SPICY CHICKEN TENDERS WITH HONEY-MUSTARD
Provided by Giada De Laurentiis
Time 33m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside.
- Honey-Mustard: In a small serving bowl, mix together the honey and mustard until smooth. Set aside.
- Breading: In a medium bowl, mix together the flour and 1 tablespoon salt. In a second medium bowl, whisk together the eggs and hot sauce. In a third medium bowl, mix together the cornmeal, chili powder and cayenne pepper. Dredge the chicken in the flour and then into the egg mixture. Allow any excess egg mixture to drip off and coat the chicken in the cornmeal mixture. Arrange the breaded chicken in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt, to taste. Bake until golden and cooked through, about 15 to 17 minutes.
- Arrange the chicken on a platter and serve the honey-mustard alongside.
GRILLED BUTTERMILK CHICKEN TENDERS WITH DIPPING SAUCES
Chicken tenders grill quickly-almost too quickly, resulting in dryness. But not with these skewers, which benefit from a buttermilk brine and a blanket of bacon. Serve them with a choice of two dipping sauces-a creamy ranch and a spicy romesco-that pair nicely with crudités, too.
Provided by Greg Lofts
Categories Food & Cooking Appetizers Finger Food Recipes
Time 12h40m
Number Of Ingredients 8
Steps:
- In a bowl or resealable plastic bag, season chicken with salt and pepper. Add buttermilk and scallions, massaging to evenly coat chicken. Refrigerate at least 12 hours and up to 1 day.
- Drain chicken; discard scallions. Wrap each tender with a strip of bacon and thread onto skewers, being sure to skewer bacon at top and bottom of each strip.
- Preheat a grill for direct-heat cooking over medium. Brush grates with oil. Add chicken, cover, and cook, turning skewers a few times, until bacon is crisp and chicken is just cooked through, 8 to 10 minutes. Serve with tomatoes, cucumbers, and dipping sauces.
ZAXBY'S CHICKEN FINGERS DIPPING SAUCE
This sauce is really good with chicken and a great alternative to the traditional BBQ sauce. I like the full teaspoon of black pepper. This is also great on a chicken sandwich.
Provided by franny
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 2h10m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 142.7 calories, Carbohydrate 3.4 g, Cholesterol 7 mg, Fat 14.6 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 2.2 g, Sodium 218 mg, Sugar 2.6 g
SPICY CHICKEN STICKS WITH 3 DIPPING SAUCES
Finger Fun Food. Who doesn't like it. I technically call this an appetizer, but honestly, I have serve this for dinner too. I have a group of friends (my pool buddies ... we play pool on Friday nights) they love these. Three (3) different dips, all unique served with my spicy chicken sticks (just chicken on a stick, but it is fun and never any left. You can always cut down on the sauces but honestly, there usually isn't any left. And what is left - I can easily use in the next few dinners. The herb vinaigrette is great over fresh fish, shrimp, scallops, or chicken. The sundried tomato is awesome on a baguette with grilled chicken for an amazing sandwich; and the artichoke, over pasta for an easy side dish or even or some grilled salmon or grilled chicken breasts. Many possibilities, trust me ... if any sauce is left, you will not have a hard time using it up.
Provided by SarasotaCook
Categories Chicken
Time 1h
Yield 12 Chicken Sticks, 4-8 serving(s)
Number Of Ingredients 26
Steps:
- Now first off, I make all the sauces ahead so they are all out of the way. The Vinaigrette I like to serve at room temperature; the sundried aioli is chilled; and the artichoke pesto can easily be heated up right before serving.
- Sauce 1 - Herbed Vinaigrette -- Just add everything to a blender and pulse a few times until well blended. Transfer to a small bowl and cover well. Will keep a few days in the refrigerator. I like to serve room temp, or a slight chill.
- Sauce 2 - Sundried Aioli -- Add all the ingredients to the blender and pulse a couple of times to blend well. Transfer to a small bowl and cover well. Will keep a few days in the refrigerator. Serve chilled.
- Sauce 3 - Creamy Artichoke -- Once again, add all to the blender and pulse a couple of times until blended well. Transfer to a bowl and cover well. Will keep a few days in the refrigerator. You will need to heat this before serving. Medium Low heat for about 5 minutes until the cheese is melted.
- Chicken -- Sauces are done so it is time to make the chicken. I use a very basic, flour, egg dip and dredge in bread crumbs.
- Now I make mine spicy 1/2 teaspoon cayenne and 1 teaspoon chili powder. Three pans, flour and spices, pan two, the eggs, pan three, the bread crumbs. The chicken - I like to use thick large breasts and cut them lengthwise in thick 1" strips (approximately 3 strips per breast). Simply insert the wooden skewers starting at one end all the up the center of the strip and out the other end. Don't laugh, but they remind me of corn dogs after they are breaded and cooked.
- So, go ahead and finish them. Dredge in the flour, then the egg, then the bread crumbs and now you are ready to pan saute.
- Saute Chicken -- In a medium non stick pan add the oil and bring to a medium high heat. Saute 4 or maybe 5 at a time (there are twelve total) in the medium heat oil until golden brown on each side. They will only take a couple of minutes per side. until golden brown, just keep turning them often. Once done, transfer to a dish lined with a paper towel to absorb any oil, season with a little salt if you want, and cover with foil as you cook the other sticks.
- NOTE: As one reviewer mentioned, she did not need as much oil. If you make this without the sticks the chicken will not need as much oil or room in the pan. Also if you are using a smaller pan the oil will be deeper. I used a large pan to saute pan and therefore needed a bit more oil. Just use your own judgment for the oil level.
- Serve -- Enjoy with the various sauces and enjoy and fun way to eat your chicken. As I said, this is a great appetizer, also just a fun course at a dinner party or just fun for dinner.
CHICKEN TENDERS WITH DIPPING SAUCE
Enjoy your dinner with crispy chicken coated with Progresso® Italian style bread crumbs and served with sauce - perfect for Halloween.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h35m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 472, Carbohydrate 29 g, Fat 4, Fiber 1 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1131 mg
SPICY CHICKEN TENDERS WITH BLUE CHEESE DIPPING SAUCE
Make and share this Spicy Chicken Tenders With Blue Cheese Dipping Sauce recipe from Food.com.
Provided by MizzNezz
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut chicken into strips.
- Put chicken and buttermilk in plastic bag.
- Shake well, refrigerate for 15 minutes.
- Heat oven to 400°.
- Line a lg baking sheet with foil.
- Put dry ingredients in another plastic bag.
- Add chicken, shake to coat well.
- Place chicken on baking sheet.
- Spray the chicken with cooking spray.
- Bake for 30 minutes, until chicken is done and crisp.
- Sauce: In blender, puree the riccota, cottage cheese, yogurt and half the blue cheese.
- Stir in the remaining blue cheese and the onions.
- Salt and pepper to taste.
Nutrition Facts : Calories 453.2, Fat 9.3, SaturatedFat 4.1, Cholesterol 149.1, Sodium 708.4, Carbohydrate 27.5, Fiber 3, Sugar 3.5, Protein 62.4
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