bread crumbs
  • Pinch of garlic powder
  • Pinch of paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground black pepper
  • 2 large eggs, lightly beaten
  • 1 pound chicken tenders or 4 boneless skinless chicken breasts, cut into 1/2 inch strips
  • Buffalo Hot Sauce
  • 3/4 cup hot sauce
  • 5 tablespoons unsalted butter
  • 1 teaspoon minced garlic
  • 1 to 2 cups bottled blue cheese dressing
  • 3 celery stalks, cut into 3-inch pieces
4.5/5 (2 Votes)

By

Preheat oven to 450°F. Place a large wire rack on a baking sheet and coat with cooking spray

  • canola or olive oil cooking spray
  • 1/4 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup finely shredded Parmesan cheese
  • 1 cup coarse dry Panko breadcrumbs (preferably whole-wheat)
  • 1 pound chicken tenders
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 cup marinara sauce, heated, for serving
4.5/5 (2 Votes)

By

Any small pasta will work in this quick, easy entrée

  • 1 teaspoon ground fennel seed
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound chicken breast tenders, cut into (1-inch) pieces
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 4 cups canned diced tomatoes, undrained
  • 1 cup white wine
  • 8 ounces uncooked penne
  • 1/4 cup (1 ounce) freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup chopped fresh basil
4.5/5 (2 Votes)

By

1. Segment the lemons by cutting both ends off, then carefully carving off all the peel

  • 6-9 chicken breast tenders (about 1 lb.)
  • 1-2 lemons, segmented, juices reserved
  • 1/4-1/2 tsp salt, to taste (omit if using salted chicken stock)
  • 1/4-1/2 tsp freshly ground pepper, to taste
  • 1 tsp Penzeys Sunny Spain, Sunny Paris or Mural of Flavor (optional)
  • 1 Tbsp EVOO
  • 3-4 Tbsp butter, divided
  • 1/4 cup minced or sliced shallots
  • 3/4 cup chicken stock
4.4/5 (11 Votes)

By

Serves 4

  • 1 pound chicken tenderloins
  • Flour
  • Salt and pepper
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 2/3 cup dry white wine
  • 2/3 cup chicken broth
  • 3 tablespoons country-style Dijon mustard
  • 1 1/2 teaspoons cornstarch
  • 1 1/2 tablespoons water
  • 1/2 cup Ocean Spray® Craisins® Original Dried Cranberries
  • 1/4 cup sliced green onions, green part only
4.4/5 (8 Votes)

By

Place a sage leaf on each chicken tender, then wrap each with a bacon slice

  • 8 fresh sage leaves
  • 8 chicken tenders (about 1 1/4 pounds)
  • 8 slices bacon
  • 1/2 teaspoon extra-virgin olive oil
4.4/5 (5 Votes)

By

Martha Stewart ~ This is very good & the boys loved it, too! Allen doesn't like tomato-y dishes other than spaghet...

  • Salt and ground pepper
  • 2 large eggs
  • 3/4 cup finely grated Parmesan
  • 1/2 cup plain dried breadcrumbs
  • 1 1/2 pounds chicken tenders
  • 1 3/4 cups tomato basil pasta sauce
  • 1 cup shredded part-skim mozzarella cheese
4.3/5 (14 Votes)

By

Preheat oven to 425 and grease a large baking sheet with nonstick spray

  • 3-4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
  • 1 1/2 cups panko breadcrumbs
  • 3 eggs + 3 tablespoons water
  • 1/3 cup flour
  • sauce
  • 1/3 cup Frank's hot sauce (this brand really makes the sauce!)
  • 2/3 cup brown sugar
  • 1/2 cup sugar
  • 3 tablespoons ketchup
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons garlic powder
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon salt
  • 1 tablespoon water
4.3/5 (16 Votes)

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