The absolute crunchiest BAKED chicken tenders ever!
If you are searching for a crispy, crunchy chicken finger recipe that you don’t have to fry in oil. This is it!! It’s really no secret that potato chips are crunchy and crispy, so why not use them as the breading for your chicken tenders? Egg & rice flour is used to help the chips stick to the chicken. Then the chicken fingers are baked on a wire rack, this helps air to circulate and keep everything crispy!
Super juicy chicken…
The secret to juicy chicken is… A brine! Whether you have used a brine before or not, maybe you have heard of it. A brine is a water-salt solution that works by transforming your meat to help it hold onto moisture during cooking. For a brine, you dissolve salt into water (and sometimes add herbs or other flavors) and then submerge your meat in the water-salt solution. As the meat sits in this solution it absorbs some of the water/salt. The result: meat that is tender and moist after cooking. I recommend brining for certain meats that tend to dry out – chicken for instance, especially chicken breast which has a low fat content which can result in it feeling dry and tough after cooking. Brining basically gives you an added layer of (moisture) protection.
Oven Baked Crispy Chicken Tenders
Description
No need to deep fry! These juicy tender chicken fingers are crispy and crunchy thanks to a potato chip crust!
You Need
To Brine the Chicken
-
-
-
For the Honey Mustard
-
-
-
-
For the Crunchy Outside
-
-
-
-
-
Method
Brine the Chicken
-
- In a large bowl, mix salt and water until salt is dissolved.
- Add chicken, and brine for 20 minutes.
Brining the chicken is a great way to make sure the chicken tenders stay moist and tender during the cooking process!
Make the Honey Mustard
-
- In a small bowl, mix all ingredients.
- Taste, adjusting to your preference.
This will make a honey mustard on the sweet side. If you want a more deep/spicy flavor, use less honey and more dark brown mustard.
Bread & Cook the Chicken Tenders
-
- Season the rice flour with 2 teaspoons of pepper and 1 teaspoon kosher salt. Mix to combine.
- Set up your breading station: one bowl for the rice flour, one for the eggs, and one for the chips.
- Whisk the eggs until foamy and doubled in volume. About 2 minutes.
- Dip chicken pieces in rice flour. Make sure to shake off the excess rice flour.
- Now dip the chicken in the egg, then potato chip bits. Press the crushed chip bits into the chicken.
- Place chicken pieces on wire rack, sitting on a sheet pan lined with foil shiny side up. The wire rack will allow for hot air circulation on all sides of the chicken, the foil will help to direct heat to the underside of the chicken fingers.
- Bake at 350 degrees for 20-25 minutes.
- Dip in your home made honey mustard sauce and enjoy!
I used BBQ chips, but you can use any flavor you like! A mallet helps to crush the chips, put them in a freezer bag and wham away!
Note
Portion size - 2 chicken breasts makes enough chicken fingers for 2 people, but double or triple this recipe if you have more hungry mouths to feed.
chicken tenders, chicken nuggets, gluten free chicken tenders, crispy chicken
Super juicy chicken…
The secret to juicy chicken is… A brine! Whether you have used a brine before or not, maybe you have heard of it. A brine is a water-salt solution that works by transforming your meat to help it hold onto moisture during cooking. For a brine, you dissolve salt into water (and sometimes add herbs or other flavors) and then submerge your meat in the water-salt solution. As the meat sits in this solution it absorbs some of the water/salt. The result: meat that is tender and moist after cooking. I recommend brining for certain meats that tend to dry out – chicken for instance, especially chicken breast which has a low fat content which can result in it feeling dry and tough after cooking. Brining basically gives you an added layer of (moisture) protection.
Oven Baked Crispy Chicken Tenders
Description
No need to deep fry! These juicy tender chicken fingers are crispy and crunchy thanks to a potato chip crust!
You Need
To Brine the Chicken
-
-
-
For the Honey Mustard
-
-
-
-
For the Crunchy Outside
-
-
-
-
-
Method
Brine the Chicken
-
- In a large bowl, mix salt and water until salt is dissolved.
- Add chicken, and brine for 20 minutes.
Brining the chicken is a great way to make sure the chicken tenders stay moist and tender during the cooking process!
Make the Honey Mustard
-
- In a small bowl, mix all ingredients.
- Taste, adjusting to your preference.
This will make a honey mustard on the sweet side. If you want a more deep/spicy flavor, use less honey and more dark brown mustard.
Bread & Cook the Chicken Tenders
-
- Season the rice flour with 2 teaspoons of pepper and 1 teaspoon kosher salt. Mix to combine.
- Set up your breading station: one bowl for the rice flour, one for the eggs, and one for the chips.
- Whisk the eggs until foamy and doubled in volume. About 2 minutes.
- Dip chicken pieces in rice flour. Make sure to shake off the excess rice flour.
- Now dip the chicken in the egg, then potato chip bits. Press the crushed chip bits into the chicken.
- Place chicken pieces on wire rack, sitting on a sheet pan lined with foil shiny side up. The wire rack will allow for hot air circulation on all sides of the chicken, the foil will help to direct heat to the underside of the chicken fingers.
