21 Crispy Baked Chicken Tenderloin Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Baked Chicken Fingers

Baked Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’]

These Baked Chicken Tenders uses a wire rack and an olive oil dredge instead of egg for a crispy chicken tenderloin recipe with no frying. Works with tenders, chicken fingers cuts, or sliced breast, and includes a gluten-free swap.

Ingredients

• 1 1/3 cup panko breadcrumbs ({or you can use regular breadcrumbs})
• 1/4 cup grated Parmesan cheese ({or use mozzarella cheese})
• 1/2 teaspoon garlic powder
• 1/4 teaspoon thyme
• 1/4 teaspoon dried parsley
• 1/4 teaspoon paprika
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 pounds chicken tenderloins
• 1/4 cup extra virgin olive oil (or you can use egg or avocado oil)

Instructions

1. Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray or you can use a wire rack on top of the baking sheet which helps ensure the tenders are crispy.
2. In a shallow bowl mix the panko breadcrumbs, Parmesan cheese, garlic powder, thyme, parsley, paprika, salt and pepper and stir until combined. Set aside.
3. Pour the 1/4 cup olive oil into another shallow bowl and set aside.
4. Optional: Pat the chicken dry with paper towels before dredging, and let the coated tenders chill in the fridge for 10–15 minutes before baking. This helps everything stick better and stay crisp.
5. Dredge the chicken in the olive oil and then into the panko breadcrumb mixture making sure both sides are coated. Place the tenders on the baking sheet or wire rack.
6. Place the chicken tenders in the oven and bake for 25 minutes, flipping the tenders halfway through cooking {chicken should reach an internal temperature of 165 degrees F}.
7. Sprinkle with fresh parsley if you want and serve warm with honey mustard, ketchup or ranch dipping sauce.

2. Gluten Free Chicken Tenders

Gluten-free Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [’12’, ’12 tenders’]

Crispy and crunchy gluten-free chicken tenders are easy to make and so delicious! Sure to satisfy your restaurant craving!

Ingredients

• 1.5 pounds Chicken tenders, (or chicken breasts sliced into 1-inch strips)
• 1 pkg Gluten-free panko breadcrumbs, (like Kikkoman gluten-free panko)
• Rice flour, (gluten-free flour blend, or cornstarch)
• 2 Eggs
• 1/4 cup Milk, (non-dairy substitute, or water)
• Canola oil, (for frying if using that cooking method.)

Instructions Breading the Chicken Tenders

1. Gather three bowls or pans to make a breading station:Put rice flour in one, eggs & milk in another, and breadcrumbs in the third. (You can eyeball the measurements of flour and breadcrumbs and add more later if you run out while breading.) Whisk the eggs and milk together. Season the flour and breadcrumbs with salt, pepper, and/or dried seasonings, if desired.
2. Dip one chicken tender at a time into each of the three mixtures: Start by coating with rice flour. Then dip in the egg mixture, allowing the excess to drip off. Lastly, press into breadcrumbs until the tender is evenly coated.
3. Set the tender aside on a sheet tray and coat the remaining chicken tenders.
4. Allow the tenders to rest on the sheet tray in a single layer for at least 30 minutes before cooking. (If you are going to freeze some, place them in a single layer and freeze until solid before putting them into ziptop bags for storage.)

Cooking the Chicken Tenders

1. Pan fry (preferred method): Add enough canola oil in a large pan to cover the bottom with about 1/2-inch of oil. Heat over medium heat until hot. Test the heat by dropping a small breadcrumb into the oil. If it immediately sizzles, the oil is hot enough. Fry in batches, making sure not to overcrowd the pan. Flip the tenders when the first side is golden brown and cook until the internal temperature of the tenders is 165°F, about 3-4 minutes per side. Remove to a paper towel-lined plate and sprinkle with a little coarse salt, if desired.
2. Air fry: Spritz the tenders with oil. Place in the air fryer and cook at 400°F for 10-15 minutes or until golden brown and cooked through to 165°F.
3. Bake: Place the tenders on a parchment-lined baking sheet. Spritz with oil. Bake at 425°F for 15-20 minutes or until golden brown and cooked through to 165°F. Use the convection setting if available to get them extra crunchy.

