These 5 Recipes Will Forever Change the Way You Think About Frozen Chicken Tenders

Chicken tenders are often pegged as just for kids. But we believe that if you have a package of chicken tenders in the freezer, then a home-cooked dinner is always within reach. The trick is to think of the tenders as a smart shortcut ingredient whenever you want the crispy crunch of fried chicken without the effort of breading or frying. Here are five easy ways to turn frozen chicken tenders into dinner in a flash.

• The ingredients: Each recipe calls for just five ingredients, including frozen chicken tenders. Olive oil, salt, and pepper are not included in the ingredient count.
• The chicken tenders: Bell & Evans chicken tenders are our pick for the best frozen chicken tenders. (The brand also won our chicken nugget taste test.) The chicken is tender, thinly breaded, and naturally shaped, but feel free to use your favorite brand or make your own.
• The bake time and temperature: Oven temperature and cooking time varies across brands. Follow the instructions on the package for best results.

Arrange 4 frozen chicken tenders and 4 frozen or refrigerated biscuits on a rimmed baking sheet. Bake on the center rack of the oven according to package directions. Whisk 1/4 cup honey and 3/4 teaspoon hot sauce (such as Frank’s RedHot) together in a small bowl; set aside. Split the biscuits in half; divide 8 dill pickle chips among bottom halves of each biscuit. Place a chicken tender on top; cut in half if large. Drizzle each biscuit with hot honey and top with the remaining biscuit half. 

Bake 12 ounces frozen chicken tenders according to package instructions. Heat 1 (24-ounce) jar marinara sauce in a large oven-safe skillet. Nestle the cooked chicken tenders into the sauce and top each with sliced mozzarella cheese. Broil until the cheese melts, 1 to 2 minutes. Serve over cooked spaghetti and garnish with fresh basil.

Bake 12 ounces frozen chicken tenders according to package instructions. Toss the cooked chicken with 1 diced red or orange bell pepper and 1/2 cup orange sauce. Divide 3 cups cooked white rice between 4 serving bowls. Top with the orange chicken and peppers, then garnish with 1 thinly sliced scallion. 

Bake 12 ounces frozen chicken tenders according to package instructions, then cut into bite-sized pieces. Divide the chicken and 1 diced mango among 12 butter lettuce leaves. Drizzle each lettuce wrap with teriyaki sauce, about 1 teaspoon per wrap, and finish with sesame seeds. Serve with more sauce.

Bake 12 ounces frozen chicken tenders according to package instructions. Divide the cooked chicken between 4 (8- to 10-inch) flour tortillas, arranging the chicken in the center of each tortilla. Top each tortilla with 1/2 cup torn romaine lettuce, 1 tablespoon Caesar salad dressing, and 1 tablespoon shredded mozzarella cheese. Fold the sides together over the filling, then roll from the bottom up.

This article originally published on The Kitchn. See it there: These 5 Recipes Will Forever Change the Way You Think About Frozen Chicken Tenders