Does any one know how to make chicken tenders?!
Does any one know how to make chicken tenders?
Answers:
Look for them in the meat department at your local grocery store or find boneless breasts and cut them into strips, then use your favorite frying recipe to make the batter, then fry...
Here are a few varieties......take your pick =)
ngredients
1 lb Boneless chicken breasts cut into tenders
Salt and pepper
1 8 oz Carton of plain yogurt
2 cup Bread crumbs
Olive oil or pan coating
Preparation
Season chicken with salt and pepper. Pour yogurt into shallow dish or plate. Pour bread crumbs into a seperate dish. Dredge chicken through yogurt, shake off excess, then coat with bread crumbs. Spray pan with cooking spray or olive oil. Add chicken cooking about two minutes per side.
Ingredients
4 tablespoons Plus 1/2 cup extra-virgin olive oil
1 cup Buttermilk
1 1/2 pounds Chicken tenders (about 18)
3 Large garlic cloves, minced
1/2 teaspoon Salt
3 tablespoons Balsamic vinegar
Freshly ground black pepper
1 1/4 cups Freshly grated Parmesan
3/4 cup Italian-style seasoned bread crumbs
Preparation
Preheat the oven to 500 degrees F.
Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.
12 ounces chicken tenders (12)
1/2 cup hot sauce
1/2 cup buttermilk
1 cup all-purpose flour
2 teaspoons kosher salt
2 tablespoons cajun seasoning
Preheat deep fryer to 360 degrees.
Combine chicken tenders and hot sauce in plastic bag. Store in refrigerator for 30 minutes to an hour.
Combine flour, Cajun seasoning, and salt on one plate. Put buttermilk on second plate.
Place chicken tenders in flour and dredge to coat. Transfer to buttermilk, dredge, then return to flour and dredge once more. You should have a nice, thick crust.
Place breaded tenders on a wire rack for 5 minutes, to set the crust. If you skip this step, the crust may fall off during frying.
After crust has set, dredge once more in flour and drop into oil. You can skip the final dredge, but I find it makes for a crispier result.
Fry for 4-6 minutes until golden, brown, and delicious.
TENDER DELICIOUS CHICKEN
4 boneless chicken breasts
1 lb. fresh mushrooms
1 beef bouillon cubes
1 c. boiling water
4 slices Muenster cheese
1 egg
1/4 c. milk
Flavored bread crumbs
Oil
Egg noodles or rice
Mix milk and egg, soak cleaned chicken breasts for 1 hour in egg mixture. Saute mushrooms in butter until tender. Dip chicken in bread crumbs, brown in oil in skillet. Place chicken in baking dish, sprinkle mushrooms over chicken. Pour on bouillon. Cover with foil, bake 20 minutes at 350 degrees. Remove and place cheese on top, continue baking until cheese is melted.
Here is an excellent recipe for 2, double for the whole family.
Ingredients:
6-8 fresh raw chicken tenders or 2 breast cut into strips
1 egg
1 cup milk
1 sleeve of Ritz crackers
1/2 cup of Italian style bread crumbs
salt and pepper
Parsley or other flavor of your choice
1/4 cup EVOO
Preheat oven to 325 degrees. Mix all dry ingredients in shallow bowl. make your wash of egg and milk, beat til fluffy. Dread tenders through the wash and then the dry mixture. Line tenders on oiled sheet pan. Drizzle with a little more EVOO. Cook 20 minutes, flip, 15 more minutes.
Play with this recipe incorporating different spices in the dry mixture (a creole seasoning, garlic or chili spice) and different liquids (dressings, vinaigrettes) for your wash.
Take the tenderloin Ithe bit that looks like a mini chicken breast) off the chicken breasts or buy them already packaged at the market.
Use a Schnitzel coating: seasonsed flour, then egg dip, then bread crumbs.
Fry each side about 5 minutes or until a deep golden brown.
Serve with Asian Plum sauce.
YUMMY!
Make it easy on yourself--get some boneless/skinless chicken breasts and slice into finger size pieces. Get a plastic food storage bag and add a cup or so of flour along with seasonings (salt, pepper or I used a seasoning that is made for chicken made by McCormick). Mix an egg and a little milk in a small bowl--dip your chicken pieces and put in the bag with the flour mixture, toss until coated. Then fry in oil in a skillet. Put on a paper towel to drain. Serve with ranch dressing for dipping.