There are so many ways to make chicken tenders. I know, because I tried most of them when my older son was younger and decided to go on a hunger strike that involved him only eating cheese toast and bananas, plus the occasional chicken nugget or tender. As limited as his diet was, I didn’t want to fill him up with processed, frozen stuff, so I tried a variety of recipes to make a crispy chicken tender on my own.
Now, I’m not going to pretend that this is going to make the cover of popular, healthy, national newsstand magazines. But it is delicious and can be made lighter by using reduced fat or fat-free milk, cream of chicken soup, sour cream and cheese. Or you can omit the sauce all together. (But I wouldn’t! (Everything in moderation, right?) These are baked, which eliminates having to submerge them in oil.
Boneless chicken tenderloins are on sale at Brookshire’s this week. Stock up because this recipe freezes beautifully.
Crispy Cheddar Tenders
1/2 sleeve club crackers (or Ritz)
1 1/2 cups shredded cheddar cheese
1 tsp ranch dressing mix
2 Tbs milk
2 lbs chicken tenders
1 can (10 3/4 oz) cream of chicken soup
1 Tbs butter
2 Tbs sour cream
1/4 cup milk
1/4 tsp pepper
1/2 tsp dried parsley
Preheat oven to 400° F.
In the bowl of a food processor, combine crackers, cheese, ranch mix and pepper. Pulse until you have fine crumbs. Pour into shallow bowl.
In a shallow bowl, whisk together eggs and milk.
Dip chicken tenders into egg mixture and then coat in cracker crumbs. Place chicken on foil lined baking pan. Repeat with remaining chicken tenders.
Bake for 12 to 15 minutes.
While chicken bakes, whisk together soup, butter, sour cream, milk, pepper and parsley. Bring to a boil and simmer until chicken is done. Spoon sauce over baked chicken.
Nutritional Information: Calories: 762, Calories from Fat: 383, Total Fat: 43g, Cholesterol: 346 mg, Sodium: 1042 mg, Total Carbohydrates: 9g, Sugar: 2g, Protein: 82g