Type what you have

Ingredients

• ✓ chicken tender
• cheddar cheese
• waffle
• bacon
• mustard powder
• horseradish
• maple syrup
• mayonnaise
• peanut oil
• salt
• cornstarch
• all-purpose flour
• black pepper
• salt
• cayenne pepper
• heavy cream
• egg

Instructions

1. 1 Whisk together eggs, cream, cayenne pepper, 1 tablespoon salt, and black pepper in a large bowl until well combined; set aside. Shake together flour, cornstarch, and 1 tablespoon salt in a paper bag; set aside.
2. 2 Dip chicken into beaten egg mixture, then place into flour mixture in the bag and shake to coat. Place breaded chicken onto a wire rack; do not stack. Let chicken rest for 20 minutes to allow coating to set.
3. 3 Heat about 3 inches oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). In small batches, fry chicken until golden brown, 5 to 8 minutes. Remove chicken to a paper towel-lined plate to drain. Set aside or keep warm in a low oven.
4. 4 Combine mayonnaise, maple syrup, horseradish, and mustard powder in a medium bowl. Set aside.
5. 5 Preheat the oven's broiler.
6. 6 Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate.
7. 7 Place 4 waffles on a cookie sheet. Top each waffle with 2 chicken tenders, 3 bacon slices, and 2 cheese slices.
8. 8 Cook under the preheated broiler until cheese is melted, 3 to 5 minutes.
9. 9 Spread 3 tablespoons maple mayonnaise on each of the remaining 4 waffles and place on top of sandwich.

By Switzer

Ingredients

• ✓ chicken tender
• blackberry
• almond milk
• egg
• cheddar cheese
• maple syrup
• butter
• cooking spray
• salt
• thyme
• rosemary
• baking powder
• all purpose baking flour
• paprika
• garlic
• almond flour
• coconut flour
• black pepper
• salt
• orange
• maple syrup
• red pepper flakes
• ancho chile powder
• blackberry

Instructions

1. 1 Muddle 4 blackberries in the bottom of a microwave-safe glass serving jar. Add chile powder and red pepper flakes, then maple syrup; stir syrup briskly until well combined.
2. 2 Place chicken in a large, shallow baking dish. Drizzle with orange juice and season liberally with salt and pepper. Refrigerate until needed. Whisk orange zest with coconut flour, almond flour, garlic, and paprika. Set dredging mixture aside.
3. 3 Mix gluten-free flour, baking powder, rosemary, thyme, and sea salt together in another bowl to start the waffle batter.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Preheat a waffle iron according to manufacturer's instructions and spray with cooking spray.
5. 5 Beat butter and maple syrup together in a bowl using an electric mixer until creamy. Add eggs 1 at a time. Gradually add the gluten-free flour mixture and milk in 3 alternating batches. Stir in Cheddar cheese just until combined. Pour batter into the preheated waffle iron. Cook until crisp and deeply brown, 6 to 8 minutes per waffle. Place waffles on a baking sheet and keep warm in the preheating oven while preparing chicken.
6. 6 Line another baking sheet with parchment paper. Gently shake excess orange juice off each chicken tender and press all sides into the reserved coconut flour mixture. Place coated chicken on the prepared baking sheet. Remove waffles from oven and keep warm.
7. 7 Bake chicken in the preheated oven, flipping halfway, until browned on both sides, about 20 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
8. 8 Microwave syrup until warm, about 1 minute. Top each waffle with a warm chicken tender or two and a handful of blackberries. Drizzle with the warmed spicy maple syrup.

By Angela Sackett Superhotmama

Ingredients

• ✓ chicken tender
• avocado cooking spray
• salt
• pepper

Instructions

1. 1 Rinse chicken tenders under cold running water and wash off any ice. Pat dry with paper towels. Lightly spray chicken tenders with avocado oil and season with salt and pepper.
2. 2 Place chicken tenders in an air fryer basket, making sure the pieces don't overlap.
3. 3 Cook in the air fryer at 360 degrees F (180 degrees C) for 15 minutes. Turn chicken tenders over and continue cooking until chicken is no longer pink in the center and the juices run clear, about 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By KBL123

Ingredients

• ✓ chicken tender
• cooking spray
• barbecue sauce
• barbecue seasoning
• caramel sauce

