With a new school year already off to a strong start, I am doing my best to keep our family organized and on track. Part of what helps me to stay on track as Chef Mommy during busy weeks is to meal plan, grocery shop, and meal prep accordingly. We're making a big effort to eat out less, which means more time spent cooking at home. We can't eat pizza, pasta, and tacos all week long, so I have been planning other types of meals I know my family will love (I mean- meals my kids won't cry about), and meals that are quick and easy to cook.

Chicken tenders are a requested favorite, but it costs us nearly $30.00 to eat out at places like Chick-fil-a as a family of four. Instead, I spend about $5.00/week on a fresh pack of chicken tenders at ALDI and split it up into two dinner portions. I love being able to spend $5.00 on two meals for the week.

I've experimented with a lot of different ways to cook chicken, and have found that baking chicken tenders is the easiest way to minimize the mess and to wind up with perfectly cooked chicken. One of my hubby's biggest complaints with chicken is that it's easy to overcook it or undercook it. You do sort of have to get it just right when cooking chicken. Baking chicken can lead to drying it out, if not careful. I have a great trick for keeping the chicken moist and juicy while getting a crispy crunchy coating at the same time.

The secret is in the sauce, my friends!

If your kids love breaded and fried chicken tenders, I guarantee they'll love this non-fried version!

Easy Baked Chicken Tenders

You Will Need:

1 pkg chicken tenders (fresh)

1 sleeve crackers (any kind)

1/4 cup bread crumbs

1/4 cup mayo

1 tsp flour

1 egg

2 tbsp mustard (your choice)

Olive oil or canola oil spray

Preheat over to 400 degrees.

While the oven pre-heats, crush one sleeve of crackers (you can use any type of cracker!), and mix the crumbs with 1/4 cup of panko or seasoned bread crumbs.

In a small bowl, mix 1 beaten egg with 1/4 cup mayo, 1 tsp flour, and 2 tbsp of dijon or yellow mustard.

Dip each chicken tender in the mayo mixture. This will act as the glue for your coating.

Next, coat each 'washed' tender in the cracker and breadcrumb mixture.

Place coated chicken tenders on a baking sheet. I like to bake mine on a silicone baking mat to help with even baking.

Lightly spray each tender with olive oil or canola oil cooking spray.

Bake at 400 degrees for 17 minutes (20 minutes max).

Your chicken should look golden and crispy on top, and juices should run clear when you cut into the baked tenders.

A Family-Favorite!

The mayo, egg, and mustard locks the moisture into the chicken while it bakes. The crackers and panko add a crispy coating on top. I love the zing that the mustard adds to the flavor of the chicken. You can add other seasonings to change up the flavor according to what your family prefers.

We served this chicken up with steamed asparagus and homemade baking powder biscuits! My hubby drizzled honey over his chicken, the youngest dipped hers in rach, and B and I ate ours plain. The chicken was so moist, yet crunchy, and everyone at the dinner table was pleased. No oil, no frying, and easy peasy cleanup!

If your kids love chicken tenders, this recipe is definitely one you'll want to try!

If you decide to try this yummy dish, I'd love to hear your thoughts!

Drop me a comment or catch me over on MBP social media at @mommysblckparty on Twitter and IG or @mommysblockparty on Facebook.

Happy cooking!