3. Parmesan Chicken Tenders

Baked Parmesan Chicken Tenders Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’12’, ’12 pieces’]

A quick and easy tasty recipe for baked parmesan coated chicken tenders. It’s also keto/ low-carb!

Ingredients

• 3 medium Chicken Breast
• 1 Egg
• ½ or 1 Teaspoon Salt (*see Notes)
• ½ Teaspoon Black Pepper Ground
• 1 Tablespoon Italian Seasoning (or Herbes de Provence, *see Notes)
• ⅔ cup Parmesan
• Cooking Spray (or oil, *see Notes)

Instructions

1. Preheat your oven.
2. Pat dry chicken breast if they are moist. Slice chicken breasts into 3 or 4 almost same-sized chicken tenders.
3. Prepare 2 trays. Break an egg in the first one and scramble it.
4. Add to the second tray the parmesan, salt, black pepper and italian seasoning and combine.
5. Dredge each chicken tender piece through the egg first and then through the seasoned parmesan. The chicken tenders should be well coated.
6. Place your oven grid over your oven pan and place and spread each chicken tender piece over the grid.
7. Bake chicken for about 12 to 15 minutes at 350° Fahrenheit/ 180° Celsius OR until golden and cooked through. Convection oven cook through better.
8. Take out, cool a bit, enjoy with a dipping sauce of your choice.

4. Everything Bagel Chicken Tenders

Everything Bagel Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

These crispy baked chicken tenders paired with a sweet and tangy maple mustard dipping sauce is a meal that will be a hit with the whole family!

Ingredients

• 1 1/4 pounds chicken tenders
• 1/2 cup panko, (or gluten-free panko)
• 2 tablespoons everything bagel seasoning
• Kosher salt and fresh ground black pepper to taste
• 1 egg
• 1/4 cup dijon mustard
• 2 tablespoons maple syrup
• 1/2 teaspoon sriracha
• Kosher salt and fresh ground black pepper to taste

Instructions

1. Preheat oven to 400° F. and line a baking sheet with foil or parchment paper. If using foil spray it with cooking spray.
2. Take two pie plates or shallow bowls. Crack an egg in one, add a splash of water and whisk together. Add the panko and everything bagel seasoning to the other and combine.
3. Take several chicken tenders and coat them in the egg wash. Use a fork to move them into the panko mixture and toss them around until coated. Place them on the prepared baking sheet in a single layer. Repeat the process until all the chicken is coated.
4. Bake for 12-15 minutes depending on their size. The chicken is cooked through when the internal temperature is 165° F.
5. While the chicken bakes whisk together the ingredients for the dipping sauce. Serve with the finished chicken tenders.

5. Crispy Ranch Chicken Tenders

Crispy Ranch Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT30M · Yield: [‘4’, ‘4 people’]

Crispy Ranch Chicken Tenders

Ingredients

• 1 lb boneless chicken tenderloins
• 1 1/4 cup Panko bread crumbs
• 1 egg
• 1 tablespoon mayonnaise
• 3 tablespoons Homemade Ranch Dressing Mix (1 oz packet )
• 2 tablespoons dijon mustard
• 1/4 teaspoon paprika
• 1 teaspoon kosher salt
• 1/8 teaspoon fresh ground pepper

Instructions

1. Pre-heat to 400 degrees F. Line baking sheet with parchment paper.
2. Add panko bread crumbs to a baking sheet, give a quick spray with the misto, and bake for 5-7 minutes or until bread crumbs are toasted.
3. Meanwhile, in a medium sized bowl, add all of the batter ingredients and mix well.
4. Add chicken tenderloins to bowl with batter and coat well.
5. Remove panko bread crumbs from oven and add to a shallow dish – keep parchment paper on baking sheet.
6. With tongs, dredge chicken tenders through bread crumbs until fully coated. Gently press on bread crumbs to coat.
7. Return chicken, after fully coated with bread crumbs, to parchment paper and bake for 15 minutes.
8. Enjoy and serve with your favorite homemade condiment or freeze for up to 6 months.

6. Oven Baked Chicken Tenders

Baked Panko Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

These chicken tenders are coated in a crispy panko breading and oven baked for a healthier take on a family favorite.

