Breaded Chicken Tenders With Chipotle Dipping Sauce Recipes

BREADED CHICKEN TENDERS

Steps:

• Cut the chicken breasts into strips.
• Season the chicken with salt and pepper.
• Use 3 separate bowls for flour, breadcrumbs, and eggs - beat the eggs well and season lightly with salt and pepper.
• Dip each strip into flour, shaking off the excess flour.
• Then dip into the beaten egg, and coat well with breadcrumbs.
• Repeat with the remaining chicken strips.
• Heat up the oil, and fry the chicken tenders in batches, until golden and cooked through, they should need about 2-3 minutes each.
• Transfer to a plate lined with kitchen paper to absorb the excess oil.

HONEY CHIPOTLE CHICKEN TENDERS RECIPE - (4.5/5)

Steps:

• Preheat oven to 400°F. Set a wire cooling rack over a jellyroll pan then spray it with cooking spray. In a medium non-stick saucepan, whisk together all the Chipotle Sauce ingredients. Set aside for now. In 3 separate bowls, put the flour in one, whisked eggs in another, and Panko crumbs in the other one. Set aside. Season chicken with a little salt and pepper. Dredge chicken in the flour, then dip into egg, and lastly coat with the bread crumbs. Place coated chicken tenders on the wire rack in the jellyroll pan. Bake for about 20 minutes. Remove from oven and carefully flip the chicken strips over and bake for another 10 minutes, or until chicken is done and golden. While the chicken strips are baking, bring the sauce mixture to a light boil over medium heat; then reduce heat to low/medium-low and let simmer to reduce and thicken slightly, whisking frequently. When chicken strips are finished baking, dip chicken strips in sauce and serve warm. (Optional, after dipping chicken in the sauce, I placed them back on the rack and oven broiled for a couple of minutes then served.) NOTE: Dipping the chicken in the sauce will soften the Panko coating somewhat, so for a crispier coating you may opt to just spoon the sauce over the chicken at serving time.

BREADED CHICKEN FINGERS, STRIPS, TENDERS...

Steps:

• Put the flour, eggs and the bread crumbs each separately in 3 shallow dishes. Stir into the flour the lemon zest. Pat the chicken dry and season both sides with garlic powder, salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess drip back into the bowl. Finally, lay the strips in the bread crumbs, turn it over and press into the breading to coat. Lay on a piece of waxed paper. Repeat until all strips are coated.
• Add the oil to a large skillet (12 inches in diameter and cast iron is best) over medium heat until hot. Lay several chicken strips in the pan. Cook the chicken without turning until nicely browned, about 3-4 minutes. Turn the chicken and cook until equally brown on the other side, about 3-4 minutes more. Repeat with the remaining strips. Transfer chicken to a paper towel lined plate to drain.

ZAXBY'S CHICKEN FINGERS DIPPING SAUCE

Steps:

• Whisk mayonnaise, ketchup, and garlic powder together in a bowl; add Worcestershire sauce to the mayonnaise mixture and whisk until smooth.
• Sprinkle enough black pepper over the surface of the mayonnaise mixture to cover; stir to incorporate. Repeat sprinkling and stirring of black pepper.
• Cover bowl with plastic wrap and refrigerate until the seasonings have blended into the sauce, at least 2 hours.

CHICKEN TENDERS WITH DIPPING SAUCE

Steps:

• In 13x9-inch (3-quart) glass baking dish, mix buttermilk, garlic powder and egg. Add chicken, tossing to coat. Cover; refrigerate 2 to 4 hours.
• In glass pie plate, mix flour, salt, baking powder and red pepper. In another pie plate, place bread crumbs. Remove chicken pieces from buttermilk; coat with flour mixture. Dip chicken in buttermilk mixture again; coat evenly with bread crumbs.
• In deep fryer or 3-quart heavy saucepan, heat oil to 350°F. Fry chicken in hot oil 3 to 5 minutes or until brown. Drain on paper towels.
• Meanwhile, in small bowl, mix mayonnaise, ketchup, lemon-pepper seasoning and Worcestershire sauce. Serve chicken with sauce.

SPICED CHICKEN TENDERS WITH DIPPING SAUCES

Steps:

• Heat several inches of oil in a deep pot to 375 degrees F.
• For the chicken: In a large plastic zip top bag, combine flour, marinade mix and pepper. Set aside. In another bag, add corn bran. Using a rolling pin, gently crush cereal to coarse ground crumbs. Mix egg and milk in a shallow bowl. Soak chicken strips in buttermilk mixture. Take a few strips at a time, and toss in seasoned flour mix. Shake off excess flour and dip in buttermilk mix again. Toss in cereal crumbs. Repeat with remaining chicken strips. Fry chicken strips in batches until golden brown and cooked through, about 6 to 7 minutes per batch. Drain on paper towels. Serve with dipping sauces.
• For the dipping sauces: Make the ketchup sauce. In a small bowl, combine ketchup, 1/2 cup honey and Worcestershire. Make the mustard sauce. In a small bowl, combine remaining honey and mustard.

