Baked Chicken Tenders With Zesty Seasoning
The seasoning for these Baked Chicken Tenders may surprise you with their rich flavor. This recipe has no bread either so great for those who don’t eat bread much any more.
When I last shared my recipe for Zesty Bread Seasoning with y’all I promised I would show you other recipes like this baked chicken tenders recipe to use it with. Even though its bread seasoning it goes great with these chicken tenders. If you missed the post on how to make my seasoning, please click here.
Ingredients for Baked Chicken Tenders
This baked chicken tenders recipe is easy as can be, reinforcing my sincere thought that the best food is simple food. In a world where it feels like folks are trying to impress you with an ingredient list that reads like an encyclopedia, let’s just collectively sigh in relief while we use just three ingredients here.
- Zesty Bread Seasoning
- Olive Oil
- Chicken Tenders
And That’s it!
Scroll down to the bottom for a printable recipe card.
Alternative to Zesty Bread Seasoning
Now if you haven’t made my Zesty Bread Seasoning yet, here is one more excuse to do so. If you just don’t want to make it, open up your cabinet and grab some of your favorite herbs, some kosher salt, and some garlic powder and just mix them up in whatever proportions feel good to you right now and go forward with the rest of this recipe. 🙂
- To make these baked chicken tenders, simply lay out your chicken tenders on a baking sheet.
- Brush both sides with olive oil
- Sprinkle both sides liberally with the seasoning blend.
- Bake at 350 for about 20-30 minutes, or until chicken is no longer pink in the center. If your tenders are thinner, they’ll be done sooner, thicker ones will need more time.
Above you can see my new blue enamel baking sheet. It’s a great size because it is just a little smaller so two of them can fit side by side in the oven. They also have it in lavender. Click here to see them on Amazon.
Now just like we promised here are these beautiful Zesty Baked Chicken Tenders. They look so good, don’t they? ENJOY!
Ingredients
- 1-2 pounds chicken tenders
- Olive Oil
- Zesty Bread Seasoning
Instructions
- Spread chicken tenders out on a baking sheet. Brush both sides with olive oil and sprinkle liberally with seasoning.
- Bake at 350 until no longer pink in the center, 20-30 minutes.
Nutrition
You may also like these recipes:
Chicken Fried Rice Easy Peasy (And You Can Freezey 😆)
Broccoli Cheese Stuffed Chicken Breast
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I made the Seasoning and added it to butter!! It was wonderful on toast and today I baked chicken thighs and put a couple of tablespoons under the skin!! WOW.. This is a perfect mix that you can adjust to your own taste. I’m going to add a little red pepper because we like some things spicy!
Thank you for sharing your wonderful recipes and I LOVE your cook books!!!
I am so glad you liked it Ruth!! Have fun making it your own!!
My husband will not eat chicken with a bone, so he likes chicken tenders. He is addicted to CFA. I realized that I have boneless skinless chicken thighs from Costco. (I prefer dark meat and white meat tends to stick in my throat.) I could let this thaw a little and then cut them into tenders and do it this way. Maybe he wouldn’t notice….. They would need to cook a little longer, though, wouldn’t they?
It would probably cook in about the same time but this method would easily adapt to boneless thighs. I’ve never seen those so I’ll have to look now!
Thanks Christy,for the seasoning recipe.In the 90’s Crisco marketed a herbal oil,it was yummy brushed all over the chicken then baked.Do you remember this? I am going to try your seasoning recipe and hopefully will taste like the dis-continued Crisco herbal oil.Happy 2017 to you and you’re family.
I must have just missed that Crisco oil but it sounds wonderful! Happy 2017 to you as well, Doris!
HI! Appreciate your recipes but love your stories even more!
I have 2 questions: why did you say to use kosher salt?
And it seems that chicken tenders have a weird vein or some whitish thing running down the length of them. Do people remove this before cooking? What is it?
Thanks!
Hi Jenny,I cut those white (I think they are tendons) out of my tenders.I do not like the looks of them.I’m sure some people just cook them in,which I’m sure is alright to do.
Thank you! I do, too.
My friend Jyl won me over to Kosher salt a couple of years ago. The flavor difference is amazing, at least to me, so I often use it to cook with but still use iodized salt as my table salt. Another good thing is that it is very inexpensive so you can experiment and see if you like it better without being out more than a dollar or two :). Many folks cut the tendons off of the chicken as well, it’s just a personal preference. You generally can’t see them after the chicken is cooked.
Love your recipes…I can find garlic powder, garlic salt but no garlic granules. Can I just use garlic powder instead?
Put your tasty mis in a zip lock with some oil nod used as a marinade with some chicken tenders. Same end result – lovely flavorful oh so easy chicken. Thanks for the mix recipe. Fish is next
Looks good. Love your recipes. I hope that you and your family have a blessed new year.