o 425\u00b0F.
Mix chicken tenders and mayonnaise in a bowl
Preheat the oven to 425 and spray a baking sheet lined with foil with non stick spray.
Combine all dry ingredients except chicken.
Dip chicken tenders in egg/water mixture then panko mixture.
Put the coated chicken on the sheet and bake for 18- 20 minutes, flip once halfway through.
inutes.
Add chicken base and chicken stock.
While chicken stock mixture
Lightly spray 9 X 13 baking dish.
Arrange chicken breasts in baking dish.
Combine soup and water.
Pour over chicken.
Sprinkle cheese on top of soup mixture.
Sprinkle stuffing mix on top of cheese.
Drizzle melted butter on top.
Bake at 350 degrees for approximately 1 hour.
(When using chicken tenders the cooking time decreases.).
ight before serving.
Soak Chicken in Water and white vinegar
mall bowl. Cut any large chicken tenders in half lengthwise, then add
il, salt & pepper, then add chicken tenders, cover & refrigerate for 1 hour
Preheat a skillet sprayed with oil over medium heat. Season chicken tenders to taste with salt or salt substitute and freshly ground black pepper. Add tenders to the skillet and brown tenders lightly on both sides, checking for donesness.
Add orange juice and soy sauce to the skillet. Cover and simmer about 10 minutes. Add mandarin orange sections and simmer an additional 5 minutes.
Flavor perk: Add 2 tablespoons honey and 1/2 teaspoon ground ginger to soy sauce mixture.
Deep fry chicken tenders.
Melt butter and hot sauce together.
Add vinegar to the butter and hot sauce mixture.
Pour this over the deep fried chicken tenders.
Add some cayenne pepper for extra heat.
spices, and buttermilk. Add the chicken and turn in the marinade
Mix milk and egg whites.
Mix dry ingredients together.
Dip chicken in milk-egg mixture, then in the crumb mixture.
Line baking sheet with foil; coat foil with cooking spray.
Place chicken tenders on baking sheet and bake at 400\u00b0 for 15 to 18 minutes.
Serve with honey or hot mustard.
week.
The Tenders.
1 Soak tenders in buttermilk for
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Cook chicken tenders for 5-10 mins, turning, until cooked through. Season to taste.
Meanwhile, heat oil in a large skillet on medium heat. Saute onion for 2-3 mins until tender. Add chili pepper and cook for 1 min until fragrant.
Stir in vinegar and sugar. Cook, stirring, until sugar dissolves. Mix in peaches and raisins. Cook, stirring, for a further 2-3 mins, until heated through.
Arrange salad greens on serving plates. Top with chicken and peach relish.
Place frozen chicken tenders in crockpot.
Mix soup and buttermilk until smooth.
Pour over chicken.
Cover and cook on low 6-8 hours.
hallow bowl.
Dredge the chicken tenders on both sides in the
Place the chicken tenders in the buttermilk and marinate
Season the chicken tenders with salt and pepper. Put
orm a brine. Add the chicken tenders and let this marinate in
Preheat oven to 400 degrees. Line a baking sheet with foil and coat with cooking spray.
Crush crackers in sleeve with a rolling pin until fine crumbs. Combine cracker crumbs and Parmesan cheese in a wide bowl.
In a different bowl, mix together melted butter, Dijon mustard, parsley, garlic powder, salt and pepper.
Dip chicken in butter mixture, then dredge in cracker mixture and place on baking sheet, spacing chicken pieces apart.
Bake for 30 minutes or until browned.
o combine.
Dredge a chicken tender in the flour, pressing