If you’re a fan of Red Lobster’s famous cheddar bay biscuits, you’ll love this easy recipe for crispy, flavorful crust for chicken tenders. Perfect for a family dinner, game day snack, or any occasion that calls for delicious comfort food, these chicken tenders are sure to be a hit.
A Flavorful Twist on a Classic Favorite
Whether it’s a casual weeknight dinner or a weekend get-together, the tantalizing aroma of chicken tenders baking in the oven always brings everyone to the kitchen with eager anticipation. We cherish the moments spent together and it’s nice when easy meals bring us all together.
It’s not just about the food; it’s about the laughter, the shared stories, and the joy of creating memories over a plate of our favorite crispy chicken tenders. Even the little ones enjoy the perfectly golden, crunchy exterior and juicy, tender interior of these homemade delights.
This recipe, with its flavorful Red Lobster biscuit crust, has quickly become a family favorite, making every bite a reminder of our love for good food and even better company. Let’s dive into this mouthwatering recipe made with simple ingredients you can find at your local grocery store or make your own.
At our house, we love Red Lobster biscuits so much, we make the biscuit mix from scratch.
How Many Chicken Breasts in Two Pounds?
The number of boneless chicken breasts that make up a pound can vary depending on the size of the breasts. On average, one boneless chicken breast weighs between 6 to 8 ounces. Therefore, it typically takes about 2 to 3 boneless chicken breasts to make up a pound.
Here’s a quick reference:
- 2 large chicken breasts (about 8 ounces each) = 1 pound
- 3 medium chicken breasts (about 5-6 ounces each) = 1 pound
This can vary slightly, so for precise measurements, it’s best to weigh the chicken breasts.
Red Lobster Biscuit Crusted Chicken Tenders
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Kitchen Essentials
Ingredients
Baked Version
- 2 Pounds Chicken Tenders or boneless chicken breasts, cut into strips
- 22 Ounces Red Lobster Biscuit Mix 2 packages Cheddar Bay flavor including the seasoning packet
- 2 Cups Cheddar Cheese Shredded
- 4 Large Eggs beaten
- 1 Stick Butter melted
- Cooking oil spray
Fried Version
- 2 Pounds Chicken Tenders or boneless chicken breasts, cut into strips
- 22 Ounces Red Lobster Biscuit Mix 2 packages Cheddar Bay flavor, or Homemade Biscuit Mix
- 1 1/2 Cups of Cold Water
- 2 Cups Cheddar Cheese Shredded
- 4 Large Eggs beaten
- 1 Stick Butter melted
- 3 Cups oil for frying
Instructions
Baking Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C).
- Prepare the Coating:
- Combine Dry Ingredients: In a large bowl, combine the contents of the 2 packages of Red Lobster Cheddar Bay Biscuit mix, including the seasoning packets from the biscuit mix, add the shredded cheddar cheese (if using).22 Ounces Red Lobster Biscuit Mix, 2 Cups Cheddar Cheese
- Prepare the Egg. In a separate bowl, using a fork, beat the eggs.4 Large Eggs
- Coat the Chicken. Dip each chicken tender strip into the beaten eggs, ensuring it’s fully coated. Place the chicken into the prepared dry mixture, pressing lightly to adhere the coating to the chicken.2 Pounds Chicken Tenders
- Bake:
- Prepare Baking Sheet: Place the coated chicken tenders on two baking sheets lined with parchment paper or aluminum foil sprayed with a light coating of cooking oil spray.Cooking oil spray
- Buttery Topping: Gently brush the tops of the chicken tenders with the melted butter using a pastry brush.1 Stick Butter
- Bake: Bake in the preheated oven for 15-20 minutes, or until the chicken is fully cooked and the coating is golden brown and crispy.
Frying Instructions
- Preheat Your Oil to 350°F
- In a large bowl, combine the contents of the 2 packages of Red Lobster Cheddar Bay Biscuit mix with the seasoning packet, 2 cups of shredded cheddar cheese (if using). Stir in cold water, eggs, and melted butter. The biscuit dough should coat the chicken, but not be so thick that you can’t easily dip the chicken in. If you need to thin the batter, add a small amount of water at a time until your desired thinness. Too thick a batter results in a lot of dough, too thin and it will all run off before frying.22 Ounces Red Lobster Biscuit Mix, 1 1/2 Cups of Cold Water, 2 Cups Cheddar Cheese, 4 Large Eggs, 1 Stick Butter
- Coat the Chicken. Dip each chicken tender strip into the prepared biscuit mix ensuring it’s fully coated. Allowing the excess to drip off a little.2 Pounds Chicken Tenders
- Fry. Fry a few pieces of chicken at a time for 4-5 minutes until they float to the top and the coating is golden brown and crispy.3 Cups oil for frying
- Let cool on a backing pan fitted with a wire rack. This will keep the biscuit coating crispy while you are frying the rest. If you are making a lot of this recipe. Keep the pan with the wire rack in the oven set to warm and the fried chicken tenders will stay hot and crispy on both sides.
Your Own Private Notes
Nutrition
What to Serve With Chicken Tenders:
Dipping Sauces: Ranch, honey mustard, BBQ sauce, or a spicy aioli all pair wonderfully with these tenders.
Side Dishes: Serve with a side of coleslaw, potato wedges, or a fresh green salad for a balanced meal.
Beverages: A cold glass of lemonade or iced tea complements the savory flavors perfectly.
Tips for Recipe Success:
Ensure Even Coating: Make sure the chicken strips are evenly coated with both the egg and the biscuit mix for the best texture and flavor.
Use Parchment Paper: This prevents the tenders from sticking to the baking sheet and helps with easy cleanup.
Check for Doneness: Chicken tenders are done when the internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy.
Homemade Chicken Tenders Recipe Variations:
Baked Version: Dip in egg, then in the biscuit mix with the seasonings, brush with melted butter and bake.
Fried Version: Mix all the ingredients and dip the chicken in the batter, then fry to a golden brown.
Spicy Version: Add a teaspoon of cayenne pepper or hot sauce to the beaten eggs for a spicy kick.
Garlic Herb: Mix in some garlic powder and dried herbs like parsley or thyme into the biscuit mix for an aromatic twist.
Cheese Lover’s Delight: Increase the amount of shredded cheddar cheese in the biscuit mix for an extra cheesy crust.
Storage and Reheating:
Storage: Store any leftover chicken tenders in an airtight container (1) in the refrigerator for up to 3 days.
Reheating: Reheat in a preheated oven at 350°F (175°C) for about 8-10 minutes, or until heated through and crispy. Avoid microwaving as it can make the coating soggy.
Make Ahead
You can prepare the chicken tenders ahead of time and freeze them before baking. When ready to serve, bake directly from frozen, adding an additional 5-10 minutes to the cooking time.
Gluten-Free Option
Use a gluten-free biscuit mix if you need to accommodate dietary restrictions.
Try Your Own Spin
For a unique twist, try using these chicken tenders as the crust for a chicken pot pie. Simply layer the biscuit-crusted chicken tenders in a baking dish, top with a mixture of cream of chicken soup, chicken broth, and rotisserie chicken, and bake until bubbly. You can even add green onions or other favorite vegetables to the mix.
This is a great recipe for those looking to bring a taste of Red Lobster into their own kitchens. Whether it’s your first time trying it or you’re making it again for the hundredth time, these chicken tenders will always be a crowd-pleaser. The best part is how easy they are to make, using simple ingredients you likely already have on hand. Enjoy this flavorful and crispy take on chicken tenders and be sure to share your creations with us.
My family loved this!