Ingredients

• 1½ pounds chicken tenderloins (or chicken breasts cut into strips)
• 1 tsp kosher salt
• ½ tsp fresh ground black pepper
• ½ tsp garlic powder
• 1 tsp Italian seasoning
• 1 cup flour
• 1 cup panko bread crumbs
• 2 large eggs (beaten)
• cooking spray

Instructions

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Set up a breading station with the flour on one plate, the beaten eggs in a bowl, and mix the panko bread crumbs and Italian seasoning on another plate.
3. Season chicken with salt, pepper, and garlic powder then dredge in the flour, dip in the eggs, then coat with the panko crumbs and set on the lined baking sheet. Repeat the process with the remaining chicken. After they’re all done spray them lightly with cooking spray.
4. Bake for around 20 minutes until cooked through and golden brown.

7. Baked Hazelnut Chicken Tenders

Crispy Chicken Goujons Recipe with Spicy Dipping Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘2’, ‘2 Servings’]

These Baked Hazelnut Chicken goujons come bundled with a Spicy Dipping Sauce and can be munched on just 25 minutes after opening your cupboard!

Ingredients

• 350 g Chicken Tenders (10-12 )
• 75 g Flour (½ Cup + 1 Tbsp )
• 35 g Hazelnuts (¼ Cup Cup )
• 1 Large Egg
• 50 g Breadcrumbs (1 Cup )
• 1 Tsp Salt
• ½ Tsp Black Pepper
• 4 Tbsp Light Brown Sugar
• 2 Tbsp Sriracha Sauce
• 2 Tbsp Tomato Ketchup
• 1 Tbsp Rice Wine Vinegar
• ½ Tsp Garlic Powder
• 1 Tsp Onion Powder
• 1 Tbsp Worcestershire Sauce

Instructions

1. Place the hazelnuts in a bag and roughly break them up with a rolling pin.
2. Take three flat bowls. Place the flour in the first bowl and season with salt and pepper. Beat the egg in the second bowl and mix together the breadcrumbs and crushed hazelnuts in the third bowl.
3. Dip the chicken tenders first into the seasoned flour, then the eggs, and finally into the breadcrumb and hazelnut mix.
4. Put the dipped tenders onto a baking tray lined with baking parchment and bake for 15-20 minutes at 220°C or 450°F.
5. Whilst the chicken is baking, place all of the ingredients for the sauce into a pan and bring to a boil.
6. Reduce the heat to low-medium and simmer for 5 minutes.

To Cook in an Air Fryer:

1. Spray the basket of the air fryer with spray oil.
2. Place the chicken goujons in the basket in a single layer and cook for 12-15 minutes at 200°C or 400°F, flipping halfway through.

8. Honey Mustard Bacon Chicken Tenders

Honey Mustard Bacon Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’]

A baked honey mustard bacon wrapped chicken tenders fit perfectly into little hands and is an easy chicken recipe the whole family will love.

Ingredients

• 1 pound of chicken tenders
• 1 pound of bacon
• 1/2 cup honey
• 2 tsp spicy mustard powder or 1/4 cup prepared mustard
• 1/2 tsp garlic powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon red wine vinegar
• salt and fresh cracked pepper

Instructions

1. Whisk together the honey, mustard, garlic, Worcestershire sauce, and rice wine vinegar. Add salt and pepper to taste.
2. Marinade the chicken tenders in half of the honey mustard for 30 minutes.
3. Remove chicken from marinade and wrap each piece with bacon. Place on a jelly roll sheet. Brush with the honey mustard marinade, crack pepper over each piece and bake for 10-12 minutes on 375.
4. After 10-12 minutes, flip each chicken over and brush again with the honey mustard. Bake another 10-12 minutes, until bacon is brown and crisp.

