When it comes to quick and delicious meals, chicken tenderloins are a perfect option. Whether you’re looking for a speedy dinner or something simple yet flavorful, dinner ideas with chicken breast tenderloins offer endless possibilities. From marinated chicken tenderloins in the air fryer to easy 30-minute chicken tender recipes, there’s a dish to suit every craving. With versatile cooking methods like baking, frying, and using the air fryer, these quick dinner ideas with chicken tenderloins will have you serving up a satisfying meal in no time.
In this blog, you’ll also learn how to cook chicken tenders in the oven, air fryer, and even deep fry them to get that crispy, golden perfection.
In this blog, I’ve covered for you
- Chicken tenders recipes baked
- Chicken tenders recipes air fryer
- Chicken tender recipes fried
- One pan chicken tenderloin recipes
- 30 minute chicken tender recipes
- Chicken tenderloin recipes with pasta
- Easy chicken tender recipes for dinner with few ingredients
Chicken Tenders Recipes Baked
Baked chicken tenderloins are a fantastic option for a healthy and easy dinner, offering the perfect texture. Whether you’re looking for a simple, quick weeknight meal or something to serve at a gathering, chicken tenders recipes baked are incredibly versatile and can be customized with various seasonings and marinades to suit your taste. With minimal prep time and no need for frying, these baked chicken tenderloins are a convenient and healthier choice that the whole family will love.
Marinated Chicken Tenderloins in the Oven
Ingredients
For the Marinade:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Chicken:
- 1.5 pounds chicken tenderloins (about 8-10 pieces)
- Fresh parsley (optional, for garnish)
Instructions
- Prepare the Marinade
- In a medium bowl, combine olive oil, lemon juice, minced garlic, soy sauce, honey, paprika, oregano, salt, and black pepper. Whisk until well mixed.
- Marinate the Chicken
- Place the chicken tenderloins in a resealable plastic bag or shallow dish.
- Pour the marinade over the chicken, ensuring all pieces are evenly coated.
- Seal the bag or cover the dish and refrigerate for at least 30 minutes (for quick flavor) or up to 8 hours for deeper marination.
- Preheat the Oven
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Arrange the Chicken
- Remove the chicken tenderloins from the marinade, letting excess drip off, and place them on the prepared baking sheet in a single layer. Discard any leftover marinade.
- Bake the Chicken
- Bake in the preheated oven for 15-20 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
- For extra color and flavor, broil on high for an additional 2-3 minutes, watching carefully to prevent burning.
- Rest and Serve
- Let the chicken rest for about 5 minutes after removing it from the oven to retain its juices.
- Garnish with freshly chopped parsley before serving for a burst of color and flavor.
Oven Baked Chicken Tenders With Flour
Ingredients
- 1 pound chicken tenders (or chicken breast sliced into strips)
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 large egg
- 2 tablespoons milk
- 1 cup breadcrumbs (optional for extra crunch, panko preferred)
- Cooking spray or oil for greasing
Instructions
- Preheat the Oven
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or aluminum foil and lightly grease it with cooking spray.
- Prepare the Coating Stations
- In one shallow bowl, combine the flour, garlic powder, paprika, onion powder, salt, and black pepper. Mix well.
- In a second bowl, whisk together the egg and milk until smooth.
- If using breadcrumbs, add them to a third bowl for a final coating layer.
- Coat the Chicken Tenders
- Pat the chicken tenders dry with a paper towel to help the coating stick.
- Dredge each piece in the seasoned flour, shaking off any excess.
- Dip the floured chicken into the egg mixture, ensuring it is fully coated.
- (Optional) For extra crunch, roll the chicken in breadcrumbs, pressing lightly to adhere.
- Arrange on the Baking Sheet
- Place the coated chicken tenders on the prepared baking sheet, ensuring they are not touching for even cooking.
- Lightly spray the tops of the tenders with cooking spray or brush with a small amount of oil to enhance crispness.
