Baked Cheez It Crusted Chicken Tenders Recipe 435 Best Recipes

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BAKED CHEEZ-IT CRUSTED CHICKEN TENDERS RECIPE - (4.3/5)

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Baked Cheez-It Crusted Chicken Tenders Recipe - (4.3/5) image

Provided by á-48726

Number Of Ingredients 14

Ingredients:

  • 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

Steps:

  • Preheat the oven to 425 degrees F. Line a cookie sheet with foil, then place a wire rack on top. For the chicken tenders: Mix the cracker crumbs and Parmesan together in a large bowl. In a shallow dish, mix the mayonnaise, mustard, cider vinegar and some salt and pepper. Sprinkle the chicken tenders with a little salt and pepper and then place them, one by one, in the mayonnaise mixture. Scrape off excess mayonnaise and then roll the tenders in the crumb mixture to coat. As you go, place the coated tenders on the wire rack. Bake until cooked through and golden brown, 25 minutes. Let cool on the rack for 5 minutes. For the Dijon sauce: Meanwhile, in a small bowl, combine the mustard, mayonnaise, honey, cayenne and some salt and pepper. Mix until smooth and lump free. Transfer the chicken tenders to a serving platter. Serve with the Dijon sauce.

BAKED CHEEZ-IT CHICKEN TENDERS

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Baked Cheez-it Chicken Tenders image

I came up with this recipe when I realized I was outta breadcrumbs. Looking in my pantry I came across cheez-its and they were a hit!!

Provided by Lisa G. Sweet Pantry Gal

Categories     Poultry Appetizers

Time 35m

Number Of Ingredients 7

Ingredients:

  • 2 lb chicken tenders pounded out
  • 1 1/2 c buttermilk
  • 1 whisked egg
  • few dashes hot sauce
  • 1-2 c crushed cheeze-its
  • olive oil
  • 1/4 tsp dried dill

Steps:

  • 1. First pound down chicken tenders. S&P Mix butter milk egg and dash of hot pepper sauce (franks) Add chicken to milk bath and refridgerate for 1 hour
  • 2. Meanwhile in food processer crush fine cheez-its with 1/4tsp dried dill. Put on large platter. Drain chicken one by one evenly coat and press cheeze-its.
  • 3. In 425 degree preheated oven. Place chicken on large baking sheet, drizzle w/olive oil. Bake 7mins flip and bake another 7-9min til golden brown. Serve with dipping sauce of choice. Dill dip fantastic or ranch.

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