- Bake at 350 degrees for 20-25 minutes.
- Dip in your home made honey mustard sauce and enjoy!
I used BBQ chips, but you can use any flavor you like! A mallet helps to crush the chips, put them in a freezer bag and wham away!
Note
Portion size - 2 chicken breasts makes enough chicken fingers for 2 people, but double or triple this recipe if you have more hungry mouths to feed.
chicken tenders, chicken nuggets, gluten free chicken tenders, crispy chicken
The secret to juicy chicken is… A brine! Whether you have used a brine before or not, maybe you have heard of it. A brine is a water-salt solution that works by transforming your meat to help it hold onto moisture during cooking. For a brine, you dissolve salt into water (and sometimes add herbs or other flavors) and then submerge your meat in the water-salt solution. As the meat sits in this solution it absorbs some of the water/salt. The result: meat that is tender and moist after cooking. I recommend brining for certain meats that tend to dry out – chicken for instance, especially chicken breast which has a low fat content which can result in it feeling dry and tough after cooking. Brining basically gives you an added layer of (moisture) protection.
Oven Baked Crispy Chicken Tenders
Description
No need to deep fry! These juicy tender chicken fingers are crispy and crunchy thanks to a potato chip crust!
You Need
To Brine the Chicken
-
-
-
For the Honey Mustard
-
-
-
-
For the Crunchy Outside
-
-
-
-
-
Method
Brine the Chicken
-
- In a large bowl, mix salt and water until salt is dissolved.
- Add chicken, and brine for 20 minutes.
Brining the chicken is a great way to make sure the chicken tenders stay moist and tender during the cooking process!
Make the Honey Mustard
-
- In a small bowl, mix all ingredients.
- Taste, adjusting to your preference.
This will make a honey mustard on the sweet side. If you want a more deep/spicy flavor, use less honey and more dark brown mustard.
Bread & Cook the Chicken Tenders
-
- Season the rice flour with 2 teaspoons of pepper and 1 teaspoon kosher salt. Mix to combine.
- Set up your breading station: one bowl for the rice flour, one for the eggs, and one for the chips.
- Whisk the eggs until foamy and doubled in volume. About 2 minutes.
- Dip chicken pieces in rice flour. Make sure to shake off the excess rice flour.
- Now dip the chicken in the egg, then potato chip bits. Press the crushed chip bits into the chicken.
- Place chicken pieces on wire rack, sitting on a sheet pan lined with foil shiny side up. The wire rack will allow for hot air circulation on all sides of the chicken, the foil will help to direct heat to the underside of the chicken fingers.
- Bake at 350 degrees for 20-25 minutes.
- Dip in your home made honey mustard sauce and enjoy!
I used BBQ chips, but you can use any flavor you like! A mallet helps to crush the chips, put them in a freezer bag and wham away!
Note
Portion size - 2 chicken breasts makes enough chicken fingers for 2 people, but double or triple this recipe if you have more hungry mouths to feed.
chicken tenders, chicken nuggets, gluten free chicken tenders, crispy chicken
Oven Baked Crispy Chicken Tenders
Description
No need to deep fry! These juicy tender chicken fingers are crispy and crunchy thanks to a potato chip crust!
You Need
To Brine the Chicken
For the Honey Mustard
For the Crunchy Outside
Method
Brine the Chicken
-
- In a large bowl, mix salt and water until salt is dissolved.
- Add chicken, and brine for 20 minutes.
Brining the chicken is a great way to make sure the chicken tenders stay moist and tender during the cooking process!
Make the Honey Mustard
-
- In a small bowl, mix all ingredients.
- Taste, adjusting to your preference.
This will make a honey mustard on the sweet side. If you want a more deep/spicy flavor, use less honey and more dark brown mustard.
Bread & Cook the Chicken Tenders
-
- Season the rice flour with 2 teaspoons of pepper and 1 teaspoon kosher salt. Mix to combine.
- Set up your breading station: one bowl for the rice flour, one for the eggs, and one for the chips.
- Whisk the eggs until foamy and doubled in volume. About 2 minutes.
- Dip chicken pieces in rice flour. Make sure to shake off the excess rice flour.
- Now dip the chicken in the egg, then potato chip bits. Press the crushed chip bits into the chicken.
- Place chicken pieces on wire rack, sitting on a sheet pan lined with foil shiny side up. The wire rack will allow for hot air circulation on all sides of the chicken, the foil will help to direct heat to the underside of the chicken fingers.
- Bake at 350 degrees for 20-25 minutes.
- Dip in your home made honey mustard sauce and enjoy!
I used BBQ chips, but you can use any flavor you like! A mallet helps to crush the chips, put them in a freezer bag and wham away!
Note
Portion size - 2 chicken breasts makes enough chicken fingers for 2 people, but double or triple this recipe if you have more hungry mouths to feed.
chicken tenders, chicken nuggets, gluten free chicken tenders, crispy chicken