- Bake the Chicken
- Bake in the preheated oven for 18-20 minutes, flipping the tenders halfway through.
- Check for doneness with a meat thermometer; the internal temperature should reach 165°F (74°C).
- Cool and Serve
- Let the chicken tenders rest for a few minutes after baking to lock in the juices.
- Serve with your favorite dipping sauces like ranch, honey mustard, or barbecue sauce.
Breaded Chicken Tenders In Oven Recipe
Ingredients
For the Chicken:
- 1 pound chicken tenders (or chicken breast cut into strips)
For the Breading:
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Egg Wash:
- 2 large eggs
- 2 tablespoons milk
For the Breadcrumb Coating:
- 1 cup breadcrumbs (panko for extra crunch)
- 2 tablespoons grated Parmesan cheese (optional, for added flavor)
- 1 teaspoon Italian seasoning (or a blend of dried oregano, thyme, and basil)
For Baking:
- Cooking spray or 2 tablespoons melted butter (for brushing)
Instructions
- Prepare Your Oven
- Preheat the oven to 400°F (200°C).
- Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
- Set Up the Breading Stations
- In a shallow bowl, combine flour, garlic powder, onion powder, paprika, salt, and black pepper.
- In a second bowl, whisk the eggs and milk until smooth.
- In a third bowl, mix the breadcrumbs, Parmesan cheese, and Italian seasoning.
- Bread the Chicken Tenders
- Pat the chicken tenders dry with a paper towel.
- Dredge each piece in the seasoned flour, ensuring it is fully coated, then shake off any excess.
- Dip the floured chicken into the egg wash, coating it evenly.
- Roll the chicken in the breadcrumb mixture, pressing gently to ensure the coating sticks well.
- Arrange for Baking
- Place the breaded chicken tenders on the prepared baking sheet in a single layer, leaving space between each piece.
- Lightly spray the tenders with cooking spray or brush with melted butter to promote browning and crispness.
- Bake the Chicken
- Bake in the preheated oven for 18-22 minutes, flipping halfway through to ensure even cooking.
- Check the internal temperature of the chicken with a meat thermometer; it should reach 165°F (74°C).
- Cool and Serve
- Let the chicken rest for a few minutes after baking.
- Serve warm with dipping sauces like honey mustard, ranch, or barbecue sauce.
Boneless Skinless Chicken Tenders in the Oven
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken tenders
- 2 tablespoons olive oil (or melted butter)
For the Seasoning:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
Optional Additions:
- A pinch of cayenne pepper for heat
- Fresh lemon wedges for serving
Instructions
- Preheat the Oven
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Prepare the Chicken
- Pat the chicken tenders dry with paper towels to help the seasoning stick.
- Place the chicken tenders in a large bowl or a zip-top bag.
- Season the Chicken
- Drizzle the chicken with olive oil or melted butter, ensuring even coating.
- In a small bowl, mix together the garlic powder, onion powder, paprika, oregano, salt, and black pepper.
- Sprinkle the seasoning blend over the chicken tenders, tossing to coat each piece thoroughly.
- Arrange on the Baking Sheet
- Lay the seasoned chicken tenders on the prepared baking sheet in a single layer, ensuring they do not overlap.
- Bake the Chicken
- Bake in the preheated oven for 18-20 minutes, flipping the tenders halfway through cooking.
- Check the internal temperature of the chicken with a meat thermometer; it should read 165°F (74°C).
- Optional Step: Broil for Crispness
- For a slightly crispier exterior, switch the oven to the broil setting for the last 2-3 minutes.
- Serve
- Remove the chicken from the oven and let it rest for 5 minutes.
- Serve immediately with your choice of dipping sauces or sides like roasted vegetables, mashed potatoes, or a fresh salad.
