I am all about meals that are easy to make but a little different from our normal meal routine. I found this recipe for chicken tenders on the back of Triscuits and decided to try it out. It was a solid hit in our house and is now in our weekly meal rotation.
1/4 cup flour
1 Tbsp water
24 Triscuit Rosemary & Olive Oil crackers, finely crushed
2 Tbsp fresh parsley, chopped
12 chicken tenders
1/2 cup Chipotle Mayo
- Heat oven to 350.
- Using 3 dishes: put flour in a shallow dish. Whisk eggs & water in a separate shallow dish until well-blended. Combine crackers & parsley in the third dish.
- Spray a foil covered baking sheet. I also sprayed & used a cooling rack to bake these chicken tenders. Dip 1 chicken tender in flour, coating each side. Shake to remove excess flour. Dip the chicken in the egg/water mixture then in the cracker mixture. Make sure to coat each side. Place the chicken tender on the baking sheet. Repeat with remaining chicken tenders.
- Bake for 25 minutes or until chicken is done. Serve immediately with sauce.
Next time, I’ll season the chicken with something a bit spicer. But it’s a great meal and I used leftovers on a salad the next day for lunch.