9. Almond Coconut Crusted Chicken Fingers

Healthy Almond Flour Chicken Tenders {Baked} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

These baked Almond Flour Chicken Tenders are delicious, healthy and fun for the whole family! Serve them with baked sweet potato fries, on a salad or in a wrap for a quick and easy weeknight meal! They’re a great way to serve picky eaters extra protein, too! {Paleo & gluten-free}

Ingredients

• 1 large egg
• 3/4 cup almond flour
• 3/4 cup unsweetened coconut flakes
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon dried parsley
• 1 teaspoon salt
• 1 1/2 lbs chicken tenders ((can also use boneless skinless chicken breasts cut into strips))

Instructions

1. Preheat the oven to 390 degree F. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
2. In one shallow bowl, whisk an egg until mixture is smooth. In another shallow bowl, mix together the almond flour, coconut, paprika, garlic powder, dried parsley and salt.
3. One at a time, dip the chicken strips into the egg mixture and flip until well coated.
4. Next, transfer the egg-coated chicken strip to the dry mixture. Flip until both sides are well coated with the almond, coconut and spice mixture. Continue until all of the chicken strips are coated.
5. Place chicken fingers on the prepared sheet, and spray lightly with oil. Bake for 15-20 minutes, or until lightly golden on the outside and no longer pink inside. Serve warm with your favorite dipping sauce.

10. Panko Chicken Nuggets

Panko Chicken Nuggets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless skinless chicken breasts, cut into 1-inch nuggets
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs, beaten
• 2 Tbsp olive oil, for brushing

Instructions

1. 1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
2. 2. Set up a dredging station: flour in a shallow dish, eggs in another, and a mixture of panko with garlic powder, paprika, salt, and pepper in a third.
3. 3. Dredge each chicken piece in flour, then dip in eggs, and coat with the seasoned panko.
4. 4. Arrange nuggets on the prepared sheet and lightly brush with olive oil.
5. 5. Bake 12–15 minutes, flipping halfway, until the coating is golden and the chicken reaches 165°F (74°C).
6. 6. Serve with your favorite dipping sauces.

11. Pretzel Coated Chicken Nuggets

Pretzel Coated Chicken Nuggets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’24’, ’24 pieces’]

Pretzel Coated Chicken Nuggets made with boneless diced chicken breasts coated with a crunchy pretzel crust.

Ingredients

• 1 pound boneless chicken breasts
• 1/2 cup all purpose flour
• 2 large eggs; (whisked)
• 2 cups chopped sourdough hard pretzels ((I used Honey Mustard & Onion))
• cooking spray

Instructions

1. Preheat oven to 375 degrees F.
2. Dice the chicken into 1-inch cubes; then finely chop the pretzels in a food processor.
3. Prepare three bowls: one for the flour, one for the eggs, and one for the pretzels. Dip the chicken first in the flour, then in the eggs; then in the pretzels.
4. Place on a baking sheet, spray the tops with cooking spray and cook for 20 minutes or until chicken is cooked through. Serve alone or with your favorite dipping sauce.

12. Spicy Buttermilk Baked Chicken Tenderloins

Spicy Buttermilk Baked Chicken Tenderloins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT140M · Yield: [’10’, ’10 Tenders’]

A quick buttermilk and spicy hot sauce marinade for juicy chicken tenders that are essentially carb and fat free!

Ingredients

• 1 1/2 lb Boneless Skinless Chicken Tenderloins*
• 3/4 C 180mL Low Fat Buttermilk
• 2 Tbsp 30g Hot Sauce
• 1 Tbsp Paprika
• 1 tsp Kosher Salt (divided)
• 1 tsp Black Pepper (divided)
• 1/2 tsp Cayenne Pepper (divided (optional))

Instructions

1. For the Marinade
2. Whisk the buttermilk, hot sauce, paprika, 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp cayenne pepper together in a resealable container. Add the chicken tenderloins and marinate for at least 2 hours.
3. Baking the Chicken Tenderloins
4. Preheat oven to 400F.
5. Transfer the chicken tenderloins from the marinade to a baking sheet with a wire rack.** Discard the remaining marinade.
6. Mix the remaining 1/2 tsp of salt and pepper with the remaining 1/4 tsp of cayenne pepper to sprinkle on top of the tenderloins.
7. Bake for 15-18 minutes or until the chicken tenderloins reach an internal temperature of 165F. Remove from the oven and let the chicken rest for at least 5 minutes before serving.

13. Sheet Pan Chicken Tenders and Vegetables

Sheet Pan Honey Balsamic Chicken Tenders and Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’]

Sheet Pan Balsamic Chicken Tenders with Vegetables is an easy no-fuss meal that cooks on one sheet pan with little clean-up required.