Chicken Tenders Recipes Air Fryer
Air fryer chicken tenderloins are a game-changer when it comes to quick, delicious, and healthier chicken recipes. With Air Fryer Chicken Tenders Recipes, you can achieve crispy, golden-brown tenders without the excess oil of deep frying. If you’re wondering how long to cook chicken tenders in air fryer, it’s typically a quick process—usually taking just about 10-15 minutes depending on the size and thickness of the tenders. These fried chicken tenders recipes air fryer are perfect for busy weeknights or a tasty weekend treat, providing that perfect crunch and juicy interior with minimal preparation.
Air Fryer Chicken Tenders Without Egg
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken tenders
For the Coating:
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Binding (instead of egg):
- 3 tablespoons olive oil or melted butter
Optional Toppings:
- ½ cup breadcrumbs or panko (for added crunch)
Instructions
- Preheat the Air Fryer
- Preheat your air fryer to 375°F (190°C) for 3-5 minutes.
- Prepare the Coating
- In a shallow bowl, mix together the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. If using breadcrumbs or panko, mix them in a separate bowl.
- Prepare the Chicken
- Pat the chicken tenders dry with paper towels to help the coating stick.
- Lightly brush each tender with olive oil or melted butter to act as the binding agent.
- Coat the Chicken
- Dredge each tender in the flour mixture, pressing gently to ensure it sticks.
- (Optional) Dip the floured tenders into breadcrumbs or panko for an extra crispy finish.
- Arrange in the Air Fryer
- Place the coated chicken tenders in the air fryer basket in a single layer. Avoid overlapping to ensure even cooking. Lightly spray the tops with cooking spray to enhance crispiness.
- Cook the Chicken
- Air fry the chicken tenders at 375°F (190°C) for 10-12 minutes, flipping halfway through.
- Check for doneness with a meat thermometer; the internal temperature should reach 165°F (74°C).
- Serve
- Remove from the air fryer and let the tenders rest for a couple of minutes.
- Serve with your favorite dipping sauces like honey mustard, barbecue, or ranch.
Marinated Chicken Tenderloins in the Air Fryer
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken tenderloins
For the Marinade:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Marinade
- In a bowl, combine olive oil, lemon juice, minced garlic, smoked paprika, dried oregano, salt, and black pepper. Mix well to create a uniform marinade.
- Marinate the Chicken
- Pat the chicken tenderloins dry with paper towels.
- Place the chicken in a shallow dish or a zip-top plastic bag.
- Pour the marinade over the chicken, ensuring all pieces are well coated.
- Cover or seal and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Preheat the Air Fryer
- Preheat your air fryer to 375°F (190°C) for about 3-5 minutes.
- Arrange the Chicken in the Air Fryer
- Lightly grease the air fryer basket with cooking spray or a brush of oil to prevent sticking.
- Place the marinated chicken tenderloins in a single layer in the basket, ensuring they do not overlap.
- Cook the Chicken
- Air fry the chicken at 375°F (190°C) for 9-11 minutes, flipping halfway through the cooking time.
- Check for doneness using a meat thermometer; the internal temperature should reach 165°F (74°C).
- Rest and Serve
- Once cooked, remove the chicken from the air fryer and let it rest for 5 minutes to allow the juices to redistribute.
- Serve warm with your choice of sides, such as steamed vegetables, rice, or a fresh salad.
Air Fryer Chicken Tenders with Flour (No Breadcrumbs) Recipe
Ingredients
- 1 pound chicken tenderloins (boneless, skinless)
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 large egg (for coating)
Instructions
1. Prepare the Chicken
- Rinse the chicken tenderloins under cold water and pat them dry with paper towels.
2. Set Up the Coating Station
- In a shallow bowl, mix the flour, garlic powder, onion powder, paprika, salt, and pepper.
- In another bowl, beat the egg until smooth.
3. Coat the Chicken
- Lightly coat each chicken tender in the beaten egg, allowing any excess to drip off.
- Roll the chicken in the seasoned flour mixture, ensuring an even coating on all sides.
- Set the coated chicken aside on a plate.
4. Preheat the Air Fryer
- Preheat your air fryer to 375°F (190°C) for about 3-5 minutes.
