Four Easy Freezer-to-Oven Chicken Tender Recipes
Stock your freezer with some of these easy and kid-friendly BAKED CHICKEN TENDERS. No pre-cooking needed. All you have to do is prep & freeze. These go straight from the freezer-to-oven for a quick lunch or dinner.
COOKING INSTRUCTIONS:
When ready to eat, these go straight from the freezer to oven (no need to thaw). Bake at 400 degrees on a baking sheet sprayed with cooking spray for 25-30 minutes or until cooked through. I sometimes broil the breaded tenders for a minute if needed to brown the top further.
Note: When prepping, you can also cut the tenders into nugget-size pieces if preferred.
Baked Breaded Chicken Fingers
Ingredients:
2 lbs fresh chicken tenders/tenderloinPrep Directions:
1. In a small bowl, whisk together the eggs and water.
2. In a medium bowl, combine the panko bread crumbs and parmesan cheese.
3. Dip the chicken tenders in the egg mixture and then the panko. Place on a baking sheet with wax paper and freeze.
Once frozen, transfer them to a freezer bag.
Serve with BBQ sauce, honey mustard sauce, ketchup, buffalo wing sauce, etc.
Garlic Parmesan Chicken Tenders
Ingredients:
2 lbs fresh chicken tenders
2 eggs, beaten
1/4 cup olive oil
1 lemon, juiced
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups panko breadcrumbs
1/2 cup grated parmesan
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
Prep Directions:
1. In a medium bowl, whisk together the eggs, olive oil, lemon juice, garlic powder, salt and pepper. Place the chicken tenders in the bowl and let marinate for at least 20-30 minutes.
2. In a separate bowl, mix the breadcrumbs, parmesan cheese, garlic powder, onion powder, and paprika. Dip the chicken tenders in the dry mixture and place on a baking sheet lined with wax or parchment paper.
3. Once all the tenders are coated, place the baking sheet in the freezer to flash freeze the tenders. Once frozen, transfer them to a freezer bag.
These are great sliced and served in a salad, too.
Crispy Honey Mustard Chicken Tenders
Ingredients:
1-1/4 lb fresh chicken tenders1. Place wax/parchment paper on a large baking sheet and spray with cooking spray.
2. In a small bowl, whisk together the Dijon mustard and honey.
3. Place the crushed rice krispies on a plate and mix in the seasonings (salt, pepper, garlic powder, and onion powder).
4. One by one, dip the chicken tenders in the mustard/honey and then the crushed rice krispies. Place on baking sheet. When you are done coating all the tenders, place the baking sheet in your freezer. Once tenders are frozen you can remove and transfer them to a freezer bag.
Taco Fingers
Ingredients:
1 lb fresh chicken tenders2. In a medium bowl, mix together the panko and taco seasoning.
3. Brush the chicken tenders with olive oil, dip them in the panko taco mix, and place on the baking sheet. Once all the chicken tenders are coated, place the baking sheet in the freezer. Transfer chicken to a freezer bag once frozen.
These are great in a taco salad or dip ‘em in queso or salsa sour cream (1/4 cup salsa mixed with 1/4 cup sour cream) and serve with your favorite Mexican sides. At the end of baking, you can top these with a little cheese if you’d like.
Note: if you are unable to find the boneless skinless chicken breast tenderloin strips, you can buy chicken breasts and just cut them into strips or nuggets yourself.
