Looking for a good recipe for sweet & spicy chicken tenders.?!


Question: 3 skinless chicken breast halves, boned or chicken tenders
2 tsp. Cajun spice
1/4 tsp. salt
4 tbsp. pecan meal or 2 tbsp. pecan halves, ground
1 egg white
2 tsp. canola oil
Apricot sauce
1 c. canned apricot nectar
2 tbsp. spicy mustard
1 tbsp. cider vinegar
1 tsp. cornstarch

Slice chicken into 1/2 inch wide strips. Set aside. Beat the egg white lightly in a wide, shallow dish. In another dish, mix together the spices and the pecan meal. Dip each chicken strip in the egg white, then roll lightly in the pecan-spice mixture. Set on wax paper. If not cooking immediately, refrigerate, uncovered. Heat canola oil in skillet over medium-high heat. Cook without crowding, turning occasionally, until chicken is opaque, firm to the touch, and pecan meal is golden brown. Drain on paper towels. Serve with apricot sauce. To make, combine apricot nectar and spicy mustard in small saucepan. Stir to blend and bring to boil over medium heat. In small dish combine the vinegar and cornstarch to make paste. Add to boiling nectar, stir until slightly thickened; serve warm.


Answers: 3 skinless chicken breast halves, boned or chicken tenders
2 tsp. Cajun spice
1/4 tsp. salt
4 tbsp. pecan meal or 2 tbsp. pecan halves, ground
1 egg white
2 tsp. canola oil
Apricot sauce
1 c. canned apricot nectar
2 tbsp. spicy mustard
1 tbsp. cider vinegar
1 tsp. cornstarch

Slice chicken into 1/2 inch wide strips. Set aside. Beat the egg white lightly in a wide, shallow dish. In another dish, mix together the spices and the pecan meal. Dip each chicken strip in the egg white, then roll lightly in the pecan-spice mixture. Set on wax paper. If not cooking immediately, refrigerate, uncovered. Heat canola oil in skillet over medium-high heat. Cook without crowding, turning occasionally, until chicken is opaque, firm to the touch, and pecan meal is golden brown. Drain on paper towels. Serve with apricot sauce. To make, combine apricot nectar and spicy mustard in small saucepan. Stir to blend and bring to boil over medium heat. In small dish combine the vinegar and cornstarch to make paste. Add to boiling nectar, stir until slightly thickened; serve warm.

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

DIRECTIONS
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.

Caribbean Jerk Stir-Fry

1 tablespoon vegetable oil
1 green bell pepper, seeded and cubed
1 red bell pepper, seeded and cubed
1/4 cup sliced sweet onions
3/4 pound skinless, boneless chicken breast , cut into strips
2 1/2 teaspoons Caribbean jerk seasoning
1/2 cup plum sauce
1 tablespoon soy sauce
1/4 cup chopped roasted peanuts

Heat the oil in a large skillet over medium-high heat. Cook and stir the bell pepper and onion in the oil until slightly tender, 5 to 7 minutes. Remove pepper and onion from the skillet and set aside. Add the chicken to the skillet; season with jerk seasoning; cook and stir chicken until no longer pink inside. Pour the plum sauce in with the chicken; add the bell peppers and onions; toss to combine. Cook until the peppers and onions are heated completely, 3 to 5 minutes. Sprinkle with soy sauce and chopped peanuts to serve.

Baked Chicken Tenders

Done correctly, these chicken tenders should be crispy on the outside and tender on the inside, without the guilt of fats and cholesterol.
What you need:

Sweet ‘Heat Chicken Rub
Strips of Chicken
Baking sheet
Large mouth bowl or plate to use for dipping the chicken strips in
Bread crumbs (plain) or crushed cornflakes (recommended)
Cooking spray

What you do:

In order to have the crushed cornflakes or bread crumbs stick to the chicken without the use of a binder like egg, you will need to let the strips marinate in the Sweet ‘n Heat Chicken Rub for several hours, preferably overnight.

Preheat oven to 350° and spray baking sheet with cooking spray.

Dredge the marinated chicken strips in the bread crumbs or crushed corn flakes.

Place the strips on the baking sheet and cook at 350° for approximately 6 minutes per side. Once done remove from oven, cover with foil and allow to rest for 5 minutes.

Enjoy plain or with your favorite dipping sauce

Chicken Tenders with Sweet & Spicy Orange Mustard Sauce


Prep/Cook Time: 20 minutes

Servings: 4




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Ingredients
2 packages PERDUE? Baked Breaded Chicken Breast Tenderloins
1/2 cup orange marmalade
2 tablespoons Dijon-style mustard
2 drops Tabasco sauce
2 tablespoons fresh chopped basil



Preparation Steps
Preheat oven to 400o. Place tenders on a baking sheet and bake for 9-11 minutes.
While tenders are heating, mix together orange marmalade, Dijon-style mustard, Tabasco sauce and basil.
When tenders are heated, divide among plates and drizzle with Sweet and Spicy Orange Mustard Sauce.
*Reduce ingredient measurements by one half if using one package of tenders

Delicious!!

Hot & Spicy Chicken Tenders

Your Ingredients: (serves 4 to 6)

15 chicken tenders
1 cup Louisiana hot sauce
1 cup (approx) self rising flour
2 T Lawry's garlic powder w/ parsley
2 tsp salt, or to taste
2 tsp white pepper
2 tsp cayenne pepper
2 tsp onion powder

peanut oil (for frying)

2 cups honey
1 cup Louisiana hot sauce
1/2 cup brown sugar

PLACE chicken tenders into an extra large Ziploc bag.

POUR 1 cup of Louisiana hot sauce into bag. Seal and refrigerate for 24 hours. Shake bags occasionally to make sure all tenders are evenly marinated.

PLACE the flour, garlic powder, salt, white pepper, cayenne pepper, and onion powder in an extra large Ziploc bag.

ADD peanut oil to a large, heavy Dutch oven to a depth of 3 to 4 inches. Heat over medium-high heat to 350°F. if you're using a deep-frying thermometer. Another way to test is to place a wooden spoon in the oil and if the bubbles form all around it, it's ready for frying.

PLACE the marinated tenders, several at a time, in the Ziploc with the flour mixture and seal and shake to evenly coat the tenders. Shake off excess. Place floured tenders in the hot oil and deep-fry until tenders are golden brown, about 6 to 8 minutes. If you aren't using a deep-sided pot, just fry the wings for 3 to 4 minutes on each side.

PREHEAT oven to 450°F.

WHILE the tenders are frying, place the honey, hot sauce, and brown sugar in a large bowl and use a wire whisk to blend until the mixture is smooth. When tenders are finished cooking, place them on paper towels to drain off any excess oil. Dip the tenders (one at a time is probably easier) into the honey mixture and lay them on a large foil-lined baking sheet. (You can use tongs.)

PLACE the baking sheet into your preheated oven and bake until the sauce is dry, about 10 minutes. Be careful not to burn!

**This recipe is also great for chicken wings.

Always Enjoy!

YourSmilingChef
http://www.yoursmilingchef.com





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