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Chicken Tenders Recipe

Chicken Tenders Recipe


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Taking home James Beard “Rising Star Chef of the Year” and Food and Wine’s “Top Ten Best New Chefs” awards doesn’t make Christopher Lee of Eden South Beach immune to the simple pleasures of the perfect chicken tender, his secret guilty food pleasure. Make them spicy by mixing a teaspoon of cayenne pepper with the crushed cornflakes.

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 cup of buttermilk
  • 2 cups unsweetened cornflakes, coarsely crushed
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 teaspoon cayenne (optional)
  • 2 eggs, beaten

Directions

Slice chicken breasts into 2-inch thick strips and marinate in buttermilk for about an hour, then drain (but don’t rinse).

Preheat oven to 400 degrees and line a baking sheet with foil.

Combine cornflakes, garlic powder, salt, and cayenne, if using, in a shallow dish.

Dip each chicken strip first in egg, then roll in cornflake mixture until thoroughly coated. Place strips, spaced apart, on baking sheet and bake for 45 minutes, or until golden brown and crispy.


Recipe Summary

  • 2 cups panko bread crumbs
  • ½ cup Italian-seasoned bread crumbs
  • 1 teaspoon garlic powder
  • salt and ground black pepper to taste
  • 2 pounds boneless, skinless chicken breast, cut into tender-size pieces
  • 1 ½ cups Buffalo wing sauce

Preheat oven to 400 degrees F (200 degrees C).

Combine panko bread crumbs, Italian-seasoned bread crumbs, garlic powder, salt, and pepper in a bowl. Pour Buffalo wing sauce into a separate bowl.

Coat chicken breast pieces on both sides with the Buffalo sauce then evenly coat with bread crumb mixture. Lay pieces flat on a baking sheet.

Bake in the preheated oven until no longer pink in the center, juices run clear, and chicken has reached desired crispiness, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


Really crunchy Baked Chicken Tenders

There is no feel-good story behind these crunchy Oven Baked Chicken Tenders. Quite simply, I am yet to meet anything deep fried that I didn’t love, but a) my waistline can’t afford the real thing every time I feel like it and b) I reserve deep frying for “special occasions”. Because… well, you know.

Mess, oil wastage, gluey fingers.

Waistline. Bottom expansion.

It also irritated me no end that the breadcrumbs always came out splotchy, no matter how much oil I used.

So this is how I make baked crumbed chicken.


Recipe Summary

  • 1 cup all-purpose flour
  • 2 cups Italian-style seasoned bread crumbs
  • ½ teaspoon ground black pepper
  • ½ teaspoon cayenne pepper
  • 2 eggs, beaten
  • 2 tablespoons water
  • 24 chicken tenderloins
  • 2 quarts oil for frying
  • 1 cup mayonnaise
  • 3 tablespoons prepared horseradish
  • ½ cup sour cream
  • 1 dash Worcestershire sauce
  • 3 tablespoons prepared mustard

Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper. Place eggs and water in a small bowl.

One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs, and set aside.

Heat oil in a deep fryer to 375 degrees F (190 degrees C).

In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.

In a separate small bowl, combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard. Mix well, and serve with the chicken for dipping.


You can! Place them on a baking sheet or cookie sheet in a single layer then freeze them. If you’re storing it up to a month, place them in a freezer bag. You can reheat them by placing your frozen chicken tenders on a different baking sheet and baking them at 400 degrees F for 15 minutes.

Switch up your snack time at home with the best homemade chicken tenders! You’ll love making this chicken tenders recipe that flavors your chicken in pickle juice for zest and coats them in a batter loaded with spices. Munch on these crunchy tenders with flavors that explode in every bite. It’s the perfect binging snack and an enjoyable appetizer to add to your next meal.


Pop open a box of cereal for a crunchy twist on baked chicken tenders

Shaking the notion of kid food from the Etch-a-Sketch of our minds not only clears the slate for children to explore a world of different flavors, it also removes any judgment adults might feel for digging into foods such as chicken nuggets, pizza or mac and cheese. Those dishes can hit the spot for anyone at any age, and depending on how they are prepared, they can also be good for you.

These crispy chicken tenders with the accompanying dipping sauce are a prime example. Healthfully baked, they get their crunchy exterior from a coating of crushed, crispy rice cereal and almonds, which is gently seasoned with paprika, garlic, salt and pepper.