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x8-inch casserole dish with cooking spray.
2. 2 Stir together barbeque sauce, barbeque seasoning, and caramel sauce in a shallow dish until combined. Reserve 2 tablespoons mixture for basting.
3. 3 Dip each chicken tender into barbeque sauce mixture; coat thoroughly. Place in the prepared casserole dish.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. Baste with reserved sauce and bake 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ chicken tender
• sweet potato
• steak seasoning
• vegetable oil
• maple syrup
• green onion

Instructions

1. 1 Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes, and set aside.
2. 2 Sprinkle chicken tenders with steak seasoning; heat the oil in a large skillet over medium heat, and cook the chicken tenders until the meat is lightly browned and no longer pink inside, 5 to 8 minutes per side. Remove the chicken, and set aside. Stir the maple syrup into the skillet, scraping up and dissolving any browned flavor bits from the skillet. Bring to a boil, simmer for 2 minutes, and stir in the green onions.
3. 3 To serve, place the mashed sweet potatoes onto a serving platter, top with the chicken tenders, and pour the maple sauce over the chicken.

By Barbie

Ingredients

• ✓ chicken tender
• poultry seasoning
• salt
• black pepper
• egg
• corn flakes
• avocado oil cooking spray

Instructions

1. 1 Preheat the air fryer to 375 degrees F (190 degrees C).
2. 2 Season chicken with poultry seasoning, salt, and black pepper.
3. 3 Place beaten egg onto a small rimmed plate. Place cornflakes onto a second rimmed plate.
4. 4 Dip chicken in beaten egg, then press in cornflakes to coat. Place in the air fryer basket and spray the tops with avocado oil.
5. 5 Cook in the preheated air fryer for 7 to 8 minutes. Flip chicken, spray again with avocado oil, and air fry for 3 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Yoly

Ingredients

• ✓ chicken tender
• cooking spray
• butter
• salt
• paprika
• lemon juice

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray an 8x11-inch baking pan with cooking spray.
2. 2 Place chicken tenders in a single layer in the prepared pan. Spread butter on the tenders, then evenly sprinkle with salt and paprika. Drizzle with lemon juice.
3. 3 Bake, uncovered, in the preheated oven until chicken is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Kimberly Simpson Rice

Ingredients

• ✓ chicken tender
• alfredo sauce
• water
• garlic powder
• manicotti shell
• montreal steak seasoning
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix Alfredo sauce and water in a bowl. Spread about 1/3 sauce mixture on the bottom of a 9x13-inch baking dish.
3. 3 Season chicken tenders with garlic powder and stuff chicken into manicotti shells. Arrange manicotti in the prepared baking dish. Pour remaining 2/3 sauce over manicotti and sprinkle with steak seasoning. Cover baking dish tightly with foil.
4. 4 Bake in the preheated oven until pasta is tender, about 1 hour. Remove foil and sprinkle Parmesan cheese over manicotti. Continue to bake until cheese is melted, about 5 minutes more.

By Jessica P

Ingredients

• ✓ chicken tender
• cream cheese
• ranch dressing
• buffalo wing sauce
• water
• colby jack cheese
• rice
• cheddar cheese
• corn chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of water to a boil; add chicken tenders and cook until no longer pink in centers and an instant-read thermometer inserted into centers reads at least 165 degrees F (75 degrees C), 10 to 15 minutes. Drain; cool until easy to handle, about 5 minutes. Shred chicken with 2 forks.
3. 3 Add cream cheese to a blender; blend until smooth. Add ranch dressing, wing sauce, and water; blend until smooth. Stir in shredded chicken and Colby-Jack cheese.
4. 4 Spread rice in a 9x13-inch baking dish. Pour Buffalo chicken mixture on top; sprinkle with Cheddar cheese. Cover baking dish with aluminum foil.
5. 5 Bake in the preheated oven until cheese is melted and bubbly, about 45 minutes. Sprinkle chips on top.

