- Don’t go crazy adding more mustard than the recipe calls for. The extra mustard will make the crackers soggy and hard to get crisp in the oven. I had a little more than 1 1/2 lb. of chicken and added more mustard. It was definitely not needed.
- Pulse crackers until they are very small. Larger pieces will fall off the tenders when you turn them.
Toss the tenders in hot sauce is not a good idea. It has too much liquid and will keep the crackers soggy. If you want an extra kick add about 2 Tablespoons of hot sauce to the Dijon mustard.
Use only the cheddar cheese flavored crackers. That’s what gives these tenders their just out of the fryer look.
The chicken fingers pack a lot of flavor on their own. Just plain dipping sauces are needed or none at all. I made a really good blue cheese sauce that was left untouched.
Don’t crowd the baking pan. Give the chicken some room or it will tend to be less crisp.
I used boneless chicken breast that were on sale. Using a sharp knife I split the chicken breast in half lengthwise making it half the thickness. Then I cut the chicken in strips. Cheaper than the tenders.
Just be ready to prepare these many, many times. You won’t mind though because they are effortless.
Chicken Fingers from Dash
- 2 Tablespoons
- 1 1/2 cups
Cheez-It Cheddar Crackers
- 1/2 teaspoon
- 1 1/4 lb.
Chicken tenders (raw)
- 1/3 cup
- Put rack in lower third of oven: preheat to 475 degrees. Brush baking pan with oil.
- Pulse crackers in a food processor until they look like sand.
- Put Dijon mustard in a ziplock bag and toss tenders in mustard.
- Having cracker crumbs in a bowl dredge ( cover the chicken with the crumbs) chicken.
- Arrange on oiled pan. Bake, turning once, until golden brown, about 7 minutes on each side.
Here’s what flavorful little bites my students cooked up and as many recipes do the smells brought in dozens who wanted the recipe.
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