5. Arrange the Chicken in the Air Fryer
- Lightly spray the air fryer basket with cooking spray or brush with olive oil to prevent sticking.
- Place the coated chicken tenders in a single layer in the basket, leaving space between each piece.
6. Cook the Chicken
- Air fry the chicken tenders at 375°F (190°C) for 10-12 minutes, flipping halfway through the cooking time.
- Check for doneness with a meat thermometer; the internal temperature should reach 165°F (74°C).
7. Rest and Serve
- Remove the chicken tenders from the air fryer and let them rest for 3-5 minutes.
- Serve warm with your favorite dipping sauces like honey mustard, ranch, or barbecue sauce.
Air fryer Chicken Tenders Buttermilk
Ingredients
For the Marinade:
- 1 pound chicken tenderloins (boneless, skinless)
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Coating:
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray or olive oil spray
Instructions
1. Marinate the Chicken
- Place the chicken tenderloins in a large bowl or a resealable plastic bag.
- Pour the buttermilk over the chicken.
- Add garlic powder, onion powder, paprika, salt, and pepper to the buttermilk.
- Mix well to coat all the chicken pieces. Cover the bowl or seal the bag and refrigerate for at least 30 minutes (for best results, marinate for 4 hours or overnight).
2. Prepare the Coating
- In a shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper. Mix until evenly distributed.
3. Coat the Chicken
- Remove the chicken tenderloins from the buttermilk marinade, letting the excess drip off.
- Dredge each piece in the seasoned flour mixture, pressing lightly to ensure an even coating.
- Place the coated chicken on a plate or baking sheet.
4. Preheat the Air Fryer
- Preheat your air fryer to 375°F (190°C) for about 3-5 minutes.
5. Arrange and Spray the Chicken
- Lightly spray the air fryer basket with cooking spray or olive oil.
- Place the coated chicken tenderloins in a single layer in the basket, ensuring they don’t touch or overlap.
- Spray the tops of the chicken tenders lightly with cooking spray to help achieve a golden, crispy coating.
6. Cook the Chicken
- Air fry at 375°F (190°C) for 10-12 minutes, flipping the tenders halfway through.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for doneness.
7. Serve
- Remove the tenders from the air fryer and let them rest for a couple of minutes.
- Serve hot with your favorite dipping sauces like ranch, honey mustard, or barbecue sauce.
Chicken Tender Recipes Fried
Fried chicken tenders are a classic food, loved for their crispy, golden exterior and tender, juicy interior. With chicken tender recipes fried, you can easily create a flavorful, meal that’s sure to please everyone. Whether you’re looking to make a simple and quick version or experimenting with different seasonings and coatings, deep fried chicken tender recipes deliver that perfect crunch every time. From the first bite to the last, these recipes promise a satisfying combination of textures and flavors, making them an irresistible choice for any dinner.
Fried Chicken Tenders with Milk Recipe
Ingredients
For the Marinade:
- 1 pound chicken tenderloins (boneless, skinless)
- 1 cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
For the Coating:
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional for heat)
For Frying:
- 2-3 cups vegetable oil (for frying)
Instructions
1. Marinate the Chicken
- In a large bowl, mix milk, salt, black pepper, garlic powder, and onion powder.
- Add the chicken tenderloins to the milk mixture, ensuring they are fully submerged.
- Cover and refrigerate for at least 30 minutes, or for best results, let them marinate for 4-6 hours.
2. Prepare the Coating
- In a shallow dish or bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Mix well to create a seasoned flour coating.
3. Coat the Chicken
- Remove the chicken tenderloins from the milk marinade, allowing any excess milk to drip off.
- Dredge each tenderloin in the seasoned flour mixture, pressing lightly to ensure an even and thorough coating.
- Place the coated chicken on a plate or baking sheet. Let it rest for 5-10 minutes to help the coating adhere better.
