Baked Bacon Cheddar Chicken Tenders
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
3 Servings
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Calories
566 kcal
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Course
Lunch
Baked Bacon Cheddar Chicken Tenders
Description
In this recipe, chicken tenders are first tossed in beaten egg to create a sticky surface, then coated evenly with a bacon-cheddar-panko mixture that adds flavor and crunch. Baking at 400°F crisps the coating while cooking the chicken through without frying. The diced bacon contributes a smoky saltiness, while cheddar cheese provides richness and a slight sharpness. The panko crisps during baking for texture contrast.
The finished tenders are sprinkled with fresh green onions to add mild bite and color. Serving them immediately ensures the coating remains crisp. Ranch or blue cheese dressing is suggested as a dipping option to complement the savory flavors.
Ingredients
- ⅓ cup Bacon diced into pieces, fully cooked
- ½ cup panko breadcrumbs
- ½ cup cheddar cheese shredded, blend
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- 1 egg large
- 1 to 1.25 pounds chicken tenders boneless skinless
- green onions for garnishing
- ranch dressing blue cheese dressing, etc. for serving if desired
Instructions
- Preheat oven to 400F and line a baking sheet with aluminum foil for easier cleanup; set aside.
- Cook the bacon according to the package directions. Tip - Save time and use fully precooked bacon that you can heat in the microwave in 1 minute. Dice bacon into small pieces and place into a large ziptop plastic bag.
- To the bag add the panko, cheese, salt, pepper; set bag aside.
- To a medium bowl, add the egg, lightly beat it with a fork, add the chicken, and toss and flip chicken with the fork so all pieces are coated evenly.
- Remove chicken from the bowl using the fork (discard excess egg), drop it into the plastic bag, seal bag, and toss and shake bag to evenly coat the chicken.
- Place chicken pieces on the prepared baking sheet, evenly spaced. If there is excess bacon or panko in the bag, use your fingers to push it onto the chicken in sparsely coated areas.
- Bake for about 15 minutes, flip midway through to ensure even cooking. Garnish with green onions and serve immediately with your favorite sauce if desired. Chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months, noting that reheated chicken will not retain it's crispiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Servings
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 566kcal | 28% |
| Carbohydrates | 5g | 2% |
| Protein | 64g | 128% |
| Fat | 31g | 48% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 18g | 106% |
| Cholesterol | 259mg | 86% |
| Sodium | 1236mg | 52% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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