Baked Chicken Tenders

From: Bokenpop

On Sep 14, 2009

Really delicious and super fast to make. I cut up the chicken and just sloshed the ranch on top of the pieces and then dunked the pieces into a ziploc bag in which I had crushed the corn flakes coating. Only dirty prep dishes were the cutting board and knife!

From: Chef #517198

On Aug 21, 2009

I used an egg wash instead of a dressing because we all like different dipping sauces. They were pretty good. I ran out of the crust mixture and instead of grating more chz and everything, I crushed up some more corn flakes and mixed w/ approx. 2tsp. of Cajun seasoning-these were actually better than the original recipe and easier...we were fighting for them. lol

From: Sarah in New York

On Jan 22, 2008

Ok, I had to make some changes and I never give 5 stars if I have to make changes, but I just can't help it because these were so amazing! I was overwhelmed with how yummy these were, and I say were because my husband and I inhaled them in a matter of minutes! ALL OF THEM! Ok, here are some helpful tips: I used 2 chicken breasts and had to double the dipping ingredients. I had a little left over, but did not have enough with just what's listed. I put them in a baking dish because I thought that's what it meant. You need to put these on a cookie sheet. I had to bake them for almost 35 minutes, and then I finally dumped them onto a cookie sheet when I figured out my error. They cooked much faster then, so I would use a cookie sheet and cook them for about 20 minutes. I can't stress enough how wonderful they were even if they were a bit of a pain to make these changes. Please give them a try! Oh, boy... hold on to your lips!!! Thanks Debber!

From: Lainey6605

On Mar 1, 2008

These are outstanding and they will definitely become a regular meal in my house. I used a little over a pound of thin chicken breasts and cut them into cubes. I doubled the amount of ranch dressing but not the amount of breading. I had neither left over so it worked out wonderfully. I baked mine on a cookies sheet for about 20 minutes and they came out tasty, crisp and tender. My DH loved them and, of course, my children did. These are so much better than any kind of chicken tenders you might get in a restaurant. The crushed cornflakes give them such a nice flavor and a little bit of crunch. We had no leftovers! Thanks for sharing! Made for Recipe Swap #14.