Friday, April 25, 2014

Cheddar Dijon Baked Chicken Tenders

I love this recipe, you cant have enough chicken recipes, it is the Dijon mustard and the cheese crackers takes these crispy tenders to amazing. The tangy from mustard that goes perfectly with cheddar. These perfect cheesy baked chicken tenders are perfect for dipping in your favorite sauce. 


2 Tablespoons olive oil
2 cups cheddar crackers, like ( Cheez-Its or Cheese Nips)
1/4 teaspoon paprika
1 1/4 pounds uncooked chicken tenders
3 large eggs
2 teaspoons Dijon mustard
1 cup all-purpose flour
Dipping Sauce Of Your Choice: I like Honey Dijon, or use your favorite

1. Preheat the oven to 475°F with the rack in the lower third of the oven. Line a baking sheet with foil and brush it with the olive oil.
2. Pulse the cheddar crackers in a food processor until finely ground, or  place the crackers in a plastic bag, seal it and use a rolling pin and crush the crackers. Transfer the crackers to a wide, shallow bowl and stir in the paprika.
3. In a separate wide shallow bowl, whisk together the eggs with the Dijon mustard and set aside. Then in a third shallow bowl place the flour and set aside.
4. Start by breading each tender, first  by coating it in the flour, shaking off any excess, and then dipping it in the eggs then, dipping in to the crackers, pressing the crumbs into the chicken to ensure an even coating, and then placing the tender on the prepared baking sheet. Repeat the breading process with the remaining tenders, arranging them in a single layer on the cookie sheet. 
5. Bake the tenders turning them over once, until they're golden brown and crispy, about 15 minutes.

recipe from:

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