Crispy Cheddar Chicken Tenders
I'm probably not alone here, but I went through a serious chicken strip phase as a youngin' that is somehow resurfacing as an adult. Because adulting is hard and sometimes you just need to eat some chicken strips like it's 1999, amiright?
I didn't even realize how fierce my chicken strip craving was until Cole went to the store the other day and came back with a family size box of Cheez-its. Flashback to when I was 10 and my mom and I used to make chicken strips at home with a not-so-secret ingredient: Cheez-its. Naturally this family size box of Cheez-its that now graced my home was about to be put to good use with a true throwback recipe: these super easy, kid-friendly (and adult friendly too, who are we kidding here) and insanely delicious crispy cheddar chicken tenders.
Super crispy, savory and cheesy, they'll make you wonder why you ever stopped eating chicken strips in the first place. I even took a few extra steps by making some of my favorite tried and true dipping sauces that I think take these babies to a whole other level. It was hard to pick a favorite, but the spicy sriracha and campfire (for all of you Red Robin fans out there) truly complimented that classic sharp cheddar flavor.
So the next time you feel like taking a break from adulthood and feeding your inner kiddo, whip up some of these finger-licking good chicken strips. You deserve to have some fun with your food every once in awhile!
Crispy Cheddar Chicken Tenders
Ingredients
2 boneless chicken breasts, cut into 1/4 inch strips
2 eggs
1 tablespoon water
1/4 cup flour
2 cups Cheez-its, crushed
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Johnny's seasoning salt
Campfire Sauce
2 parts Ranch + 1 part barbecue sauce
Spicy Ketchup
2 parts Ketchup + 1 part Sriracha
Parmesan Dijionaise
2 parts mayo + 1 part dijon mustard + 1 part grated Parmesan cheese
Directions
In three separate shallow bowls, create a chicken breading station. In bowl one, combine flour with salt and pepper. Bowl two, whisk eggs with water. In bowl three, add crushed Cheez-it breadcrumbs. Pat chicken strips dry then begin breading chicken first by coating in flour, dunking in egg mixture and draining off excess then coating in Cheez-it breadcrumbs. Place coated chicken strips on greased baking sheet.
Bake at 400 for 20 minutes, flipping strips over halfway through. Serve with dipping sauces.
