Appetizer Essentials Spicy Chicken Tenders Recipes

APPETIZER ESSENTIALS: SPICY CHICKEN TENDERS

Steps:

• PREP/PREPARE
• You may have your own fav dipping sauce that you use things like chicken tenders... these are the two that I used: My spicy beef/pork sauce: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-condiment-essentials-spicy-beef-pork-sauce.html?r=4 My spicy burger sauce: https://www.justapinch.com/recipes/sauce-spread/spread/sauce-essentials-spicy-burger-sauce.html?r=2
• Gather your Ingredients (mise en place).
• Whisk all the marinade ingredients together in a bowl.
• Add the chicken tenders, and place into the fridge for about 90 minutes.
• Chef's Tip: I usually pour the marinade into a Ziploc bag, and then throw in the tenders. Every 10 minutes or so, I go in the fridge, and give the bag a squeeze.
• While the tenders are in the fridge, mix together the breading ingredients, using a shallow bowl.
• About 20 minutes before baking, place a rack in the middle position, and preheat the oven to 400f (205c).
• Remove the tenders one at a time, shake off the excess marinade, and coat with the breading mixture.
• Place them on a parchment-lined baking sheet, and give each one a bit of space.
• Chef's Note: When finished discard the remaining breading and marinade.
• Place in the preheated oven, until cooked through, and the crust is a golden brown, about 20 - 22 minutes.
• PLATE/PRESENT
• Serve with your favorite dipping sauces. Enjoy.
• Keep the faith, and keep cooking.

CHICKEN TENDER ESSENTIALS: SWEET/SPICY SAUCES

Steps:

• PREP/PREPARE
• The two sauces should be enough for 8 - 10 regular-sized breaded chicken tenders.
• Although, I usually make my own, these two recipes would go a long way to jazzing up a bag of frozen tenders.
• Gather your ingredients (mise en place).
• THE DIP SAUCE
• Combine all of the ingredients together in a small bowl.
• Cover with cling wrap and put in the fridge for an hour or two.
• Chef's Tip: The time spent in the fridge will help the flavors get to know each other. It is not a necessity, but I would recommend it, if you have the time (or patience). Besides, I like my dipping sauces to be on the cool side; it provides a pleasing contrast between the hot chicken tenders, and the cool dip.
• THE TOSS SAUCE
• Add all the ingredients to a saucepan.
• Bring up to a simmer and stir for about 2 - 3 minutes.
• Take off heat and allow the sauce to slightly cool down, about 4 - 5 minutes.
• Chef's Note: Both of these sauces can be made a day ahead of time, covered, and stored in the fridge. All you would need to do, is reheat the Toss Sauce.
• THE ASSEMBLY
• Add the cooked tenders to a bowl (I cooked them in my air fryer), and coat with the warm toss sauce.
• Chef's Tip: Just because you have a lot of toss sauce, do not use a lot; just give them a loving coating.
• PLATE/PRESENT
• Serve while nice and warm with the Dip Sauce. Enjoy.
• Keep the faith, and keep cooking.