Appetizer Essentials Spicy Chicken Tenders Recipes

SPICY CHICKEN TENDERS

Steps:

• In a small bowl, combine water and seasonings; brush over both sides of chicken tenders. Place in a bowl and toss to coat; refrigerate for 15 minutes., Place chicken on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 3 minutes on each side or until meat is no longer pink.

SPICY CHICKEN TENDERS

Steps:

• Heat oven to 450°F. Line cookie sheet with parchment paper.
• In a pie plate, combine the Bisquick mix, onion powder, red pepper, chili powder, paprika, celery salt and sugar. Stir together until well mixed.
• In medium bowl, mix egg and milk with whisk until well blended. Spoon 1 to 2 tablespoons egg mixture into the Bisquick mixture; stir until little lumps form.
• Dip the chicken breast tenders into the egg mixture, then into the Bisquick mixture, then back into the egg mixture and finally back into the Bisquick mixture. Place on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
• Bake 12 to 14 minutes, turning halfway through bake time, until no longer pink in the center. Serve tenders with ranch dressing if desired.

SPICY CHICKEN APPETIZERS

Steps:

• Start to brown your minced Chicken, breaking it apart, cook 3 minutes.
• Add the onions, stir fry another minute.
• Add the carrots, cilantro, bean sprouts & garlic. Cook 2 minutes.
• Add ginger, soy, cinnamon & chili.
• Cook for 1 minute longer - set aside to cool.
• Keep your Spring Roll wraps under a damp paper towel.
• Take out one at a time add 1 tbsp of the cooled chicken mixture in the center of the wrap.
• Fold up the bottom then bring in each side and roll it up one more time so you have a small bundle.
• Place seam side down on a lightly oiled cookie sheet.
• Very lightly spray the tops of the appetizers with oil, or you may lightly paint them with oil.
• Bake at 375F for apprx 15-20 minutes turning them half way through the baking. They should be nicely browned & crisp.
• Let them rest 5 minutes before serving.
• Meanwhile make the dipping sauce.
• In a small saucepan Mix your soy sauce, honey & Chili sauce.
• Mix the cornstarch with the water.
• Add to sauce pan & bring to a boil.
• Remove from heat and allow to cool.
• Serve on the side with the appetizers.

BAKED SPICY CHICKEN TENDERS WITH HONEY-MUSTARD SAUCE

Steps:

• Place an oven rack in the center of the oven. Preheat to 425F degrees.
• Spray a heavy baking sheet liberally with vegetable oil cooking spray.
• In a small bowl place cornstarch.
• In a 2nd small bowl whisk together egg, salt and hot sauce.
• In a 3rd bowl, mix together cornmeal, panko crumbs, chili powder and cayenne powder.
• Dredge the chicken strips in the cornstarch, then into the egg mixture, allowing egg to drip off.
• Dredge chicken in the cornmeal/bread crumb mixture, coating well.
• Arrange in a single layer on prepared baking sheet.
• Drizzle with a little olive oil.
• Bake 15 minutes till crispy.
• Blend honey and mustard together till smooth and serve with chicken tenders.