Ingredients

• 1 pound chicken tenderloins
• 1/4 sweet onion (diced)
• 1 medium zucchini (cut into chunks)
• 1 bell pepper (cut into chunks)
• 1 cup cherry tomatoes (cut in half)
• 1 cup matchstick carrots
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons honey
• 1/4 teaspoon crushed red pepper
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons extra virgin olive oil
• 2 teaspoons balsamic vinegar
• 1 teaspoon honey
• 1/2 teaspoon Italian seasoning
• 1 teaspoon honey
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Preheat the oven to 400 degrees F.
2. In two medium bowls whisk together each of the marinades {the chicken marinade and the vegetables marinade}.
3. Place parchment paper on a large baking tray and lay the chicken tenders in a row. Use a brush to brush each side of the chicken tenders with the chicken marinade. Drizzle the remaining marinade over top of the chicken.
4. In a large mixing bowl put the onion, zucchini and bell peppers {not the tomatoes or carrots}, add the vegetable marinade in and combine well.
5. Pour the vegetables on the baking sheet next to the chicken and spread the vegetables into an even layer. Roast in the oven at 400 degrees F for 15 minutes and then add the tomatoes and carrots to the sheet pan.
6. Roast for another 10-15 minutes or until the chicken tenders reach an internal temperature of 165 degrees F. Remove from the oven and garnish with fresh parsley. Serve over brown or white rice, pasta or on its own.

14. Cheezit Chicken Tenders

Cheez-It Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘6’]

Cheez-It Chicken Tenders are juicy chicken strips coated in with a cheesy crust and baked to perfection in under 30 minutes.!

Ingredients

• 2 cups Crushed Cheese Nips or Cheez-It
• 3/4 cup Grated Parmesan cheese
• 2/3 cup Panko bread crumbs
• 1 tsp Salt
• 1 tbsp Italian seasonings
• 1 teaspoon Cayenne pepper (optional)
• 6 tablespoons Butter (melted)
• 1/2 cup Mayonnaise
• 3 pounds Chicken tenders
• Ranch dressing (optional)

Instructions

1. Preheat oven to 400 degrees.
2. Crush Crackers by placing them in a Ziplock bag and rolling over the bag with a rolling pin or by placing them in a food processor for 1-2 minutes (be careful not to over processor them).
3. Mix all the dry ingredients together in a bowl and then add the melted butter in and mix well.
4. Pat the tenders dry with a paper towel.
5. Spray a wire cooling rack with nonstick spray and place on a cookie sheet
6. Brush the mayo on the chicken tenders, be sure to coat both side evenly, then place the chicken in the Cheese crumbs mixture and press firmly to make sure the coating sticks.
7. Put chicken tenders on a wire cooling rack (If you don’t have one just place them on a baking sheet) This helps the heat to circulate all the way around the chicken to ensure crispness.
8. Bake for 15-20 minutes or until golden in color and juices run clear.
9. Serve with mashed potatoes, fries or your favorite dipping sauce!

15. Clean Eating Chicken Tenders

Healthy Baked Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘4’, ‘4 3 oz servings’]

Baked Chicken Tenders are the perfect easy dinner. Made with only a few simple ingredients they’re secretly healthy, crispy & delicious!

Ingredients

• 1 lb chicken tenderloins
• ½ cup whole wheat flour
• 2 large eggs
• ¾ cup unseasoned whole wheat bread crumbs
• ¼ cup grated Parmesan cheese
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon dried parsley

Instructions

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
2. Set out 3 medium shallow bowls.
3. In the first bowl add whole wheat flour.
4. In the second bowl, crack and whisk eggs.
5. In the third bowl mix together breadcrumbs, parmesan cheese, pepper, salt, dried basil and dried parsley.
6. Form an assembly line of flour, egg and breadcrumbs.
7. Dip the chicken tenders in whole wheat flour, coating evenly on all sides. Shake off any excess flour.
8. Immediately dip the chicken into the egg mixture, coating well on both sides. Shake off any excess egg.
9. Immediately dip the chicken into the breading mixture. Coat the chicken on both sides, gently patting down on the chicken to make sure the breading sticks well.
10. Place the chicken tenders on a parchment lined baking sheet sprayed with olive oil.. Bake at 425 degrees F for 15 minutes, then flip and bake for an additional 15 minutes until the outside of the chicken is browned and crispy.
11. If you want extra crispiness, turn the oven up to the broil setting and broil the chicken tenders for an extra minute. Make sure to keep an eye on them so they don’t burn.
12. Serve with crunchy baked french fries, your favorite dipping sauce, and enjoy!

