Prep Time 20 minutes Cook Time 20 minutes
I love to dip these in barbecue sauce or ranch dressing and I like them sliced over a bed of baby lettuce. In fact, these crisp, cheesy tenders are so popular, I often have to make a double batch to feed my hungry crew. Yield: 6-7 chicken tenders
by Alison Needham
What you'll need
- 1 cup of cheese crackers (such as Annie’s Cheddar Bunnies)
- 1/4 cup grated Parmesan cheese
- 1 clove of garlic, chopped
- 1 egg
- 2 tablespoons melted butter
- 1 1/4 pounds of chicken tenders (about 6-7)
How to make it
- Preheat the oven to 450 degrees.
- Place crackers, parmesan cheese and garlic in the bowl of a food processor fitted with a steel blade attachment. Pulse until crackers are finely ground. Pour into a large plate.
- Beat the egg and place in a large zip-top bag. Add the chicken tenders, seal tightly and shake to coat. Dredge the chicken pieces through the cracker crumbs, coating thoroughly. Shake off any excess and place tenders on a cooking sheet that has been coated with cooking spray.
- Drizzle the melted butter over the tenders and bake for 15-18 minutes, turning once halfway through cooking. Serve immediately with barbecue sauce or ranch dressing.