By AddisonsMommy

Ingredients

• ✓ chicken tender
• paprika
• salt
• onion powder
• turkey bacon
• brown sugar
• chili powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a cooling rack on top of a rimmed baking sheet.
2. 2 Mix paprika, salt, and onion powder together in a small bowl. Sprinkle seasoning over both sides of each chicken tender. Wrap each tender with two strips of bacon, tucking the ends in to secure.
3. 3 Mix brown sugar and chili powder together in a small bowl. Gently roll each bacon-wrapped tender in the brown sugar mixture, pressing down to ensure good coverage.
4. 4 Arrange tenders on top of the prepared cooling rack, making sure to not overcrowd.
5. 5 Bake in the preheated oven until bacon is crisp and chicken is no longer pink in the center and the juices run clear, about 30 minutes.

By Soup Loving Nicole

Ingredients

• ✓ chicken tender
• water
• soy sauce
• olive oil
• lemon juice
• brown sugar
• garlic

Instructions

1. 1 Whisk water, soy sauce, olive oil, lemon juice, brown sugar, and garlic together in a large glass or ceramic bowl. Add chicken tenders and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 3 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess. Discard remaining marinade.
4. 4 Place on the preheated grill; reduce heat to low. Grill for 1 minute; flip and grill until no longer pink in centers and the juices run clear, 4 to 6 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By piejava

Ingredients

• ✓ chicken tender
• vegetable oil
• milk
• egg
• instant mashed potato
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat.
2. 2 Meanwhile, beat together milk and egg in a shallow bowl. Stir together instant mashed potatoes, salt, and pepper in another shallow bowl.
3. 3 Stir chicken tenders with milk mixture to coat thoroughly, then shake off excess milk and dip each tender into potato flakes.
4. 4 Cook breaded tenders in hot oil until golden brown, 7 to 10 minutes. Drain on a paper towel-lined plate.

By beccalynn

Ingredients

• ✓ chicken tender
• all-purpose flour
• honey
• dijon mustard
• bread crumb
• salt
• black pepper
• butter

Instructions

1. 1 Place flour in a shallow dish. Combine honey and Dijon mustard in another shallow dish. Place bread crumbs in a third shallow dish.
2. 2 Season chicken tenders with salt and black pepper. Dredge tenders in flour; shake off excess. Dip into honey-mustard mixture. Press into bread crumbs to coat both sides, pressing crumbs into tenders. Place breaded tenders, unstacked, onto a plate. Repeat with remaining tenders.
3. 3 Melt 2 tablespoons butter in a large skillet. Add tenders; cook until golden brown, 4 to 5 minutes. Carefully flip tenders, add remaining 1 tablespoon butter, cook until chicken is fully cooked and golden brown, 2 to 3 minutes more.

By Yoly

Ingredients

• ✓ chicken tender
• olive oil
• shallot
• cream cheese
• ranch dressing
• buffalo sauce
• salt
• black pepper
• gouda cheese
• colby monterey jack cheese
• tortilla

Instructions

1. 1 Place chicken tenders in a medium pot, cover with water, and bring to a boil over medium-high heat. Reduce temperature to medium-low; simmer until chicken tenders are cooked through, 6 to 8 minutes. Drain; transfer tenders to a cutting board and cut or shred as desired.
2. 2 Heat oil in a skillet over medium heat; cook shallot until soft and translucent, about 5 minutes.
3. 3 Combine cream cheese, ranch dressing, Buffalo sauce, and cooked shallots in a bowl until creamy. Stir in chicken; season with salt and black pepper.
4. 4 Spread some Buffalo chicken mixture on 1 tortilla; top with some Gouda and Colby-Jack cheeses. Cover with a second tortilla; set aside. Repeat with remaining tortillas, chicken mixture, and cheeses.
5. 5 Heat a skillet over medium heat. Add 1 quesadilla; cook until browned on 1 side, about 3 minutes. Carefully flip; cook until tortilla is crisp and cheese melted, about 3 minutes more. Repeat with remaining quesadillas.

By Diana71

Ingredients

• ✓ chicken tender
• cream cheese
• green onion
• jalapeno pepper
• salt
• black pepper
• bacon
• toothpick
• pepper jelly

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Set a wire rack on top of a baking sheet.
2. 2 Mix cream cheese, green onion, jalapeno pepper, salt, and pepper together in a bowl.
3. 3 Pound chicken tenders into a rectangular shape with the flat side of a meat tenderizer. Place 3 tablespoons of the cream cheese mixture in the middle of each tender; fold into a pouch.
4. 4 Wrap a slice of bacon around each pouch and secure with a toothpick. Top with some pepper jelly. Arrange on the wire rack.
5. 5 Bake in the preheated oven until bacon is crisp and chicken juices run clear, about 35 minutes.