16. Bacon Wrapped Chicken Tenders

Oven Baked Bacon-Wrapped Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

The best bacon-wrapped chicken tenders is a must-try recipe. The seasoned chicken is wrapped in bacon for a juicy, savory, & salty combination that is a meat lover’s dream. This easy recipe is great for dinner or appetizers and is keto, low-carb, gluten-free, & paleo.

Ingredients

• 2 pounds chicken tenders
• 1 pound bacon (about 12-16 slices)
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon black pepper
• 1 1/2 teaspoon garlic powder
• 1 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper (OPTIONAL)

Instructions

1. Preheat the oven to 450°.Prepare a baking sheet by placing a cooling rack that fits snuggly on it.
2. Add the chicken tenders to a large rimmed dish.
3. In a small bowl add all the spices. Stir them to combine.
4. Sprinkle the spice blend evenly over all sides of the chicken tenders.
5. Begin wrapping the bacon around each chicken tender. Begin by placing a piece of bacon on a cutting board or plate. Stretch it out slightly so it is as long as it can be without it tearing or ripping.Next place a seasoned chicken tender near one end of the slice of bacon. Pull the short end over the chicken and gently pull and twist the bacon slice around the tender as you roll it over the bacon. Finally, tuck the bacon end under the bacon slice.
6. Repeat the above step until all pieces of chicken are complete. Use toothpicks on any pieces where the bacon is not staying in place.
7. Place the chicken in the oven and cook for 20-30 minutes. Use a set of tongs to flip each piece over halfway through cooking.It will depend on how small or large each piece is. The key is to make sure the internal temperature reaches 165° and the bacon is crispy.
8. EXTRA CRISPY BACON – for well-done bacon, use the broiler. Set the broiler to High and on a rack just below the broiling coils, place the chicken under them. Broil for 1-2 minutes on each side, until your desired crispness is reached.
9. Once they are ready, remove them from the baking rack using tongs. Plate and serve with sides and dips. Enjoy!

17. Baked Cornmeal Chicken

Baked Cornmeal Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts (about 680 g)
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup milk (or buttermilk)
• 2 Tbsp olive oil

Instructions

1. 1. Preheat oven to 400°F (205°C) and line a baking sheet with parchment.
2. 2. Stir together cornmeal, flour, paprika, garlic powder, salt, and pepper in a shallow dish.
3. 3. Dip chicken pieces in milk, then dredge in cornmeal mixture, ensuring an even coating.
4. 4. Place on the baking sheet and lightly brush with olive oil.
5. 5. Bake 20–25 minutes, flipping once, until cooked through and the crust is golden.
6. 6. Let rest a few minutes before serving.

18. Cashew Coconut Chicken Tenders

Whole30 Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 people’]

Whole30 Chicken Tenders are healthy and delicious! These paleo chicken tenders are made with cashews, coconut flakes and a few other ingredients -SO crispy! Gluten free, dairy free and ready in under 30 minutes- your entire family will love this healthy take on a classic dish!

Ingredients

• 1.5 lbs Just BARE Chicken Tenderloins
• 1 cup raw cashews
• 1 cup shredded unsweetened coconut flakes
• 2 teaspoon garlic powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 eggs

Instructions

1. Preheat oven to 450 degrees + prepare a baking sheet by lining with parchment paper or silpat liner
2. In a food processor, pulse cashews until they are a finely ground texture. Be careful not to over pulse (see photo for guidance on texture) Set mixture aside in a bowl and stir in coconut flakes + spices.
3. In a separate bowl whisk together eggs.
4. Take chicken tenders + dip in egg mixture, then immediately dip in cashew coconut crust mixture. You may need to really press the chicken tender into the cashew/coconut batter to get it to to stick. 
5. Place battered chicken tenderson parchment paper
6. Bake at 450 for 10 minutes, flip, and bake for an additional 10 minutes

19. No Peek Chicken

Dutch Oven Chicken and Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT50M · Total: PT55M · Yield: [‘4’]

Dutch Oven Chicken and Rice is a one pot meal made with boneless chicken and seasoned wild rice. This easy dinner recipe cooks in less than one hour and is always a family favorite!

