Baking boneless chicken strips doesn’t have to be a challenge -- or a problem for your waistline. Whether you prefer them as plain as possible or if you need a little crunch, let your oven do most of the magic. All you need to do is add a little dab of flavor beforehand.
Lightly Seasoned Chicken Tenders
Preheat your oven to 425 degrees Fahrenheit.
Lay the skinless chicken tenders out on paper towels, leaving a few inches between each piece, to absorb some of the extra moisture.
Cut a lemon into wedges and squeeze fresh lemon juice onto each tender. Watch for seeds and remove any that fall out.
Sprinkle sea salt and freshly ground black pepper on each skinless chicken tender. Add any spices or herbs you'd like -- turmeric, chili powder, sage or thyme are all classic choices. Turn each tender over and repeat the seasoning process on the other side.
Coat a baking pan evenly with nonstick cooking spray. Spread out the seasoned chicken tenders on the baking pan, leaving space in between each tender.
Add a couple ounces of water to the baking pan.
Bake the tenders for approximately 15 to 20 minutes or until each is fully cooked and a thermometer inserted into the thickest part reads 165 F.
Breaded Chicken Tenders
Preheat your oven to 425 F.
Spray nonstick cooking spray liberally all over a baking sheet.
Place three small bowls on your counter. Add a small amount of all-purpose flour to the first bowl. Break two eggs into the second bowl and whisk them briefly with a fork. Put breadcrumbs seasoned with salt, pepper and your chosen spices and herbs into the third bowl.
Pat each chicken tender down with paper towels to remove excess moisture.
Pick up a skinless chicken tender with tongs and dip it in the first bowl filled with flour, covering all sides of the tender.
Remove the tender from the flour with the tongs, shaking off any extra flour. Quickly dip the tender in the egg wash and then place the tender into the seasoned breadcrumbs. Make sure all sides are evenly coated with breadcrumbs.
Pull the coated chicken tender out of the breadcrumb bowl and place it on the baking sheet. Repeat the breading process for all remaining chicken tenders.
Put the baking sheet in the oven after all tenders are coated. Bake until fully cooked, about 15 to 20 minutes. Check the internal temperature of the tenders reaches 165 F.