Does anyone have a good chicken tenders recipe?!
Does anyone have a good chicken tenders recipe?
Answers: This recipe is amazing!!! It is for fried chicken, chicken nuggets, popcorn chicken, or chicken tenders. Though it may look like a lot of work, it is really pretty easy. Hope you enjoy!!!
2 lbs cut-up chicken
Sauce mixture
4 eggs
1/3 cup water
1 cup hot sauce (this really doesn't make them spicy!)
Seasoning blend
1 1/2 teaspoons salt
1 1/4 teaspoons fresh ground black pepper
1/4 teaspoon garlic powder
Dredging mixture
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1. Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).
2. For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
3. Add hot sauce and whisk together well.
4. Pour this mixture into a large plastic zip-top bag.
5. For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
6. For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
7. Rinse and pat dry chicken pieces with a paper towel.
8. Cut all pieces into desired size.
9. Sprinkle chicken generously on both sides with seasoning blend.
10. Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
11. One piece at a time, roll chicken in flour mixture and drop into hot oil.
12. Don't crowd chicken pieces--I cook about half the chicken at a time.
13. Fry chicken until brown and crisp.
14. Drain on paper toweling. BONELESS BUFFALO TENDERS
3 tbsp nonfat buttermilk
3 tbsp hot pepper sauce (like Frank’s Red Hot)
3 tbsp white vinegar
2 lbs. chicken tenders
6 tbsp all purpose flour
6 tbsp cornmeal
? tsp cayenne pepper
2 tbsp canola oil
2 cups peeled carrots and celery
Whisk 3 tbsp buttermilk with 2 tbsp hot pepper sauce and 2 tbsp vinegar. Add chicken, toss tenders to coat. Transfer to the refrigerator and let marinate for 1 hour (stir occasionally).
After 1 hour, whisk flour and cornmeal together in a small bowl. In another small bowl, whisk remaining hot sauce and vinegar together. Remove chicken from the refrigerator and roll in flour and cornmeal mixture until evenly coated. Sprinkle both sides with cayenne pepper.
Heat 1 tbsp of canola oil in a nonstick skillet over medium heat. Add half of the chicken and cook until golden brown (about 3-4 minutes per side). Transfer to a serving platter and repeat with the remaining oil and chicken.
Drizzle chicken with the remaining hot sauce mixture, serve with carrots, celery and your favorite low fat ranch dressing. Bisquick
http://www.bettycrocker.com/recipes/reci... Not sure if you are asking for a recipe for fresh (raw) chicken tenders or a recipe for using already prepared frozen fried chicken tenders.
For the former, I like to saute/stir fry them with a variety of fresh or frozen vegetables (whatever I have). Using different combinations, as well as different herbs and seasonings, I can get a variety of dishes that work well served with pasta or rice. Below is a link to a page with recipes along that line to get you started, but it's really fun to experiment with what's in the fridge/pantry and also tailor it to you/your family's tastes.
My all-time favorite quick & easy dish that looks like way more trouble than it was is made with frozen fried chicken tenders. Here goes:
Spray a casserole dish with no-stick spray and place tenders in layer on bottom. Sprinkle fresh grated parmesan over the meat. Then top with a layer of your favorite maranara sauce (use a large jar and add whatever extras you like such as herbs, extra tomatoes, etc.) You may want to use two jars to make sure it doesn't dry out too much. Then top with a generous layer of mozzerella cheese. Bake @ 350 until heated throughout (probably about 30-45 min).
Call it homemade chicken parmigiana, and be sure to hide any ready-made jars and containers (evidence to how EZ it is!)
Serve with angel hair pasta. YUM! The best chicken tenders are soo easy. Cut up chicken (approx. one breast per person) Shake with chicken flavor Shake n' Bake and cook for 20 minutes. They are soo good and soo easy. Mine is so simple we actually make it weekly.
this is for long or small pieces of boneless chicken.
Cut into desired shape and soak in milk for atleast an hour. the chicken should be really immersed in milk.
Then take a pack of breadcrumbs, add pizza seasoning and musturd powder, salt and pepper to taste.
Take the pieces of chicken and coat them in the breadcrumb mixture and deep fry at a high temperature.
The result is mouth watering addictive stuff.