Recipe details Easy · 4 servings
Nutrition Per Serving
estimated
Crispy French-Fried Onion Chicken Tenders
Tender chicken strips are coated in a crunchy crust of French-fried onions and flour, then oven-baked until crisp and golden. This simple four-ingredient dinner delivers the savory flavor and satisfying crunch of fried chicken without deep-frying.
Ingredients
- • 2 cups French-fried onions
- • 2 tablespoons all-purpose flour
- • 4 chicken tenderloins
- • 1 large egg, beaten
Method
Tap a step to see its ingredients.
- Preheat the oven to 400 F.
- Line a baking sheet with parchment paper or lightly coat it with nonstick cooking spray.
| 2 cups French-fried onions | pulse into crumbs | coat in crumbs | bake 400 F 20 min |
| 2 tablespoons all-purpose flour | |||
| 4 chicken tenderloins | dip in egg | ||
| 1 large egg, beaten |
1 pulse into crumbs 2 ingredients
Process the French-fried onions with the flour until they form coarse, textured crumbs.
- 2 cups French-fried onions
- 2 tablespoons all-purpose flour
2 dip in egg 2 ingredients
Dip each chicken tenderloin into the beaten egg and allow the excess egg to drip off.
- 4 chicken tenderloins
- 1 large egg, beaten
3 coat in crumbs
Press the egg-coated chicken tenderloins into the onion crumb mixture until evenly coated.
From: pulse into crumbs, dip in egg
4 bake 400 F 20 min
Bake the coated chicken on the prepared sheet for about 20 minutes, until crisp, browned, and cooked to an internal temperature of 165 F.
From: coat in crumbs
- 1
pulse into crumbs
Process the French-fried onions with the flour until they form coarse, textured crumbs.
2 cups French-fried onions; 2 tablespoons all-purpose flour
- 2
dip in egg
Dip each chicken tenderloin into the beaten egg and allow the excess egg to drip off.
4 chicken tenderloins; 1 large egg, beaten
- 3
coat in crumbs
Press the egg-coated chicken tenderloins into the onion crumb mixture until evenly coated.
- 4
bake 400 F 20 min
Bake the coated chicken on the prepared sheet for about 20 minutes, until crisp, browned, and cooked to an internal temperature of 165 F.
Text instructions
Preheat the oven to 400 F.
Line a baking sheet with parchment paper or lightly coat it with nonstick cooking spray.
Process the French-fried onions with the flour until they form coarse, textured crumbs.
Dip each chicken tenderloin into the beaten egg and allow the excess egg to drip off.
Press the egg-coated chicken tenderloins into the onion crumb mixture until evenly coated.
Bake the coated chicken on the prepared sheet for about 20 minutes, until crisp, browned, and cooked to an internal temperature of 165 F.
Recipe from Cookbook Hub - www.cookbookhub.org