Ingredients

• 2 cups water
• 1 (6 oz. box) long grain wild rice mix ((contains seasoning))
• 1 Tablespoon butter ((or olive oil))
• 4 small boneless skinless chicken breasts
• 1 Tablespoon everything bagel seasoning
• 1/2 cup mayonnaise
• 1/2 Tablespoon stone ground mustard
• 1 Tablespoon honey
• 1/8 teaspoon Texas Pete Dust ((or a dash of cayenne pepper))
• 1/8 teaspoon garlic powder

Instructions Chicken

1. Preheat oven to 350 degrees.
2. In a large dutch oven or 13 x 9 inch baking dish, add 2 cups of water, then stir in seasoning packet with rice.
3. Add butter or olive oil.
4. Arrange raw chicken breasts on top of uncooked rice and water.
5. Sprinkle chicken with bagel seasoning.
6. Close lid on dutch oven or tightly cover 13 x 9 inch baking dish with aluminum foil.
7. Bake in oven at 350 degrees for 50 minutes until rice and chicken are cooked throughout. Don’t peek until time is up!
8. Open lid and fluff rice. Serve chicken over rice and spoon honey mustard sauce over chicken.

Honey Mustard Sauce

1. Mix mayonnaise, mustard, honey, Texas Pete dust and garlic powder together in a small bowl.
2. Drizzle honey mustard sauce over warm chicken before serving.

20. Crispy Chicken Tenders

Easy Homemade Crispy Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: 12

These yummy homemade crispy chicken tenders are so great and perfect for anytime!

Ingredients

• 1 cup flour (all purpose, gluten free etc)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 tsp Kosher salt and freshly ground black pepper 3 large eggs
• 5 cups tangy bbq chips, crushed
• 2 pounds boneless chicken breast, cut into strips

Instructions

1. Preheat the oven to 450°F
2. Lightly beat three eggs in a bowl and set aside.
3. Combine flour and seasonings in a bowl mix to incorporate.
4. Crush barbecue chips in a plastic Ziploc bag and then pour into a medium-size bowl for dredging. Lightly sprinkle chicken tenders with salt and pepper
5. Coat the tenders in flour, Then egg, then coat in barbecue chips and place on a parchment lined baking sheet.
6. Bake for 10 minutes on one side flip over and bake for an additional 10 minutes
7. Serve with honey mustard, ranch, or ketchup.

21. Cornflake Chicken

Cornflake Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘5’, ‘5 servings’]

Cornflake Chicken is a classic dinner that the whole family will love. Get dinner on the table in under 30 minutes with this crispy and delicious recipe that can be made in the air fryer or oven.

Ingredients

• 2 1/2 pounds chicken tenders
• 5 cups cornflakes cereal
• 1 cup all purpose flour
• 1 teaspoon granulated garlic
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 eggs (beaten)
• olive oil

Instructions

1. Pat chicken dry with paper towels.
2. Pour cornflake crumbs into a zip top bag and zip the top, squeezing out the air.
3. Crush the cornflake crumbs just by squeezing the bag.
4. For fine crumbs you can run the cornflake crumbs through the food processor.
5. Mix flour with garlic, salt and pepper in a shallow bowl.
6. Beat eggs in another shallow bowl.
7. Dredge chicken tenders in flour.
8. Dip into egg.
9. Place chicken into cornflake crumbs and toss to coat, pressing the cornflake crumbs into the chicken.
10. Lay coated chicken onto a lined baking sheet.
11. Spray chicken lightly with olive oil.

Air Fryer Directions:

1. Preheat air fryer at 400° for 5 minutes.
2. Place chicken tenders in the air fryer with space in between, my air fryer held 3 at a time.
3. Cook for 8 – 10 minutes until internal temperature reaches 165° using a digital thermometer.
4. Remove to a wire rack lined baking sheet.
5. Serve immediately with your favorite dipping sauce like homemade barbecue sauce, honey mustard or ranch dressing.

Oven Directions:

1. Cook at 375° for about 15- 17 minutes or until internal temperature reaches 165°.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.