Kennedy Family Recipes

Chicken Tenders

Dinner

Dairy-Free

Soy-Free

Chicken tenders are an incredible dinner!

These chicken tenders are baked, so they are lighter than the fried version, but they still have a crispy outside.

Chicken Tenders

Ingredients

  • 3 pounds of Boneless Chicken Tenders
  • 1 teaspoon of Sea Salt
  • 1 teaspoon of Black Pepper
  • 1 teaspoon of Smoked Paprika
  • 2 tablespoons plus 3/4 cup of All-Purpose Flour
  • 1 Egg
  • Extra-Virgin Olive Oil

Directions

  1. Preheat the oven to 450 degrees (Fahrenheit).
  2. In a large bowl, toss together the chicken, salt, pepper, smoked paprika, and 2 tablespoons of flour.
  3. Beat the egg in a measuring cup, add to the bowl and toss to coat, making sure all the chicken is coated.
  4. Add 3/4 cup of flour to the bowl and toss well so all the chicken pieces are coated in flour.
  5. Pour a generous amount of olive oil onto a baking sheet.
  6. Add the coated chicken pieces to the baking sheet (it will be a full baking sheet).
  7. After all the chicken pieces are on the baking sheet, flip each chicken tender so that the olive oil is coated on all sides of the chicken pieces.
  8. Bake for 15 minutes, then flip the chicken pieces.
  9. Bake for 10 minutes, then flip the chicken pieces.
  10. Bake for an additional 5 minutes to get a crispy exterior on the chicken pieces.
  11. Serve hot and enjoy!

Tips

  • If the grocery store does not have chicken tenders or tenderloins, then boneless chicken breast can be used and cut into smaller "tender" sizes.
  • After the chicken tenders are done cooking, I like to remove them from the baking sheet and put them on a small wire rack to prevent them from sticking to the baking sheet as they cool.
  • This recipe is inspired by the Baked Crispy Hot Honey Chicken Tenders recipe from Half Baked Harvest.