BREADED CHICKEN TENDERS WITH CHIPOTLE DIPPING SAUCE

Steps:

• Heat oven to 400°F.
• Combine flour and dry seasonings in shallow dish. Combine bread crumbs and cheese in second shallow dish. Whisk eggs in third shallow dish until blended.
• Dip chicken, 1 strip at a time, in flour mixture, then in egg, then in bread crumbs, turning to evenly coat both sides of each strip with each ingredient. Place on baking sheet sprayed with cooking spray.
• Bake chicken 20 min. or until done, turning after 10 min. Meanwhile, mix sour cream and aioli until blended.
• Serve chicken with sour cream mixture.

KICKIN' CHIPOTLE FRIED CHICKEN TENDERS WITH COOL CUCUMBER SLAW

Steps:

• Pour chipotle peppers and adobo sauce into a blender. Add 2 cups buttermilk; cover and process until peppers are completely pureed.
• Place chicken in a large zip top plastic bag and pour buttermilk mixture and remaining buttermilk over chicken. Refrigerate for at least 3 hours or up to overnight.
• Combine the masa, panko, salt and pepper in a large zip top plastic bag. Drain chicken pieces; add to masa mixture, 1 at a time, and shake to coat. Shake off excess; place on waxed paper for 15 minutes before frying.
• Heat 4 inches of oil to 375 degrees F in a large cast iron skillet.
• Fry chicken for about 4 minutes on each side or until browned on all sides. Remove chicken from skillet and place on a paper towel lined platter. Once well drained, keep chicken warm on a wire rack over a baking sheet in a oven preheated to 300 degrees F.
• Serve chicken on a large platter with Cool Cucumber Slaw. Garnish with Cilantro and cucumber wedges.
• Stir together the cucumber and salt. Place in a colander over a mixing bowl. Refrigerate for 1 hour. Discard liquid and place cucumber in mixing bowl. Add yogurt, lime juice, mint, cilantro, carrot, scallion and sugar to the cucumber. Mix until well combined. Cover and refrigerate at least 3 hours, preferably overnight.

CHIPOTLE CHICKEN SKEWERS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• FOR THE CHICKEN: Slice the chicken breasts across the grain into 1/2-inch-thick strips (you should have about 30 strips). In a large bowl, toss the chicken with the brown sugar, cilantro, chipotle, adobo sauce, salt, chili powder, garlic powder, and pepper. Cover tightly with plastic wrap and refrigerate until the flavors meld, about 30 minutes. (The chicken, covered, can be refrigerated for up to 1 day before cooking.).
• FOR THE DIPPING SAUCE: In a bowl, stir all the ingredients together. Cover with plastic wrap and let stand at room temperature until the flavors meld, about 30 minutes. (The dipping sauce can be covered and refrigerated for up to 2 days. Season with additional lime juice, salt, and pepper to taste before serving.).
• Meanwhile, adjust an oven rack to the top position and heat the broiler. Line a broiler pan bottom with foil and top with a slotted broiler pan top; spray the broiler pan top with nonstick cooking spray. Weave each piece of chicken onto individual bamboo skewers; lay half of the skewers on the broiler pan top and cover the skewer ends with foil, making sure not to cover the chicken. Broil until the meat is lightly browned and cooked through, 5 to 8 minutes, flipping the skewers over halfway through. Transfer the skewers to a serving platter and serve immediately with half the dipping sauce. Repeat, broiling the remaining skewers and serving with the remaining dipping sauce.

BREADED CHICKEN TENDERS WITH NOODLES

Steps:

• Cook noodles according to package directions. Meanwhile, combine lemon and lime juices; set aside. Place bread crumbs in a large resealable plastic bag; add chicken, one piece at a time, and shake to coat., In a large skillet over medium heat, cook chicken and garlic in 2 tablespoons butter until chicken is no longer pink, turning and sprinkling occasionally with juice mixture., Drain noodles; toss with garlic salt, garlic powder and remaining butter until butter is melted. Serve with chicken tenders.

PANKO CHICKEN TENDERS WITH LEMON-NUT DIPPING SAUCE

Steps:

• Combine flour, salt, and pepper with a fork in a bowl. Beat egg in a second bowl. Place panko in a third bowl.
• Dust chicken tenders with flour mixture to coat. Drench in egg, then in panko until completely coated.
• Bring oil up to sizzling in a large frying pan. Add tenders and fry until golden brown on the outside, no longer pink in the center, and the juices run clear, 3 to 5 minutes per side.
• Remove tenders to a paper towel-lined plate and sprinkle with Pecorino Romano cheese.
• Melt butter in a small saucepan. Add walnuts and saute for 1 minute. Transfer walnut-butter mixture to a food processor; add lemon juice and parsley. Pulse or puree to preferred consistency. Season with salt and pepper. Serve sauce with warm tenders.