How To Make Goldfish Chicken Tenders
Everyone will love these delightfully crispy chicken tenders that are coated with well-crushed cheese crackers, then baked to golden and crispy perfection!
Serves:
Ingredients
- nonstick spray,for sheet pan
- 2cupsGoldfish cheese crackers,well crushed
- 1cupall-purpose flour
- 1tspsalt
- 1tspblack pepper
- 3large eggs
- 2lbschicken breast,sliced into strips about 2-inches long and ½ inch thick
Instructions
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Preheat the oven to 350 degrees F.
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Line a baking sheet with foil and spray with nonstick spray (or brush with oil).
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Place the crackers in a zip-top plastic bag and seal it.
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Using the hands, a rolling pin or a mallet, crush the Goldfish as much but don’t turn them into flour. Inconsistencies in shape create a better texture.
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Find three medium bowls. Stir together the flour, salt, and pepper in one.
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Whisk the eggs together in the second bowl.
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Add the crushed Goldfish crackers to the last one.
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Working with a few pieces of chicken at a time, add to seasoned flour, and coat well.
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Then shake off any extra flour, move to the eggs and coat well, and finally add to crushed Goldfish.
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Press the Goldfish on so they really stick and form a good crust.
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Transfer the coated chicken to the baking sheet.
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Repeat until all the chicken tenders are coated.
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Bake chicken tenders for about 20 minutes until they are cooked through, or reach an internal temperature of 165 degrees F in the thickest part of the tenders.
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Test one of the thicker ones by cutting it in half and making sure it’s cooked through.
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There’s no need to flip these but flip them halfway through if they are browning too much on one side.
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Serve the tenders while warm with a veggie and/or side salad and any dips you want, such as ketchup or bbq sauce.
Recipe Notes
- For even crispier tenders, place a metal rack inside the baking sheet and bake the tenders on top of the rack.
- There will probably be leftovers, which will keep for 3 to 4 days in the fridge. They reheat perfectly, but they will get soggy if reheated in the microwave. Either reheat them gently in a nonstick skillet over low heat until warmed through, or put them on a baking sheet and reheat them for 7 to 8 minutes until they’re crispy.
Nutrition
- Calories: 473.92kcal
- Fat: 21.28g
- Saturated Fat: 5.94g
- Trans Fat: 0.28g
- Monounsaturated Fat: 7.90g
- Polyunsaturated Fat: 5.62g
- Carbohydrates: 28.67g
- Fiber: 1.16g
- Sugar: 1.09g
- Protein: 39.13g
- Cholesterol: 190.39mg
- Sodium: 507.38mg
- Calcium: 64.11mg
- Potassium: 428.13mg
- Iron: 3.58mg
- Vitamin A: 79.93µg
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