BAKED CHICKEN TENDERS
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.
OVEN BAKED CHEEZ-IT CHICKEN TENDERS
This came out of a cookbook I bought for my daughter... but I have to admit that I really like it too! It's a great recipe for your kids to help you make, and they think it's so cool to cook with Cheez-it's!
Provided by CHRISSYG
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Line a cookie sheet with aluminum foil (or silpat if you have it).
- Place the Cheez-it's in a zip-lock baggie and give it to your kid to play catch, touch football, whatever. Smack the back a few times with a rolling pin... get the cheese-it's crushed, but don't worry if there are some larger pieces. Pour into a shallow bowl or plate.
- Crack the eggs into a bowl and add the water. Whisk together until combined well. (something else your child can do!).
- Dip the chicken in the egg mixture, then roll around in the crushed Cheez-it's (kids love this part!)
- Place on the cookie sheet, continue until all the chicken is coated.
- Lightly spray all coated chicken with the cooking spray.
- Bake at 350°F about 15 -20 minutes (start checking the smaller ones after 10 minutes. I always pull them out as they get cooked through so that the smallest isn't incinerated by the time the largest piece is done cooking).
CHEEZ-IT CHICKEN TENDERS
This is my own take on Cheez-It Chicken. The ingredients add flavor to the chicken and keep it moist, but aren't as spicy as some other recipes posted on here.
Provided by coconutcream
Categories Chicken Breast
Time 37m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Crush Cheez-Its with the pepper and garlic salt in a food processor until the texture resembles coarse bread crumbs.
- Place in a medium bowl and stir in the parmesan cheese.
- Use a knife to spread a thin coat of mayonnaise on both sides of the chicken tenders; dunk them in the cracker mixture, using a spoon to help thoroughly coat the chicken.
- Place on a greased baking sheet and cook for 22 minutes.
Nutrition Facts : Calories 236.6, Fat 8.8, SaturatedFat 4.8, Cholesterol 87.9, Sodium 461.1, Carbohydrate 1.6, Fiber 0.1, Sugar 0.3, Protein 35.9
BAKED CHEEZ-IT CHICKEN TENDERS
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
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.
BAKED CHEEZ-IT CRUSTED CHICKEN TENDERS RECIPE - (4.3/5)
Provided by á-48726
Number Of Ingredients 14
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 BREASTS
This is fantastic recipe from Vintagevictuals.com, this lady is awesome! My husband absolutely loved it! I didn't see anything like this on here so I thought I would post it on here so everyone could try this delicious recipe. I usually serve this with corn, cheesy potatoes and a biscuit. Yum! Yum! You can also try this recipe with any of the other varieties of the Cheez-its, the cheddar jack and the spicy ones are also really good too. So try them out! :)
Provided by Sheri Baby
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees and grease an oven safe dish that the chicken will fit inches.
- Rinse your chicken breasts and pat them dry with paper towel.Very important that you dry the chicken breasts before preparing them, if the chicken isn't dry the seasonings will not stick and neither will the sour cream mixture. Season on both sides with salt and pepper, to taste. In a shallow dish, combine the sour cream and buttermilk. Arrange the crushed Cheez-Its in a second shallow dish. Dip each chicken breast into the sour cream mixture, then into the Cheez-Its so that they adhere and form a crust. Place the chicken in your prepared baking dish, leaving about 1 inch between the breasts.
- Cover with foil and bake for 45 minutes. Then remove the foil and bake for an additional 15 minutes.
Nutrition Facts : Calories 221.2, Fat 8.7, SaturatedFat 3.4, Cholesterol 85, Sodium 268.9, Carbohydrate 7.3, Fiber 0.2, Sugar 1.3, Protein 26.9
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