Restaurant Style Chicken Tenderloins Recipes

RESTAURANT-STYLE CHICKEN TENDERLOINS

Restaurant-Style Chicken Tenderloins image

I used to love the chicken tenderloins at a well-known restaurant chain. With this recipe, I can make them at home and they are just as good!!

Provided by Chris Plumhoff

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 30m

Yield 4

Number Of Ingredients 4

Ingredients

1 pound skinless, boneless chicken breast meat
½ cup Italian-style salad dressing
1 teaspoon fresh lime juice
1 ½ teaspoons honey

Steps:

Slice chicken into thin strips. In a small bowl mix together the dressing, lime juice and honey. Place chicken strips in a 9x13 inch baking dish and pour mixture over chicken, covering all. Cover dish and refrigerate to marinate for 1 hour.
Remove chicken from marinade, discarding any remaining marinade. Heat oil in a large skillet over medium heat and saute chicken strips until lightly browned and cooked through (juices run clear), 12 to 15 minutes.

Nutrition Facts : Calories 219.3 calories, Carbohydrate 5.5 g, Cholesterol 65.9 mg, Fat 9.7 g, Protein 26.4 g, SaturatedFat 1.7 g, Sodium 559.8 mg, Sugar 4.8 g

CITY CHICKEN

City Chicken image

Provided by Michael Symon : Food Network

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 pounds cleaned pork tenderloin, cut into 1/2-inch cubes
1/2 cup all-purpose flour
2 1/2 teaspoons sweet paprika
Kosher salt and freshly cracked black pepper
2 cups plain breadcrumbs
2 large eggs, beaten
Olive oil, for cooking

Steps:

Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
Thread the pork cubes onto eight 6-inch skewers, dividing evenly. Set aside.
In a bowl, whisk together the flour and 1 teaspoon paprika. Season with salt and pepper, then set aside. In another bowl, whisk together the breadcrumbs and 1 teaspoon paprika. Season with salt and pepper and set aside. In another bowl, whisk together the eggs and remaining 1/2 teaspoon paprika. Season with salt and pepper, then set aside.
Dredge the skewers in the flour, then egg, then breadcrumb mixture, shaking off any excess in between. Place a large cast-iron pan on the direct-heat side of the grill. Add enough olive oil to come 1 to 1 1/2 inches up the side of the pan. Once the oil is hot, add the pork skewers in batches. Do not overcrowd the pan! Cook, allowing to deeply brown on all sides, 2 to 3 minutes per side. Once all the skewers are browned, return them all to the pan, then move the pan to the indirect-heat side of the grill and finish cooking until the internal temperature reaches 150 degrees F, 15 to 20 minutes more. Serve!

FRIED CHICKEN FINGERS (TENDERS)

Fried Chicken Fingers (Tenders) image

Ever crave those restaurant style chicken fingers? Why pay restaurant prices for one serving when you could pay the same price for an entire meal. You'll have to vary the spices to your taste. The spices listed is how we makes these at home. Serve with buffalo wing sauce, honey mustard or BBQ sauce for dipping.

Provided by ARathkamp

Categories Chicken

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb chicken tenders
1 cup all-purpose flour
3 eggs
1 tablespoon season salt (or to taste)
1/2 tablespoon red pepper flakes (or to taste)
1/2 tablespoon black pepper (or to taste)
1/4 cup milk
2 cups canola oil (or enough for pan frying)

Steps:

Heat oil in frying pan.
In a shallow dish, combine flour, seasoned salt, red pepper flakes and black pepper. Mix with fork until well blended.
In a separate shallow dish, "scramble" the eggs with the milk.
Coat each tender with flour mixture, then egg mixture, then another coat of flour mixture.
Fry until golden brown, about 5 - 7 minutes per tender. Can cook in batches.

RESTAURANT-STYLE CHICKEN TENDERLOINS

Restaurant-Style Chicken Tenderloins image

I used to love the chicken tenderloins at a well-known restaurant chain. With this recipe, I can make them at home and they are just as good!!

Provided by Allrecipes Member

Categories Pan Fried Chicken Breasts

Time 30m

Yield 4

Number Of Ingredients 4

Ingredients

1 pound skinless, boneless chicken breast meat
½ cup Italian-style salad dressing
1 teaspoon fresh lime juice
1 ½ teaspoons honey

Steps:

Slice chicken into thin strips. In a small bowl mix together the dressing, lime juice and honey. Place chicken strips in a 9x13 inch baking dish and pour mixture over chicken, covering all. Cover dish and refrigerate to marinate for 1 hour.
Remove chicken from marinade, discarding any remaining marinade. Heat oil in a large skillet over medium heat and saute chicken strips until lightly browned and cooked through (juices run clear), 12 to 15 minutes.

Nutrition Facts : Calories 219.3 calories, Carbohydrate 5.5 g, Cholesterol 65.9 mg, Fat 9.7 g, Protein 26.4 g, SaturatedFat 1.7 g, Sodium 559.8 mg, Sugar 4.8 g

ITALIAN CHICKEN TENDERLOINS

Italian Chicken Tenderloins image

My friend made this meal for my husband and me after our first child was born. Since chicken tenderloin recipes can be so caloric, I trimmed down the fat and carbs, but we love it just the same. -Beth Ann Stein, Richmond, Indiana

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1/2 cup chopped onion
1-1/8 teaspoons paprika, divided
3 teaspoons olive oil, divided
1-1/4 cups water
1/4 cup tomato paste
1 bay leaf
1/2 teaspoon reduced-sodium chicken bouillon granules
1/2 teaspoon Italian seasoning
1/4 cup all-purpose flour
1-1/2 teaspoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1-1/2 pounds chicken tenderloins

Steps:

In a small saucepan, saute onion and 1/8 teaspoon paprika in 1 teaspoon oil until tender. Stir in the water, tomato paste, bay leaf, bouillon and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, in a large shallow dish, combine the flour, Parmesan cheese, salt, garlic powder, oregano and remaining paprika. Add chicken; turn to coat. , In a large nonstick skillet coated with cooking spray, cook half of the chicken in 1 teaspoon oil for 2-3 minutes on each side or until no longer pink. Remove and keep warm; repeat with remaining chicken and oil. Discard bay leaf. Serve sauce with chicken.

Nutrition Facts : Calories 163 calories, Fat 3g fat (0 saturated fat), Cholesterol 67mg cholesterol, Sodium 287mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

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