Oven-Fried Chicken Tenders

21 Feb

Trying new things is fun when they are like things you already love! Such is the theory behind Oven-Fried Chicken. We are known to crave the occasional fried chicken or chicken nuggets. So why not tried an oven-baked at home version for a healthier option? This recipe is adapted from Better Homes and Gardens recipe. Andrew was very impressed with my first attempt, so these pictures were from my second round. Second time was better, and I think I could improve on it every time.


  • The main obstacle was getting the coating to stick to the chicken, which I think comes with practice. Make sure the crackers are crumbled before you put the butter in, so that they arehard enough to crack into little pieces that are small enough to stick to the chicken.
  • A baking rack is essential to making sure that the bottoms of the chicken tenders are tender all the way around. No need to flip half way!


  • 1 egg, beaten
  • 3 tbl milk
  • 1 3/4 cups crushed crackers (I used flavored ones to add some spice to the chicken)
  • 1 teaspoon dried tyhme, crushed
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 chicken breasts, cut up into tenders


1. In a small bowl combine egg and milk. For coating, in a shallow dish combine crushed cornflakes, thyme, paprika, salt, pepper (make sure the pieces are small first); stir in melted butter. Set aside. Dip chicken pieces, 1 at a time, into egg mixture; coat with crumb mixture.

2. Arrange chicken on baking rack, with baking sheet underneath to catch falling crumbs. Make sure the pieces aren’t touching. Sprinkle chicken pieces with any remaining crumb mixture so they are generously coated.

3. Bake, uncovered, in a 400 degree F oven for 10 to 12 minutes or until chicken is no longer pink. Do not turn chicken pieces while baking.

Nutritional Info: Per 4 tenders

  • 250 cal
  • 7 g total fat
  • 112 mg chol.
  • 336 mg sodium
  • 16 g carbo.
  • 0 g fiber
  • 29 g protein
  • 7% vit. A
  • 23% Iron


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