Menu Enter a recipe name, ingredient, keyword...

Find different ways to prepare chicken tenders - 269 recipes

Google Ads

More Chicken Tenders recipes

By

Perfectly crisp chicken tenders…baked, not fried! If you don't have chicken tenderloins, you can cut up chicken b...

  • Ingredients for Crispy Chicken Tenders:
  • 2 medium/large-sized chicken breasts, (about 1/2 – 3/4 lb total) preferably organic, each cut lengthwise into three or four long pieces
  • 2 cups low fat buttermilk
  • 1 cup flour (I used whole wheat pastry)
  • 1 cup whole grain flaked cereal, such as Nature’s Path Organic Heritage Heirloom Whole Grains, pulsed in a food processor until crumbs form (alternately, you can place the cereal in a plastic bag and use a rolling pin to smash into crumbs)
  • 1 cup homemade whole wheat breadcrumbs, recipe follows* (alternately, you could use 1 cup whole wheat panko breadcrumbs)
  • 1 egg, whisked
  • Kosher salt and freshly ground black pepper
  • olive oil cooking spray (I used a misto)
4.3/5 (9 Votes)

By

Preheat oven to 350 F. Mix together salt, paprika, black pepper, onion powder,italian seasoning, and garlic powder

  • 1 lbs. chicken tenders (about 10 chicken tenders)
  • 10 strips bacon, sliced in half length-wise
  • 1/2 -1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon italian seasoning
  • 1 teaspoon garlic powder
  • 2/3 cup light brown sugar, packed
  • 2 tablespoons chili powder
4.3/5 (11 Votes)

By

Peanuts and tangy BBQ sauce is something that the whole family will enjoy…even your pickiest little eaters that u...

  • Supplies:
  • 10 boneless, skinless chicken tenders
  • 1/2 cup low-sugar BBQ sauce (I used Stubb's)
  • 2 tsp chili powder
  • 1/2 tsp cumin
  • 1/3 cup unsalted peanuts, coarsely ground in food processor (or chopped)
  • non-stick aluminum foil
  • 1 gallon heavy-duty food storage bag that locks
4.3/5 (11 Votes)

By

Preheat the oven to 425 degrees F

  • Chicken Tenders:
  • 3 cups cheese crackers, such as Cheez-Its, ground into crumbs
  • 1 cup finely grated Parmesan
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Kosher salt and freshly ground black pepper
  • 1 pound chicken tenders (7 to 8 tenders)
  • Dijon Sauce:
  • 1/2 cup Dijon mustard
  • 1/4 cup mayonnaise
  • 2 tablespoons honey
  • Dash cayenne pepper
  • Kosher salt and freshly ground black pepper
4.3/5 (6 Votes)

By

bag of frozen peppers and onions can be a quick start to a stir-fry; here, it's combined with almost fat-free chic...

  • 1 teaspoon sugar
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon cayenne pepper
  • 1 pound boneless, skinless chicken breast tenders, cut into 2-inch pieces (see Variation)
  • 1 tablespoon canola oil
  • 1 16-ounce package frozen bell pepper and onion mix
4.3/5 (6 Votes)

By

Tenders: Preheat oven to 425 degrees F

  • Chicken Tenders:
  • 8 chicken tenders
  • Salt and freshly ground black pepper
  • 8 leaves sage
  • 8 slices Prosciutto di Parma
  • 2 tablespoons extra-virgin olive oil
  • 4 wedges lemon
  • Wild Mushroom Broken Spaghetti Risotto with Arugula and Hazelnuts:
  • 1 package dried mixed wild mushrooms or porcini mushrooms
  • 1 quart chicken stock
  • 2 cups water
  • 3 tablespoons extra-virgin olive oil, plus a drizzle
  • 1 medium onion, finely chopped
  • 2 large cloves garlic, grated or finely chopped
  • Salt and freshly ground black pepper
  • 1 pound spaghetti, broken into small pieces
  • 1/2 cup dry white wine
  • 3/4 cup hazelnuts
  • 2 tablespoons butter
  • 3/4 cup Parmigiano-Reggiano, a few handfuls
  • 4 cups arugula
  • 1/2 lemon, juiced
4.3/5 (3 Votes)

By

Not your everyday chicken tenders, orange juice, cinnamon applesauce and balsamic vinegar make these special with a...