Part of what makes the chicken strips so tasty is a buttermilk bath, which tenderizes them a bit, helps keep the meat moist, and provides a surface for the coating to adhere to. The buttermilk soak also simplifies the prep and makes the final result lighter compared to the typical dredge in flour and egg.


Crispy Baked Chicken Tenders

Once you become an adult, certain things become off-limits. Like eating chicken nuggets, for example. Luckily, we found a way around that with this recipe for crispy baked chicken tenders. They're a completely acceptable grown-up comfort food--although we can't promise we'll use a fork and knife.

2 cups panko bread crumbs

16 boneless, skinless chicken tenders

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and then grease it with nonstick cooking spray.

2. In a medium-size shallow bowl, whisk the flour with the salt, black pepper and cayenne to combine. In a second medium-size shallow bowl, whisk the eggs. In a third medium-size shallow bowl, stir the panko with the sesame seeds.

3. Working one at a time, dredge each chicken tender in the flour to coat, dip it into the egg and then dredge in the panko to coat. Transfer to the prepared baking sheet. Repeat with the remaining tenders.

4. Spray the surface of the tenders with nonstick cooking spray. Bake until they&rsquore golden brown and fully cooked, 18 to 22 minutes. Turn the tenders halfway through cooking and sprinkle with the paprika and coarse salt.

5. Serve warm, immediately, with your favorite dipping sauces. (We love honey-mustard.)


Tips how to get the party started when you are behind

Friends, I’m sharing a few tips that I shared back in 2012 on hosting. My kids were much younger, so life was a bit different then!

Are you ever running behind when guests ring the door bell?

Here are some tips that can help you get the party started, when you’re feeling a few steps behind:

  1. Ask the kids to greet the guests at the front door and invite them in. That will give you a few more minutes to get ready.
  2. Greet your guests and invite them into your kitchen. Give them a small job to do.
  3. Bring the guests into your kitchen, offer them a drink and a stool, and get the conversation going while they watch you finish up your duties.
  4. Usher your guests into the back yard, with a drink, and tell them to feel free to relax or wander around the garden area.

For sure you don’t want to leave your guests standing at the front door. And for sure you don’t want to hide out in the kitchen while they are waiting for the “party” to get started.


Baked Bacon Wrapped Chicken Tenders for Meal Prep

I’m always looking for low carb chicken recipes I can make ahead. (My whole family loves chicken!) And, with two kids and two jobs, I’m often too busy or tired on weeknights to spend much time or effort on dinner.

That’s one of the reasons I love to make these easy bacon wrapped chicken tenders. You can easily prepare them in advance! Usually I prep the chicken wrapped in bacon on the weekend, and store it covered in a pan in the fridge. Then, I can just stick the pan in the oven right before dinner time.

I don’t recommend baking the tenders ahead of time, if you can avoid it. Just like any other chicken recipe, they will be more dry after reheating. That being said, I’ve happily enjoyed chicken wrapped in bacon as leftovers on multiple occasions. With this recipe, it’s still delicious! The cheese and bacon do help a lot when it comes to locking in moisture.

Even if you didn’t plan ahead, bacon wrapped chicken tenders are crazy easy to make and don’t take very long. They are ready in under 30 minutes from start to finish! That makes them perfect for a quick weeknight meal, but they look nice enough for serving for company, too.


Recipes for Chicken Tenders and Fingers

Make no bones about it: recipes for chicken tenders and fingers deserve two thumbs up! Like fried chicken, they’re crispy. Like chicken wings, they’re great party food. Here at My Food and Family, recipes for chicken tenders and fingers get their crispy on in the oven—and several are Healthy Living recipes. And since they're cooked in strips, they’re the quickest baked chicken recipes around! Take a look at our article on how to cook chicken breasts for tips before you get started!

Make no bones about it: recipes for chicken tenders and fingers deserve two thumbs up! Like fried chicken, they’re crispy. Like chicken wings, they’re great party food. Here at My Food and Family, recipes for chicken tenders and fingers get their crispy on in the oven—and several are Healthy Living recipes. And since they're cooked in strips, they’re the quickest baked chicken recipes around! Take a look at our article on how to cook chicken breasts for tips before you get started!


Watch the video: Κοτόπουλο γλυκόξινο. Yiannis Lucacos (November 2022).