4. Heat the Oil
- Pour the vegetable oil into a deep skillet or frying pan, ensuring it’s about 2 inches deep. Heat the oil over medium heat to 350°F (175°C). Use a kitchen thermometer to monitor the temperature for consistent frying.
5. Fry the Chicken
- Gently lower the coated chicken tenders into the hot oil, ensuring not to overcrowd the pan.
- Fry in batches for 4-6 minutes per side, or until the chicken is golden brown and crispy.
- Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).
- Remove the chicken tenders from the oil and place them on a plate lined with paper towels to drain excess oil.
6. Serve
- Serve the fried chicken tenders hot with your favorite dipping sauces such as ranch, honey mustard, or ketchup.
Fried Chicken Tenders Recipe (Without Buttermilk)
Ingredients
For the Marinade:
- 1 pound chicken tenderloins (boneless, skinless)
- 1 cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
For the Coating:
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional for heat)
For Frying:
- 2-3 cups vegetable oil (for frying)
Instructions
1. Marinate the Chicken
- In a large bowl, combine milk, salt, black pepper, garlic powder, and onion powder.
- Add the chicken tenderloins to the milk mixture, making sure the chicken is fully covered.
- Cover the bowl and refrigerate for at least 30 minutes. You can marinate for 1-2 hours for more flavor.
2. Prepare the Coating
- In a shallow bowl or dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (optional). This creates a flavorful and crunchy coating for the chicken.
3. Coat the Chicken
- Remove the chicken from the milk marinade, letting the excess milk drip off.
- Dredge each chicken tender in the seasoned flour mixture. Press down lightly to coat evenly.
- Place the coated chicken tenders on a plate and let them sit for about 5-10 minutes to ensure the coating adheres properly.
4. Heat the Oil
- In a deep skillet or frying pan, pour about 2-3 cups vegetable oil to cover the bottom by about 2 inches.
- Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature.
5. Fry the Chicken
- Once the oil is hot, carefully lower the chicken tenders into the oil using tongs or a slotted spoon. Do not overcrowd the pan; fry in batches if necessary.
- Fry for 4-6 minutes per side, turning the chicken halfway through. The chicken should be golden brown and crispy on the outside.
- Ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
6. Drain the Chicken
- Remove the fried chicken tenders from the oil and place them on a plate lined with paper towels to drain excess oil.
7. Serve
- Serve the fried chicken tenders hot with your favorite dipping sauces, such as ranch, honey mustard, or barbecue sauce.
Deep Fried Chicken Tenders Recipe
Ingredients
For the Chicken Marinade:
- 1 ½ pounds chicken tenderloins (boneless and skinless)
- 1 cup buttermilk
- 1 tablespoon hot sauce (optional for extra flavor)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Coating:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (optional for heat)
- 1 cup buttermilk (for dipping)
For Frying:
- 2-3 cups vegetable oil (for frying)
Instructions
1. Marinate the Chicken
- In a bowl, combine buttermilk, hot sauce (if using), salt, black pepper, garlic powder, and onion powder.
- Add the chicken tenderloins to the marinade and stir to coat evenly.
- Cover the bowl and refrigerate for at least 30 minutes, or for up to 2 hours for extra flavor.
2. Prepare the Coating
- In a shallow dish or large bowl, whisk together flour, baking powder, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. This seasoned flour will create a crispy, flavorful crust.
3. Coat the Chicken
- Remove the chicken from the marinade, letting the excess liquid drip off.
- Dip each chicken tender into the buttermilk, then dredge it in the seasoned flour mixture, pressing lightly to ensure the coating sticks.
- Place the coated chicken tenders on a plate or tray. Let them rest for about 5 minutes to help the coating set.
4. Heat the Oil
- In a deep pot or Dutch oven, pour 2-3 cups of vegetable oil to a depth of about 2-3 inches.
- Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer to check the temperature; it’s crucial to maintain this temperature for even cooking and a crispy texture.
5. Fry the Chicken
- Carefully place the coated chicken tenders into the hot oil using tongs or a slotted spoon.
