Baked Cheddar Dijon Chicken Tenders Recipe


For a recipe for Baked Cheddar Dijon Chicken Tenders that everyone loves, don't use regular breadcrumbs. Instead, use cheese crackers.  


– 2 Tablespoons olive oil – 2 cups cheddar crackers, such as Cheez-Its or Cheese Nip – 1/4 teaspoon paprika – 1 1/4 lbs uncooked chicken tender – 3 large egg – 2 teaspoons Dijon mustard – 1 cup all-purpose flour



Pre-heat the oven to 475°F with the rack in the lower third. Brush olive oil on a foil-lined baking sheet.  


Step 1

Put the cheddar crackers in a food processor or put them in a plastic bag and crush them with a rolling pin. Stir paprika into crackers in a broad, shallow basin.  


Step 2

In a separate broad, shallow bowl, whisk eggs and Dijon mustard. Put flour in a third shallow basin.  


Step 3

Bread each tender by dredging it in flour, shaking off excess, then dipping it in eggs. Transfer the tender from the eggs to the crackers, pushing the crumbs into the chicken to coat it evenly, and place it on the baking sheet.  


Step 4

Bread the remaining tenders and place them 2 inches apart in a single layer. The tenders should be golden brown after 15 minutes of baking, flipping once.  


Step 5


– Calories: 534kcal,  – Carbohydrates: 43g,  – Protein: 40g,  – Fat: 21g,  – Saturated Fat: 4g,  – Cholesterol: 213mg,  – Sodium: 505mg,  – Potassium: 639mg,  – Fiber: 2g,  – Sugar: 3g,  – Vitamin A: 282IU,  – Vitamin C: 2mg, C


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