By AMBDAU

Ingredients

• ✓ chicken tender
• egg
• pesto
• salt
• cornflake
• parmesan cheese
• cantanzaro herbs
• granulated garlic
• salt

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Mix together egg, pesto, and salt in a shallow dish. In a separate dish mix together cornflake crumbs, Parmesan cheese, cantanzaro herbs, garlic, and salt.
3. 3 Dip each piece of chicken piece first in egg wash, then dredge through the cornflake mixture, shaking off excess breading. Place chicken pieces in the air fryer basket.
4. 4 Air fry for 5 minutes, rearrange chicken pieces, and fry until no longer pink in the center and the juices run clear, about 5 minutes more.

By thedailygourmet

Ingredients

• ✓ chicken tender
• cooking spray
• milk
• egg
• baking mix
• parmesan cheese
• garlic powder
• paprika
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Coat a baking sheet with cooking spray.
2. 2 Whisk milk and eggs in a small bowl. Combine baking mix, Parmesan cheese, garlic powder, paprika, and salt in a second bowl; mix well. Dunk chicken tenders in the egg mixture and then into the Parmesan mixture. Place onto the prepared baking sheet.
3. 3 Bake in the preheated oven until crispy, 20 to 25 minutes.

By Angela Naumann

Ingredients

• ✓ chicken tender
• egg
• farfalle pasta
• cucumber
• radish
• carrot
• green onion
• red onion
• salad dressing
• romaine lettuce

Instructions

1. 1 Hard boil the eggs by placing them into a saucepan in a single layer. Fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink, and rinse with cold water.
3. 3 Simmer the chicken tenders in about 1/4 cup of water in a saucepan over medium-low heat, until no longer pink inside. Remove the tenders from the water, and set aside to cool.
4. 4 Cut the tenders into bite-size pieces. Slice the eggs. Combine the cooked pasta, chicken, eggs, cucumber, radishes, carrots, green onions, and red onion in a salad bowl, and pour the Italian dressing over. Toss lightly to mix, and refrigerate the salad for at least 1 hour, or until cold.
5. 5 Place about 3/4 cup of sliced romaine hearts on each plate, then top with about 1 cup of pasta-chicken salad to serve.

By Andrea Parker

Ingredients

• ✓ chicken tender
• vegetable oil
• milk
• hot sauce
• egg
• all-purpose flour
• bread crumb
• salt
• black pepper

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Combine milk, hot sauce, and egg in a small bowl. Combine flour, bread crumbs, salt, and pepper in a second bowl.
3. 3 Dredge chicken tenders in egg mixture, then in flour mixture.
4. 4 Fry in the hot oil until breading is crispy and chicken is no longer pink in the center and the juices run clear, 6 to 7 minutes. Pat dry on paper towels and let cool for 2 to 3 minutes before serving.

By benbest

Ingredients

• ✓ chicken tender
• cooking spray
• egg
• panko bread crumb
• garlic powder
• onion powder
• paprika
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
3. 3 Place egg in a shallow dish. Place panko, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well.
4. 4 Dip 2 chicken strips into egg, then place into panko mixture and shake to coat. Place coated chicken pieces onto the prepared baking sheet. Repeat with remaining chicken.
5. 5 Spray each chicken tender with cooking spray twice.
6. 6 Bake tenders in the preheated oven for 7 minutes. Flip and continue to bake on opposite side until no longer pink in the centers, about 7 minutes more. Remove from the oven.
7. 7 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
8. 8 Broil tenders in the preheated oven for extra crunch, about 1 to 2 minutes more.
9. 9 Serve hot and enjoy!

