Comments on: Truly Crispy Oven Baked Chicken Tenders

By: Rachael Ramsey

Rachael Ramsey — Mon, 30 Oct 2023 13:30:07 +0000

In reply to llp. 3. MAKE AHEAD: Best way is to toast breadcrumbs, then put chicken in batter, leave up to 2 days. Then crumb the chicken just before baking. It is ok crumbed up to 24 hours beforehand, store in the fridge. Freezing raw doesn’t work.

By: Pamela Denny

Pamela Denny — Mon, 30 Oct 2023 06:56:10 +0000

You do a brilliant job. I’ve bought your book and I love your new presentation. Keep it up. Hugs, of course, for Dozer.
Pam

By: Corrine

Corrine — Mon, 23 Oct 2023 12:27:57 +0000

yum, yum, yum! I am so happy I have this in my arsenal! This will be a weekly staple. Thank you!

By: Pat Yohn

Pat Yohn — Mon, 02 Oct 2023 01:58:54 +0000

Great recipe, I made just two changes with the bread crumbs, I added some smoked paprika and some G. Washington’s golden for flavor as well as some Utz’s regular crushed potato chips for extra crunch and flavor. I used Perdue chicken tenderloins which are quite large so needed to bake slightly longer to insure food safety.

These were so crunchy that when my Husband took his first bite I could hear it over a Sunday Football game on a TV that is twelve feet away and traffic noise from the open patio door. I was dumbfounded by the crunch factor. Husband was astounded, just unbelievably CRUNCHY!

I do have a convection oven and I set it at 390 degrees F, I did need to cook for 22 minutes because of the size of the chicken tenderloins, no burning, just crazy crunchyness. I will definitely make this recipe again!

For anyone who is gluten free, find Kellogg’s Cornflake Crumbs and crush some unflavored potato chips for crunch. You may not need any oil spray.

Thank you so much for such a great crunchy chicken tender/nuggets recipe.