Chicken tenders are a go-to lunch meal in my house so I’m always on a hunt for ways to remix them for the kids. Annie’s Cheddar Bunnies are as much of a sure thing as chicken tenders. It only makes sense that these delicious kid-friendly staples join forces. Annie’s Homegrown was nice enough to send me some cool goodies including a few of their mac and cheese varieties,
This recipe is similar to my classic chicken tender recipe, except I use Annie’s Cheddar Bunnies instead of panko bread crumbs. The cheddar crackers take the flavor to another level.
I’m such a fan of taking my family’s favorite foods and turning them into something they will love even more.
What about you? How do you incorporate Annie’s Homegrown ingredients into your meals? Send me your ideas via the comments or on the Living Remixed Facebook Page to win: 3 boxes of Mac and Cheese, 2 boxes of Annie’s Snacks, Coupons, Chino Bag and a Team Annie’s Spork. Be sure to use #teamannies in your post. Join Team Annie’s to get more recipe ideas.
- 1 1/2 lbs chicken tenderloins
- 3 cups Annie's Cheddar Bunny Crackers
- 2 eggs
- 3 tbs grated parmesan cheese
- 1/4 cup water
- 1 1/2 tsp seasoned salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- cooking spray
- Preheat oven to 400 degrees.
- In a food processor coarsely chop Annie's Cheddar Bunnies crackers. Stir in parmesan cheese. Transfer to a shallow dish
- Season chicken tenderloins with seasoned salt, garlic powder, onion powder and black pepper.
- In a bowl, whisk eggs and water together.
- Grease a baking sheet or oven-safe dish with cooking spray.
- Dip seasoned chicken into egg mixture, draining off excess.
- Coat chicken with cracker mixture. Repeat until all the chicken is coated.
- Arrange in one layer on baking sheet.
- Bake for 25 minutes. Turn chicken and bake on other side for another 10.
Disclosure: I’m required to disclose a relationship between my blog and Annie’s Homegrown. This could include Annie’s providing me w/ content, product, access or other forms of payment.