By Tarryn

Ingredients

• ✓ chicken tender
• buttermilk
• all-purpose flour
• salt
• garlic salt
• mustard powder
• paprika
• black pepper
• peanut oil
• salt
• black pepper

Instructions

1. 1 Soak chicken tenders in buttermilk in a large glass or ceramic bowl in the refrigerator for 20 to 30 minutes.
2. 2 Meanwhile, combine flour, salt, garlic salt, mustard powder, paprika, and black pepper in a large brown paper bag.
3. 3 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
4. 4 Remove chicken from buttermilk and lightly shake off excess; discard buttermilk. Chicken should still be damp. Drop chicken into seasoned flour; shake until well-coated.
5. 5 Lower chicken carefully into hot oil in batches, about 6 pieces at a time depending on the size of your fryer or saucepan. Fry until golden brown, crispy, and no longer pink in centers, 6 to 8 minutes. Transfer to a paper-towel-lined plate to drain. Season with salt and black pepper while still warm. Repeat with remaining chicken.

By Gmshafer

Ingredients

• ✓ chicken tender
• cooking spray
• tomato-based chili sauce
• honey
• lime juice
• onion
• brown sugar
• garlic
• sriracha sauce
• lime

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray lightly with nonstick spray.
2. 2 Combine chili sauce, honey, lime juice, dried onion, brown sugar, garlic, and Sriracha in a small bowl. Let the sauce sit for 5 minutes to allow the dried onion to soften a bit.
3. 3 Spread out chicken tenders on the prepared baking sheet; brush with a thin coat of the sauce.
4. 4 Bake in the preheated oven for 10 minutes, remove from oven, and brush on the remaining sauce. Return to the oven and bake until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Serve with lime wedges.

By lutzflcat

Ingredients

• ✓ chicken tender
• nacho cheese soup
• corn
• tomato
• green chile pepper
• black soy bean
• bell pepper
• onion
• cream cheese
• adobo seasoning
• corn chip
• cilantro

Instructions

1. 1 Layer condensed soup, frozen chicken tenders, corn, diced tomatoes with chile peppers, soy beans, and frozen vegetables in a slow cooker. Cover slow cooker. Cook on Low for 6 to 8 hours or on High for 4 to 5 hours.
2. 2 Remove chicken tenders; shred. Return chicken to the slow cooker; stir in cream cheese and adobo seasoning.
3. 3 Divide among bowls; top with corn chips and cilantro.

By JAYBUDDER

Ingredients

• ✓ chicken tender
• soy sauce
• white miso paste
• maple syrup
• garlic
• ginger
• fish sauce
• sesame oil
• cayenne pepper
• cooking spray
• everything bagel seasoning

Instructions

1. 1 Combine soy sauce, miso paste, maple syrup, garlic, ginger, fish sauce, sesame oil, and cayenne pepper in a resealable plastic bag. Remove excess air and seal bag. Using your fingers on the outside of the bag, press and rub ingredients to break up the miso paste. Add chicken tenders and massage marinade ingredients into the chicken. Refrigerate for 40 to 45 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 8-inch square baking dish with nonstick spray and add chicken tenders.
3. 3 Bake in the preheated oven until chicken tenders are no longer pink in the center and the juices run clear, about 25 minutes, flipping them after about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Sprinkle with bagel seasoning blend before serving.

By thedailygourmet

Ingredients

• ✓ chicken tender
• cooking spray
• all-purpose flour
• basil
• chili powder
• salt
• black pepper
• egg
• water
• cornflake

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with cooking spray.
2. 2 Mix flour, basil, chili powder, salt, and pepper together in a bowl. Mix egg and water together in another bowl. Pour crushed cereal into a third bowl.
3. 3 Dip each tender in the flour mixture first, shaking off excess. Dip in egg and then in crushed cereal. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven until browned and no longer pink in the centers, 10 to 12 minutes on each side.

By Tess

Ingredients

• ✓ chicken tender
• garlic powder
• onion powder
• black pepper
• bacon
• asparagus
• salt
• black pepper
• olive oil
• cauliflower rice
• hot pepper sauce

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a 12x18-inch rimmed baking sheet with aluminum foil.
2. 2 Combine garlic powder, onion powder, and black pepper in a bowl. Sprinkle over both sides of chicken tenders. Wrap each tender with a slice of bacon and set in the middle of the baking sheet.
3. 3 Place halved asparagus spears on one side of the chicken. Season with salt and pepper to taste and drizzle with 1 tablespoon of oil.
4. 4 Place riced cauliflower on the other side of the chicken and season with salt and pepper to taste. Drizzle with remaining 2 tablespoons of olive oil.
5. 5 Roast in the preheated oven for 13 to 15 minutes, stirring cauliflower and asparagus halfway through.
6. 6 Set oven to broil and cook until bacon is browned and sizzling and chicken is no longer pink in the center, an additional 2 to 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 Remove from oven and drizzle tenders with hot sauce. Serve immediately, or divide into storage containers and refrigerate.