- Fry the chicken in batches, ensuring the pieces are not overcrowded. Fry for 4-5 minutes per side, turning halfway through, until the tenders are golden brown and crispy.
- Use a thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
6. Drain and Serve
- Remove the fried chicken tenders from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Let the tenders rest for a few minutes before serving to retain their crispy texture.
7. Serve
- Serve the deep-fried chicken tenders with your favorite dipping sauces, such as ranch, honey mustard, or BBQ sauce. Enjoy them with fries, a salad, or as part of a platter.
One Pan Chicken Tenderloin Recipes
Ingredients
For the Chicken:
- 1 ½ pounds chicken tenderloins (boneless and skinless)
- 2 tablespoons olive oil (for searing)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon dried thyme (or Italian seasoning)
- Salt and pepper (to taste)
For the Vegetables:
- 2 cups baby potatoes (halved)
- 1 cup baby carrots
- 1 bell pepper (sliced)
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- 1 teaspoon dried rosemary (optional)
For Garnish:
- Fresh parsley (optional)
- Lemon wedges (optional)
Instructions
1. Preheat the Oven
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper or lightly grease it with olive oil.
2. Prepare the Chicken Tenderloins
- Pat the chicken tenderloins dry with paper towels.
- In a small bowl, combine garlic powder, onion powder, paprika, dried thyme, salt, and pepper.
- Rub the chicken tenderloins with 2 tablespoons of olive oil, then season them evenly with the spice mixture.
3. Prepare the Vegetables
- In a large bowl, toss the baby potatoes, baby carrots, and bell pepper slices with 1 tablespoon of olive oil, salt, pepper, and dried rosemary (if using).
4. Arrange on the Baking Sheet
- Place the seasoned vegetables on the prepared baking sheet, spreading them out in an even layer.
- Lay the chicken tenderloins on the same baking sheet, arranging them on top of or next to the vegetables.
5. Bake in the Oven
- Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. If needed, flip the chicken and toss the vegetables halfway through the cooking time to ensure even cooking.
6. Serve
- Once cooked, remove from the oven and let the chicken rest for a few minutes before serving.
- Garnish with freshly chopped parsley and serve with lemon wedges for added freshness and flavor.
Chicken Tenderloin Recipes With Pasta
Ingredients
For the Chicken and Pasta:
- 1 pound chicken tenderloins (boneless and skinless)
- 8 oz pasta (penne, rotini, or any short pasta)
- 1 tablespoon olive oil (for cooking)
- Salt and pepper (to taste)
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
For the Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole milk or 2% recommended)
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Dijon mustard (optional, for extra flavor)
- 1 teaspoon garlic powder
- Salt and pepper (to taste)
- 1 teaspoon dried Italian seasoning (optional for extra flavor)
For Topping:
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Chopped fresh parsley (optional for garnish)
Instructions
1. Cook the Pasta
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.
2. Prepare the Chicken
- While the pasta is cooking, season the chicken tenderloins with salt, pepper, garlic powder, dried basil, and oregano.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken tenderloins for about 4-5 minutes per side until browned and cooked through, reaching an internal temperature of 165°F (74°C). Remove from heat and let them rest for a few minutes. Slice the chicken into bite-sized pieces.
3. Make the Sauce
- In the same skillet, melt 2 tablespoons of butter over medium heat. Once melted, add 2 tablespoons of flour and cook for about 1-2 minutes, stirring constantly, to make a roux (a thickening agent for the sauce).
- Gradually whisk in the milk and heavy cream until smooth. Bring to a gentle simmer and cook for about 3-5 minutes, stirring frequently, until the sauce thickens.
- Stir in the shredded mozzarella cheese, grated Parmesan cheese, Dijon mustard (if using), garlic powder, Italian seasoning, salt, and pepper. Continue stirring until the cheese is melted and the sauce is smooth.
4. Assemble the Bake
- In a large bowl, combine the cooked pasta, sliced chicken, and cheese sauce. Stir until the pasta and chicken are evenly coated with the sauce.
