Chicken Tender Recipe
Making Shake and Bake Chicken in Air Fryer. To make Shake n Bake chicken in an air fryer, preheat the air fryer to 350° F. To help prevent the tenderloins from sticking, spray the fryer basket, or use a paper liner. Add the chicken to the air fryer basket. Then air fry the tenders at 350°F. for 10-12 minutes.
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Place the raw chicken breast cutlets in the bag and shake until they are all coated in the mixture. Grease a large baking sheet and lay the chicken in a single layer leaving at least an inch between each cutlet. Bake on lower oven rack for 12-18 minutes or until the chicken is 165˚F internal temp. Last step!
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Preheat the oven to 400 degrees Fahrenheit. Combine flour, salt, paprika, sage, and pepper in a large resealable bag. Add the chicken pieces in the bag, seal, and shake until well coated. Place butter in a 9×13-inch baking dish and melt in the oven. Arrange the chicken pieces in the baking dish, skin side down.
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Add your shake and bake to a gallon bag with 1 tablespoon of oil; this will moisten the crumbs and help them stick to the tenders, and prevent drying out the chicken while cooking. Place 2-3 tenders in the bag and seal the bag with some air. Roll the top of the bag and trap the air creating a ballooned space in the bag.
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Preheat your air fryer to 380 degrees F. Place the chicken breasts on a plate and brush them with olive oil. Add the Shake N Bake packet to the plastic bag that comes in the box and shake the chicken breasts, one at a time, to coat; discard any remaining coating. Place the coated chicken in a single layer in the air fryer basket.
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Shake and Bake Chicken Tenders. While boneless skinless chicken breasts are our favorite, chicken tenders will also work. In fact, you'll get more crunchy chicken coating per bite by using tenders. Cook in a 400 degree oven for 15-18 minutes, until a meat thermometer registers 165 degrees F. The bigger the tender, the longer it will take to cook.
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Smoosh together the mayo, a little flour, and an egg in a large zip-top bag. This is a really good job for little kitchen helpers. Add the chicken to the bag and massage to coat. Season the chicken first, but then let the bag do most of the work in coating the chicken. Shake and bake the panko coating.
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Heat up the oven to 400℉ (204℃) and line a baking sheet with parchment paper. Clean the chicken. Rinse 4 chicken thighs and pat them completely dry with paper towels. Prepare the chicken. Use a brush to spread 2 tablespoons (29.57 milliliters) of olive oil over all surfaces of the chicken. Mix the breading.
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3. Coat the chicken. Pour the Shake and Bake coating mix into a resealable plastic bag. Add the chicken pieces one at a time, seal the bag, and shake it to evenly coat the chicken. The combination of savory spices and breadcrumbs in the Shake and Bake mix will give your chicken a delightful crunch and flavor.
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Preheat oven to 400°F. Line a baking sheet with parchment paper and set a wire rack on top. Spray it with nonstick spray and set aside. In a large Ziplock bag, add the panko, cornmeal, salt, garlic powder, paprika, onion powder, thyme, oregano, and pepper. Seal the bag and gently shake to combine; set aside.
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Instructions. Preheat the oven to 425°F. Line a baking sheet with aluminum foil and grease it lightly with cooking oil. In a large bowl mix together the breadcrumbs, onion powder, dried parsley, dried basil, salt, paprika, and garlic powder. Add the oil and stir until all of the crumbs, herbs, and spices are well coated.
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Preheat the oven to 450 degrees F (230 degrees C) and gather all ingredients. Mix flour, salt, paprika, sage, and pepper together in a resealable plastic bag. Place chicken parts into the bag; seal and shake until well coated. Melt butter in a 9x13-inch baking dish in the preheated oven. Arrange coated chicken pieces in the baking dish skin.
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Place 2-3 tenders in the bag and seal the bag with some air. Roll the top of the bag and trap the air creating a ballooned space in the bag. Shake vigorously to fully coat each tender; roll the mix and tenders as you shake. Remove breaded tenders and place them in the air fryer basket that's been sprayed with oil.
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Preheat your air fryer to 375 degrees F using the air fryer setting. Dip each chicken tender into the bowl with the Shake and Bake coating. Press the coating mix onto the chicken, ensuring it is evenly coated on all sides. Place the coated chicken tenders on a plate or tray, ready for air frying.
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Mix everything together in a ziploc bag or bowl. Divide into 3. You can freeze the remaining for later use. With a third in a ziploc bag, toss your chicken round until completely coated. Bake at 425 for: chicken nuggets: 15-20 minutes. chicken breast: 20-25. Or until completely cooked.
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Preheat the oven to 400F. In one bowl crack in your egg and add your milk. Whisk them together. In another bowl add in your Shake n Bake. Place the chicken in the egg wash making sure you get both sides. Right away transfer the chicken into the shake n bake.
