Baked Chicken Tenders
Need a dairy free main course? Baked Chicken Tenders could be an amazing recipe to try. This recipe serves 4 and costs $2.17 per serving. One portion of this dish contains around 34g of protein, 4g of fat, and a total of 285 calories. 310 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Emily Bites. If you have black pepper, cayenne pepper, garlic powder, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is great. If you like this recipe, you might also like recipes such as Baked Chicken Tenders, Baked Chicken Tenders, and Baked Chicken Tenders.
Servings: 4
Ingredients:
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
1.25 lbs raw boneless skinless chicken breast tenderloins (you can also buy breasts and cut them into strips)
½ cup cornflake crumbs (these are sold by the other bread crumbs in my stores, no need to crush your own!)
½ teaspoon dried parsley flakes
2 egg whites, beaten
4 teaspoons flour
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon paprika
½ teaspoon salt
Equipment:
baking paper
baking sheet
oven
Cooking instruction summary:
Pre-heat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.In a small dish, mix together the flour and paprika. Place the chicken strips into a gallon Ziploc bag and add the flour/paprika mixture. Seal the bag and shake to coat the chicken.In a shallow dish, beat the egg whites and set aside. In a separate shallow dish, stir together the cornflake crumbs, parsley, salt, pepper, cayenne, onion powder and garlic powder.One at a time, take the flour-coated chicken strips and coat them in the egg whites and then press them into the dish of corn flake crumbs and flip so that both sides are coated in crumbs. Transfer the crumb-coated strips to the prepared baking sheet.When all the chicken tenders are coated and on the baking sheet, spray the tops of them with cooking spray and place in the oven to bake for 18-20 minutes until cooked through.
Step by step:
1. Pre-heat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.In a small dish, mix together the flour and paprika.
2. Place the chicken strips into a gallon Ziploc bag and add the flour/paprika mixture. Seal the bag and shake to coat the chicken.In a shallow dish, beat the egg whites and set aside. In a separate shallow dish, stir together the cornflake crumbs, parsley, salt, pepper, cayenne, onion powder and garlic powder.One at a time, take the flour-coated chicken strips and coat them in the egg whites and then press them into the dish of corn flake crumbs and flip so that both sides are coated in crumbs.
3. Transfer the crumb-coated strips to the prepared baking sheet.When all the chicken tenders are coated and on the baking sheet, spray the tops of them with cooking spray and place in the oven to bake for 18-20 minutes until cooked through.
Nutrition Information:
covered percent of daily need
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