- Transfer the mixture to a greased 9×13-inch baking dish. Use a spatula to spread the pasta evenly.
5. Add Toppings and Bake
- Sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the pasta mixture.
- Bake in the preheated oven for about 20-25 minutes, or until the top is golden and the cheese is bubbling and melted.
6. Garnish and Serve
- Remove the dish from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired for an extra burst of color and flavor.
30 Minute Chicken Tender Recipes
30-Minute Baked Chicken Tenders Recipe
Ingredients
For the Chicken Tenders:
- 1 lb chicken tenders (about 8-10 pieces)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 1 tablespoon water
- 1 ½ cups breadcrumbs (preferably panko for extra crunch)
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil (for drizzling)
For Dipping Sauce (optional):
- ¼ cup honey mustard or ranch dressing (or any dip of your choice)
Instructions
1. Prepare the Oven and Baking Sheet
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent the chicken tenders from sticking.
2. Set Up the Dipping Stations
- In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper.
- In a second shallow bowl, whisk the eggs and water together until well combined.
- In a third shallow bowl, mix the breadcrumbs and grated Parmesan cheese.
3. Coat the Chicken Tenders
- Take each chicken tender and first dip it into the flour mixture, ensuring it is fully coated. Shake off any excess flour.
- Next, dip the flour-coated chicken into the egg mixture, ensuring it’s fully coated.
- Then, transfer the chicken to the breadcrumb mixture, pressing the breadcrumbs gently onto the chicken to ensure an even coating.
4. Arrange the Chicken Tenders on the Baking Sheet
- Place the breaded chicken tenders on the prepared baking sheet in a single layer. Drizzle the olive oil over the chicken tenders for a golden, crispy finish.
5. Bake the Chicken Tenders
- Bake the chicken tenders in the preheated oven for about 15-20 minutes, flipping halfway through the cooking time for even crispiness.
- The chicken tenders should be golden brown and reach an internal temperature of 165°F (74°C) when tested with a meat thermometer.
30-Minute Chicken Tenders with Rice
Ingredients
For the Chicken Tenders:
- 1 lb chicken tenders (about 8-10 pieces)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 1 tablespoon water
- 1 ½ cups breadcrumbs (preferably panko for extra crunch)
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil (for cooking)
For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth (or water for a lighter option)
- 1 tablespoon butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
1. Prepare the Oven and Baking Sheet
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. Set Up the Dipping Stations for the Chicken Tenders
- In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper.
- In a second shallow bowl, whisk the eggs and water together.
- In a third shallow bowl, mix the breadcrumbs and grated Parmesan cheese.
3. Coat the Chicken Tenders
- Dip each chicken tender first into the flour mixture, coating it evenly. Shake off any excess flour.
- Next, dip the floured chicken tender into the egg mixture, ensuring it is fully coated.
- Finally, coat the chicken tender with the breadcrumb mixture, pressing lightly to ensure a thorough coating.
4. Cook the Chicken Tenders
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Cook the breaded chicken tenders in batches for 3-4 minutes per side until golden brown and crispy. Remove from the skillet and place on a plate lined with paper towels to drain excess oil.
5. Prepare the Rice
- While the chicken tenders are cooking, rinse the rice under cold water until the water runs clear.
- In a medium saucepan, melt 1 tablespoon of butter over medium heat.
- Add the rinsed rice and 1 teaspoon garlic powder, stirring for 1-2 minutes until the rice is slightly toasted.
- Add 2 cups of chicken broth (or water), and season with salt and pepper to taste.
- Bring to a boil, then reduce the heat to low and cover the pot. Let the rice simmer for 15-18 minutes until tender and the liquid is absorbed.