  • 1 small orange
  • 2/3 cup cinnamon applesauce
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon ground cardamom or 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 pound chicken tenders
  • Salt
  • Ground black pepper
  • 2 teaspoons vegetable oil
  • Fresh thyme sprigs (optional)
4.3/5 (8 Votes)

By

1. Preheat oven to 375 degrees F

  • 2 tablespoons olive oil
  • 1 pound frozen chicken breast tenderloins* (about 8 to 10 pieces)
  • 1 small onion, chopped
  • 1/2 cauliflower, cut into florets (about 2 cups)
  • 5 clovesgarlic, slivered
  • 1 teaspoon snipped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 1/4 cup lemon juice
  • 3/4 cup reduced-sodium chicken broth
  • 1 teaspoon finely shredded lemon peel
  • 2 cups packaged fresh baby spinach
  • 1/4 cup bias-sliced green onion
  • 1/3 cup pimiento-stuffed green olives, coarsely chopped
  • 1/4 cup pitted dates, coarsely chpped
  • 1/4 cup pistachio nuts, coarsely chopped
  • cooked brown rice (optional)
  • finely shredded lemon peel (optional)
4.3/5 (8 Votes)

By

1. Preheat oven to 250 degrees

  • 1 cup crumbled blue cheese (about 4 ounces)
  • 1 cup low-fat buttermilk
  • Coarse salt and ground pepper
  • 1 cup all-purpose flour
  • 1 1/2 pounds chicken tenders
  • 1/2 cup vegetable oil, such as safflower
  • 1/3 cup hot sauce
  • 2 tablespoons melted butter
4.3/5 (4 Votes)

By

Preheat oil to 350°. Cut chicken breasts into long strips

  • Peanut, or Canola Oil for frying
  • 2 lbs boneless, skinless chicken breasts
  • 3 eggs
  • 1 cup flour
  • 2 cups panko bread crumbs (do not substitute this ingredient)
  • 1 tsp garlic powder
  • 1 tsp white pepper
  • 1/2 tsp cayenne pepper
  • Salt and Pepper to taste
4/5 (4 Votes)

By

for chicken Preheat oven to 425 degrees (F) and line 2 large baking sheets with parchment paper

  • for chicken
  • 2 pounds chicken tenderloins
  • 1 cup blanched almond flour (I use Honeyville)
  • 1 tablespoon flax meal
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon poultry seasoning
  • ground black pepper to taste
  • 2 eggs
  • olive oil, in a sprayer
  • for sauce
  • 3 tablespoons runny honey
  • 2 tablespoons Dijon mustard (I use Annie’s Naturals)
4/5 (2 Votes)

By

Preheat oven to 400 F.Generously coat baking sheet with canola oil cooking spray

  • Kale Chips:
  • 1 egg white
  • Boneless,skinless chicken tenders(2 oz each)
  • 1 tbsp sesame seeds
  • 1 tbsp shelled roasted sunflower seeds,finely chopped
  • 3/4 tsp finely chopped sage
  • 1/8 tsp freshly ground black pepper
  • 1 tbsp brown spicy mustard
  • 1 tsp honey
  • 1 1/2 cups packed kale cut into 11 two-inch pieces,stems removed
  • 1 tsp minced garlic
  • 1 tsp olive oil
  • 1/2 tsp sesame seeds
4/5 (2 Votes)

Any burning questions? Our chefs answer!

Low-Carb Sage-Crusted Chicken Tenders and Kale Chips Crispy Baked Chicken Tenders