By France Cevallos

Ingredients

• ✓ chicken tender
• chicken broth
• carrot
• celery
• corn kernel
• onion
• salt
• garlic powder
• onion powder
• black pepper
• poultry seasoning
• thyme
• heavy cream
• pea

Instructions

1. 1 Combine chicken, broth, carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 10 minutes more. Unlock and remove the lid.
3. 3 Stir in cream and peas. Select the Sauté function. Cook until thickened, 2 to 3 minutes.

By Jane Cooks It Up

Ingredients

• ✓ chicken tender
• egg
• honey mustard
• black pepper
• all-purpose flour
• chicken seasoning blend
• cayenne pepper
• red pepper flakes
• seasoning salt
• salt
• bread crumb
• garlic salt
• peanut oil

Instructions

1. 1 Mix eggs, honey mustard, and pepper together in a bowl. Mix flour, chicken seasoning, cayenne, red pepper flakes, seasoning salt, and salt together in a second bowl. Mix bread crumbs and garlic salt together in a third bowl.
2. 2 Dredge chicken tenders in the egg-honey mixture, then in the flour mixture, then back in the egg-honey mixture, and finally in the breading mixture. You want a medium coating on each tender.
3. 3 Heat oil in a pan over medium-high heat. Fry tenders in the hot oil until breading is dark and crispy and chicken is no longer pink in the center and the juices run clear, about 10 minutes per side.

By RachelBF90

Ingredients

• ✓ chicken tender
• balsamic vinegar
• olive oil
• honey
• mustard
• garlic
• red pepper flakes
• sweet potato
• kosher salt
• black pepper
• asparagus
• broccoli
• cherry tomato

Instructions

1. 1 Whisk balsamic vinegar, 2 tablespoons olive oil, honey, mustard, garlic, and red pepper flakes in a small bowl. Set vinaigrette aside.
2. 2 Cut sweet potato into 1/4-inch thick fries.
3. 3 Heat remaining oil in a large skillet over medium heat. Add sweet potato fries and cook, turning every 5 minutes, for 20 minutes. Remove from the pan and set aside.
4. 4 Add chicken to the pan and season with salt and pepper. Sear until golden, about 3 minutes per side. Remove from the pan and set aside.
5. 5 Add asparagus, broccoli, and cherry tomatoes; season with salt and pepper. Cook until asparagus and broccoli are bright green and tomatoes are slightly wilted, about 5 minutes. Move veggies to one side and add chicken and potatoes back into the pan. Pour in vinaigrette. Toss veggies and chicken slightly until chicken is cooked through and vinaigrette has thickened, about 5 more minutes.

By Lanzzz

Ingredients

• ✓ chicken tender
• farfalle pasta
• olive oil
• salt
• black pepper
• mushroom
• onion
• garlic
• chicken broth
• dijon mustard
• heavy cream
• spinach
• parmesan cheese
• flat-leaf parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a serving bowl or a deep platter.
2. 2 Meanwhile, heat olive oil in a large skillet over medium-high heat for 1 to 2 minutes. Season tenders with salt and pepper; place in hot oil and cook until lightly brown on one side, 3 to 4 minutes. Turn and cook on other side until light brown, an additional 3 to 4 minutes. Transfer chicken to a plate.
3. 3 Add mushrooms and onion to the hot skillet; cook and stir until onion is lightly browned, 4 to 5 minutes. Stir in garlic and cook for 1 minute. Stir in chicken broth and mustard. Season with salt and pepper; cook for 5 minutes. Return chicken tenders to skillet and submerge them in broth mixture. Cook until chicken is no longer pink in the center and juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and place on top of cooked pasta.
4. 4 Continue to cook sauce until slightly thickened, about 3 minutes. Turn off heat and stir in cream. Add spinach and stir until wilted, about 1 minute. Pour sauce over chicken and pasta. Sprinkle with Parmesan cheese and garnish with parsley.

By Bibi