Side Pannel
Baked Bacon Cheddar Chicken Tenders
Baked Bacon Cheddar Chicken Tenders
- Recipe Submitted by maryjosh on 04/17/2020
Ingredients List
- 1/3 cup fully cooked bacon, diced into pieces
- 1/2 cup panko breadcrumbs
- 1/2 cup shredded cheddar cheese blend
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 large egg
- 1 to 1.25 pounds boneless skinless chicken tenders
- green onions, for garnishing
- ranch dressing, blue cheese dressing, etc. for serving if desired
Directions
Preheat oven to 400F and line a baking sheet with aluminum foil for easier cleanup; set aside.
Cook the bacon according to the package directions. Tip – Save time and use fully precooked bacon that you can heat in the microwave in 1 minute. Dice bacon into small pieces and place into a large ziptop plastic bag.
To the bag add the panko, cheese, salt, pepper; set bag aside.
To a medium bowl, add the egg, lightly beat it with a fork, add the chicken, and toss and flip chicken with the fork so all pieces are coated evenly.
Remove chicken from the bowl using the fork (discard excess egg), drop it into the plastic bag, seal bag, and toss and shake bag to evenly coat the chicken.
Place chicken pieces on the prepared baking sheet, evenly spaced. If there is excess bacon or panko in the bag, use your fingers to push it onto the chicken in sparsely coated areas.
Bake for about 15 minutes, flip midway through to ensure even cooking. Garnish with green onions and serve immediately with your favorite sauce if desired. Chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months, noting that reheated chicken will not retain it’s crispiness.
Cook the bacon according to the package directions. Tip – Save time and use fully precooked bacon that you can heat in the microwave in 1 minute. Dice bacon into small pieces and place into a large ziptop plastic bag.
To the bag add the panko, cheese, salt, pepper; set bag aside.
To a medium bowl, add the egg, lightly beat it with a fork, add the chicken, and toss and flip chicken with the fork so all pieces are coated evenly.
Remove chicken from the bowl using the fork (discard excess egg), drop it into the plastic bag, seal bag, and toss and shake bag to evenly coat the chicken.
Place chicken pieces on the prepared baking sheet, evenly spaced. If there is excess bacon or panko in the bag, use your fingers to push it onto the chicken in sparsely coated areas.
Bake for about 15 minutes, flip midway through to ensure even cooking. Garnish with green onions and serve immediately with your favorite sauce if desired. Chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months, noting that reheated chicken will not retain it’s crispiness.
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