Easiest Way to Prepare Perfect Ceroel chicken tenders

Ceroel chicken tenders. The secret to truly golden, truly crunchy baked breaded chicken is to toast the breadcrumbs in the oven first. Bonus: No dirty fingers with my quick crumbing technique! There is no feel-good story behind these crunchy Oven Baked Chicken Tenders.

I cook in a cast iron skillet and prefer that, but I'd rather you have a good quality, crispy final product so use what you're comfortable with. Do NOT fry this chicken to death. This Creole-inspired chicken recipe simmers chicken thighs with Spanish rice and tomatoes with green chile peppers for a quick and easy weeknight meal.. You can have Ceroel chicken tenders using 3 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Ceroel chicken tenders

1. Prepare 1 tbsp of Ceroel seasoning.
2. You need 10 of Chicken breast tenders.
3. Prepare 1 cup of Melted butter.

I use my chicken seasoning (Chicken Scratch) each and every time I cook chicken. Whether I'm baking it, grilling it, frying it, sautéing it or putting it in ice cream, it gets a good coating of the seasoning. My very favorite way to use it is to coat chicken tenderloins and pan-fry them without breading… kind of like a naked chicken tender. Take each chicken tender and dip it in the melted butter.

Ceroel chicken tenders instructions

1. Preheat oven to 375.
2. Take each chicken tender and dip it in the melted butter. Then place on non stick baking sheet.
3. Take a little bit of the ceroel seasoning and dust on top of each chicken tender. You can add more for spicy or less for mild flavor.
4. Cover with foil and bake for 40-45 minutes.

Then place on non stick baking sheet Instructions. In one bowl, combine greek yogurt and dijon mustard. In a second bowl, mix together the panko, parsley, garlic powder, pepper and salt. In a large resealable plastic bag, combine the first six ingredients. Add chicken, half at a time, and shake to coat.