How to cook chicken tenders?!


Question:

How to cook chicken tenders?

Hello All,
Does any one know how to make and cook chicken tenders ,please let me know the reciepe.

Thanks


Answers: These are great i always make them... hope you like them too, if you dont like the sound of blue cheese you can just use a nice brie cheese:

Spicy Chicken Tenders With Blue Cheese Dipping Sauce

2 lbs boneless skinless chicken breasts
1/3 cup buttermilk
1/2 cup cornmeal
1/2 cup dry breadcrumbs
1/2 teaspoon salt
2 teaspoons paprika
1 tablespoon chili powder
1 tablespoon garlic powder

Sauce:
1/3 cup ricotta cheese
1/3 cup cottage cheese
1/4 cup plain yogurt
1 tablespoon crumbled blue cheese
1 tablespoon minced green onions
salt and pepper


Cut chicken into strips.

Put chicken and buttermilk in plastic bag.

Shake well, refrigerate for 15 minutes.

Heat oven to 400°.

Line a large baking sheet with foil.

Put dry ingredients in another plastic bag.

Add chicken, shake to coat well.

Place chicken on baking sheet.

Spray the chicken with cooking spray.

Bake for 30 minutes, until chicken is done and crisp.

Sauce: In blender, puree the riccota, cottage cheese, yogurt and half the blue cheese.

Stir in the remaining blue cheese and the onions.

Salt and pepper to taste.

Enjoy!!! SUMMER LIME CHICKEN TENDERS

2 pkgs. boneless, skinless chicken tenders
1/3 c. olive oil
Juice of 3 limes
4 cloves garlic, peeled and minced
3 tbsp. fresh cilantro or parsley, chopped
1/2 tsp. salt
1/2 tsp. pepper, freshly ground

Trim fat from tenders. Pound between waxed paper to flatten. Combine olive oil, lime juice, garlic, cilantro, salt and pepper in a bowl. Pour over chicken and marinate 4-8 hours. Grill or broil the chicken tenders for 2 minutes on each side. Yield: 4-6. LOW CARB FRIED CHICKEN TENDERS

6 chicken tenders
1 cup soy flour
1 tbsp. Cajun seasoning
1 tbsp Lawry's garlic salt (coarse w/ parsley)
3 cups of peanut or vegetable oil

Put all ingredients in a gallon baggie except the chicken . Shake up to mix. Then add the chicken, Shake to coat and use tongs to get chicken out of bag, shaking off excess breading.
Add to hot oil and fry 10-15 minutes. Use ranch, Texas Pete, or mix mayo and mustard together for dipping to keep it low carb.

12 net carbs total in the breading mix. But, you won't use it all, so I estimated for all 56 chicken tenders the total net carbs would be 6.



SUMMER LIME CHICKEN TENDERS

2 pkgs. boneless, skinless chicken tenders
1/3 c. olive oil
Juice of 3 limes
4 cloves garlic, peeled and minced
3 tbsp. fresh cilantro or parsley, chopped
1/2 tsp. salt
1/2 tsp. pepper, freshly ground

Trim fat from tenders. Pound between waxed paper to flatten. Combine olive oil, lime juice, garlic, cilantro, salt and pepper in a bowl. Pour over chicken and marinate 4-8 hours. Grill or broil the chicken tenders for 2 minutes on each side. Yield: 4-6.


ORIENTAL CHICKEN TENDERS

1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight.
Preheat oven to 350 degrees. Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade. Fried Chicken Tenders

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. Chicken Tenders

This recipe is so simple that it is great any night of the week!

Ingredients
1 lb Boneless chicken breasts cut into tenders
Salt and pepper
1 8 oz Carton of plain yogurt or 2 eggs
2 cup Bread crumbs
Olive oil or pan coating

Preparation
Season chicken with salt and pepper. Pour yogurt into shallow dish or plate, or beat 2 eggs. Pour bread crumbs into a seperate dish. Dredge chicken through yogurtor eggs, shake off excess, then coat with bread crumbs. Spray pan with cooking spray or olive oil. Add chicken cooking about two minutes per side.



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