CRUNCHY CHICKEN TENDERS WITH HERB-BUTTERMILK DRESSING
Inspired by hot wings, these crunchy treats use breast meat for lean protein and skinless cuts for less fat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees. Line a baking sheet with a wire rack. Combine buttermilk, mustard, salt, and cayenne in a nonreactive dish. Dip chicken in mixture and transfer to dish with breadcrumbs, pressing to coat. Transfer to baking sheet. Drizzle with oil. Bake until golden and chicken is cooked through, about 16 minutes. Season with salt.
- Meanwhile, combine buttermilk, yogurt, chives, and salt in a bowl for dressing. (Add 1 Tbsp. crumbled blue cheese, if desired.)
- Serve chicken with dressing, celery, romaine hearts, and hot sauce.
Nutrition Facts : Calories 416 g, Cholesterol 129 g, Fat 2 g, Protein 17 g, Sodium 729 g
CHICKEN TENDERS WITH BUTTERMILK RANCH DIPPING SAUCE
Steps:
- Make the brine: Combine the water, salt, sugar, bay leaf, garlic, pepper and lemon in a large stock pot and bring to a boil over high heat. Reduce the heat and let simmer until fragrant, 2 to 3 minutes.
- When done, remove from the heat, add the ice cubes and stir until the liquid is chilled. Add the buttermilk and pickle juice. Stir well then pour enough brine over the chicken tenders in a large bowl to submerge them. Cover and refrigerate for 2 hours.
- Make the seasoned flour: Combine the ingredients in a medium bowl and mix well.
- Make the panko breading: Take half of the panko breadcrumbs and pulse in a food processor until fine. Combine with the remaining ingredients in a medium bowl. Mix well and set aside.
- Make the seasoning: Combine the ingredients in a small bowl, mix well and set aside.
- Prepare the chicken tenders: Remove the chicken tenders from the brine and pat dry. Set up a breading station with the seasoned flour, egg wash and panko breading. Working with 1 or 2 tenders at a time, lightly coat in the seasoned flour, dip in the egg wash, then place in the panko breading. Cover the tender in the breading then firmly press the tender flat with your palm to an even 1/4 inch thick. Flip and press again as needed to achieve even thickness and breading.
- Preheat 3 to 4 inches of oil in a Dutch oven to 350 degrees F. Working in batches, fry the chicken tenders, turning occasionally, until golden brown all over and cooked through, 5 to 7 minutes. Remove from the oil to a paper towel-lined plate to drain. Season the tenders evenly all over with the seasoning and serve with the dipping sauce.
- In a medium bowl, whisk together all of the ingredients until well combined and creamy in texture. Cover and refrigerate until ready to serve, up to 5 days.
BUTTERMILK CHICKEN TENDERS
Extra crispy, juicy, and tender buttermilk chicken tenders that are so easy to make at home using a few simple ingredients.
Provided by Diana
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- In a large bowl, combine the buttermilk with salt and pepper.
- Add the chicken tenders to the buttermilk mixture, give everything a quick mix, cover with plastic wrap and chill for 30 minutes and up to 2 hours.
- In a shallow dish, combine the flour with panko, and seasonings.
- Remove each chicken tender from the buttermilk, shake off any excess and dip in the flour mixture.
- Press the chicken into the flour, lightly shake off any excess and fry.
- To fry, heat about 3 inches of oil in a dutch oven. When it reaches 350°F/180°C, drop the chicken tenders into the hot oil away from you so it doesn't splatter.
- Fry in batches for 5-6 minutes or until golden brown. The chicken is ready when the internal temperature is 165°F/74°C.
- Drain on a wire rack or paper towels and serve with a dipping sauce and fries.
Nutrition Facts : ServingSize 3 tenders, Calories 311 kcal, Carbohydrate 26 g, Protein 37 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 99 mg, Sodium 1062 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g
CRUNCHY CHICKEN TENDERS
This chicken is dipped in crushed cereal, then baked. A delicious alternative to fried chicken with a great crunch!
Provided by Tess
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with cooking spray.
- Mix flour, basil, chili powder, salt, and pepper together in a bowl. Mix egg and water together in another bowl. Pour crushed cereal into a third bowl.
- Dip each tender in the flour mixture first, shaking off excess. Dip in egg and then in crushed cereal. Place on the prepared baking sheet.
- Bake in the preheated oven until browned and no longer pink in the centers, 10 to 12 minutes on each side.
Nutrition Facts : Calories 402.5 calories, Carbohydrate 43.3 g, Cholesterol 186.9 mg, Fat 7 g, Fiber 1.6 g, Protein 41.2 g, SaturatedFat 2 g, Sodium 503.6 mg, Sugar 4.7 g
CRISPY CHICKEN TENDERS
These crispy chicken tenders were so simple to make and were loved by my whole family! Dip in your favorite sauce or enjoy just as they are.
Provided by Hedz
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
- Mix panko, garlic powder, chili powder, salt, and pepper together well.
- Beat egg in a shallow bowl. Dip chicken tenders into the egg mixture, then dredge in the panko mixture. Arrange on the prepared baking sheet.
- Bake in the preheated oven until crispy on the outside and lightly browned, 10 to 12 minutes.
Nutrition Facts : Calories 221.3 calories, Carbohydrate 38.3 g, Cholesterol 78.8 mg, Fat 4.5 g, Fiber 0.2 g, Protein 19.2 g, SaturatedFat 1.3 g, Sodium 456.9 mg, Sugar 0.3 g
HERBED CHICKEN TENDERS
This is such a light, easy, yet flavorful way to cook chicken! I couldn't believe it when my kids actually fought over "who got more".....There were no leftovers when I made this, and I actually used this as the meat in a wonderful fettuccine Alfredo! Just delicious!
Provided by Stacky5
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and drain chicken breast tenders.
- Mix all of the other ingredients (except for the olive oil) in a small bowl and whisk thoroughly.
- Rub the herb mixture onto the chicken tenders thoroughly, until coated well on both sides of the chicken.
- Heat the olive oil in a large nonstick skillet over medium high heat.
- Add chicken to pan and sauté approximately 4 minutes on each side, until the color is lightly golden brown.
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