Crispy Cheddar Chicken Tenders, doesn’t the name just make you want to lick your computer screen! That is what one of the comments said when I read the original recipe. I followed this recipe to the letter and AGAIN it turned out great!
I bought enough chicken tenders to have some left over to make that Best Chicken Pot Pie (can you believe I had it all planned that way HAH!) and it worked out beautifully. I am finding out that I like working with chicken tenders a lot better than those HUGE chicken boobies. Those breasts are just to big for me and I just can’t eat them. It is too much chicken. Is that crazy? Does anybody else have that issue or is it just me?
What I love about this recipe is NO SKILLET, NO FRYING! The less frying I have to do the better me. I tend to burn things when I fry because I let the oil get to hot and we have an electric stove but I think it is unbalanced LOL. But that is a whole other blog so don’t get me started!
Now, the down side about this recipe for me is the sauce, it uses Cream of Chicken Soup. I somewhat like this soup but not a lot. I don’t like the bits of chicken in this soup, so when I use it I pick out all the bits of chicken 🙂 So I ask this question again….does that make me crazy? Does anybody else do this or is it just me? LOL Also, it is not dilute with milk so you get a lot of the “soup” taste. It did ok as the sauce on these tenders but I think next go around I will come up with something better. There is a TON of sauce recipes out there that will work with these chicken tenders.
All in all this dish was eaten and I will make it again and freshen up the sauce. You give it a try to and let me know what ya think.
Cheddar Chicken Tenders
- 2 lb chicken tenders or 4 large breasts
- 2 tube s ritz crackers
- ¼ tsp salt
- ⅛ tsp pepper
- ½ c whole milk
- 3 c cheddar cheese grated
- 1 tsp dried parsley
- 1 can s cream of chicken soup
- 2 Tbsp sour cream
- 2 Tbsp butter
- Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
- Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with foil and bake at 400 degrees for 35 minutes. Remove the foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
- In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.