30-Minute Chinese Chicken Tenders
Ingredients
For the Chicken Tenders:
- 1 lb chicken tenders (about 8-10 pieces)
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 large egg
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil (for frying)
For the Sauce:
- ¼ cup soy sauce (preferably low sodium)
- ¼ cup hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch (to thicken)
- 2 tablespoons water (to dissolve the cornstarch)
- Sesame seeds (for garnish, optional)
- Chopped green onions (for garnish, optional)
Instructions
1. Prepare the Chicken Tenders
- In a medium bowl, mix the flour, garlic powder, onion powder, ground ginger, salt, and black pepper.
- In another small bowl, whisk the egg with 1 tablespoon cornstarch.
- Dip each chicken tender into the egg mixture, then coat them evenly in the flour mixture, pressing down lightly to make sure the coating sticks.
2. Fry the Chicken Tenders
- Heat 2 tablespoons of vegetable oil in a large skillet or frying pan over medium-high heat.
- Once the oil is hot, add the chicken tenders in a single layer, cooking them for 3-4 minutes per side, or until they are golden brown and crispy.
- Remove the cooked chicken tenders from the skillet and place them on a paper towel-lined plate to drain excess oil.
3. Prepare the Sauce
- In a small saucepan, combine soy sauce, hoisin sauce, rice vinegar, honey, and sesame oil over medium heat.
- Add the grated fresh ginger and minced garlic, stirring occasionally until the sauce begins to simmer and thicken (about 3-4 minutes).
- In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry.
- Slowly pour the slurry into the simmering sauce, stirring constantly until the sauce thickens (about 1-2 minutes).
4. Coat the Chicken with Sauce
- Once the sauce has thickened, add the fried chicken tenders to the pan, tossing them in the sauce until they are well-coated. Let the chicken cook in the sauce for an additional 2-3 minutes to absorb the flavors.
Easy Chicken Tender Recipes For Dinner With Few Ingredients
1. Simple Baked Chicken Tenders
Ingredients:
- 1 lb chicken tenders
- ½ cup breadcrumbs (or panko)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon olive oil
Instructions:
- Preheat the oven to 400°F (200°C).
- In a shallow bowl, mix breadcrumbs, garlic powder, paprika, salt, and pepper.
- Drizzle olive oil over the chicken tenders, then coat each tender in the breadcrumb mixture.
- Arrange the coated chicken tenders on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, flipping halfway through until golden and crispy.
2. Garlic Parmesan Chicken Tenders
Ingredients:
- 1 lb chicken tenders
- 3 tablespoons melted butter
- ½ cup grated Parmesan cheese
- 2 teaspoons garlic powder
- 1 tablespoon chopped parsley (optional)
Instructions:
- Preheat the oven to 375°F (190°C).
- Dip chicken tenders in melted butter, then coat in a mixture of Parmesan cheese and garlic powder.
- Place the chicken on a baking sheet and bake for 20 minutes, or until cooked through.
- Garnish with chopped parsley before serving.
3. Honey Mustard Chicken Tenders
Ingredients:
- 1 lb chicken tenders
- ¼ cup honey
- ¼ cup Dijon mustard
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Mix honey, Dijon mustard, olive oil, salt, and pepper in a bowl.
- Coat the chicken tenders with the honey mustard mixture and place them on a baking sheet.
- Bake for 15-20 minutes, or until the chicken is cooked through and golden.
4. Crispy Ranch Chicken Tenders
Ingredients:
- 1 lb chicken tenders
- ½ cup ranch dressing
- 1 cup breadcrumbs
- 1 teaspoon paprika
Instructions:
- Preheat the oven to 375°F (190°C).
- Dip chicken tenders in ranch dressing, then coat with breadcrumbs mixed with paprika.
- Arrange on a baking sheet and bake for 15-20 minutes, flipping halfway through, until crispy and golden.
5. Lemon Herb Chicken Tenders
Ingredients:
- 1 lb chicken tenders
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 375°F (190°C).
- In a bowl, combine olive oil, lemon juice, thyme, garlic powder, salt, and pepper.
- Coat the chicken tenders in the mixture and place on a baking sheet.
- Bake for 15-20 minutes, or until golden and cooked through.