Homestyle Frozen Chicken Tenders Recipe | Recipe Iseasy Kitchen
Whip up these crispy, homestyle frozen chicken tenders from scratchperfect for a quick weeknight dinner or meal prep that bakes straight from the freezer. Crispy on the outside, juicy inside, and paired with a zesty dip, they'll have everyone craving seconds!
Level: Easy
Servings: 6
Nutrition (per serving): Calories 264, Total Fat 6g, Saturated Fat 2g, Cholesterol 99mg, Sodium 480mg, Protein 38g, Sugar 2g
Time Required: 45 min
Hands-On: 25 min
Ingredients
Chicken Tenders:
- 2 cups cornflake cereal
- 2 ounces whole-wheat Melba toast
- 1/3 cup finely grated Parmesan cheese
- 1 tablespoon minced fresh parsley (optional)
- 1/2 teaspoon sweet paprika
- Kosher salt
- 2 large egg whites
- 2 pounds chicken tenderloins
Red Pepper and Basil Dip:
- 1/2 cup 2% Greek yogurt
- 2 tablespoons chopped fresh basil
- 2 tablespoons roasted red peppers, chopped
- 1/2 teaspoon white wine vinegar
- 1 small garlic clove, grated
- Kosher salt
Directions
- For the chicken tenders: Place the cornflakes, Melba toast, Parmesan, parsley (if using), paprika, and 1/2 teaspoon salt in a large zip-close bag. Crush into coarse crumbs using a skillet bottom or rolling pin. Transfer to a shallow bowl. Whisk egg whites with 2 tablespoons water in another bowl.
- Dredge chicken in egg white, letting excess drip, then coat in crumbs. Bake immediately, refrigerate up to 1 hour, or freeze: Spread on a baking sheet until solid (1-2 hours), then bag for up to 1 month.
- For the dip: Mix yogurt, basil, roasted peppers, 1 tablespoon water, vinegar, garlic, and salt. Refrigerate until serving.
- Preheat oven to 425F. Line a rimmed baking sheet with a sprayed wire rack. Spray tenders (fresh or frozen) on both sides, bake on rack, turning halfway, until golden and cooked through: 15-20 min fresh, 20-25 min frozen. Sprinkle with salt and serve with dip.
Nonstick cooking spray
Ready to create family favorites that freeze like a dream? Dive in and enjoy the crunch!
