Honey adds sweet while Sriracha brings heat in these best-of-both-worlds strips.
For the dip: Go for a spicier kick by dunking strips in more Sriracha hot sauce.
Ingredients
-1/4 cup honey
-1/4 cup Sriracha sauce
-1 cup crispy bread crumbs
-1 package (14 oz) uncooked chicken tenders (not breaded)
-Additional Sriracha sauce
Directions
1.) Heat oven to 400°F. Spray large cookie sheet with cooking spray.
2.) In small bowl, mix honey and 1/4 cup Sriracha sauce. In large resealable food-storage plastic bag, place bread crumbs. Coat chicken with Sriracha mixture. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
3.) Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with additional Sriracha sauce.
Ancho chile powder and fresh lime add distinctive flavors that pack a punch.
For the dip: Keep things easy (and delicious) with Yoplait Greek key lime yogurt.
Ingredients
-1 egg
-1/2 cup crispy bread crumbs
-1 tablespoon ancho chile powder
-1 teaspoon grated lime peel
-1/2 teaspoon garlic salt
-1 package (14 oz) uncooked chicken tenders (not breaded)
-1 carton (6 oz) Greek Fat Free Key lime yogurt
-Lime slices, if desired
Directions
1.) Heat oven to 400°F. Spray large cookie sheet with cooking spray.
2.) In shallow bowl, beat egg. In large resealable food-storage plastic bag, mix bread crumbs, chile powder, lime peel and garlic salt. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
3.) Bake 15 to 20 minutes, turning once, until chicken is no longer pink and bread crumbs are golden brown. Serve with yogurt and lime slices.
Diced mangos and a dash of Thai chili paste make for mighty spicy tenders—taste buds, get ready!
For the dip: Combine chopped mango and 2 to 3 teaspoons chili paste, plus a handful of chopped fresh cilantro.
Ingredients
-1/4 cup Thai chili garlic paste
-1 cup crispy bread crumbs
-1 package (14 oz) uncooked chicken tenders (not breaded)
-1 cup mango slices, chopped (from 20-oz jar)
-2 to 3 teaspoons Thai chili garlic paste
-1 tablespoon chopped fresh cilantro
Directions
1.) Heat oven to 400°F. Spray large cookie sheet with cooking spray.
2.) In small bowl, place 1/4 cup chile paste. In large resealable food-storage plastic bag, place bread crumbs. Dip chicken into chile paste. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
3.) Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Meanwhile, in medium bowl, mix chopped mango, 2 to 3 teaspoons chile paste and the cilantro. Serve with chicken.
Fans of coconut shrimp, this one’s for you! The classic recipe gets a twist with chicken instead of shrimp and deep curry flavor.
For the dip: Pick up fruit chutney—mango is a favorite—in the jelly aisle at the grocery store, and dip in.
Ingredients
-1 egg
-1/2 cup crispy bread crumbs
-1/2 cup shredded coconut
-2 teaspoons curry powder
-1 package (14 oz) uncooked chicken tenders (not breaded)
-1/2 cup mango chutney
Directions
1.) Heat oven to 400ºF. Spray large cookie sheet with cooking spray.
2.) In shallow bowl, beat egg. In large resealable food-storage plastic bag, place bread crumbs, coconut and curry. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
3.) Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with chutney.
Classic buffalo sauce and blue cheese-sour cream dipping sauce make these tenders a family favorite.
For the dip: Not a fan of blue cheese? Skip it and go for ranch instead.
Ingredients
Chicken
-1 package (14 oz) uncooked chicken tenders (not breaded)
-1/2 cup Buffalo wing sauce
-1 cup crispy bread crumbs
Dipping Sauce
-1/2 cup blue cheese dressing
-1/4 cup sour cream
-2 tablespoons crumbled blue cheese
-Additional Buffalo wing sauce, if desired
Directions
1.) In medium bowl, mix chicken and wing sauce. Cover; refrigerate about 30 minutes to marinate. Meanwhile, in small bowl, mix Dipping Sauce ingredients. Cover; refrigerate until ready to serve.
2.) Heat oven to 400°F. Spray large cookie sheet with cooking spray. In large resealable food-storage plastic bag, place bread crumbs. Remove chicken from marinade with slotted spoon. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
3.) Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with sauces.
Here’s a quick and easy idea: spice things up by adding taco seasoning to the mix.
For the dip: Break out your favorite salsa: chipotle, fresh tomato, tomatillo—the sky’s the limit!
Ingredients
-1 package (1 oz) taco seasoning mix
-1 egg
-1 cup crispy bread crumbs
-1 package (14 oz) uncooked chicken tenders (not breaded)
-1/2 cup Old El Paso® Thick "n Chunky salsa
Directions
1.) Heat oven to 400°F. Spray large cookie sheet with cooking spray.
2.) In large resealable food-storage plastic bag, place taco seasoning mix. In shallow bowl, beat egg. In another large resealable food-storage plastic bag, place bread crumbs. Place chicken in taco seasoning mix bag; seal and shake to coat. Dip chicken into egg. Place chicken in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
3.) Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with salsa.
These barbecue-flavored tenders can be yours with just three ingredients: chicken, bread crumbs and your favorite barbecue sauce.
For the dip: More barbecue sauce—because you can never have too much of a good thing.
Ingredients
-1/2 cup smoky barbecue sauce
-1 cup crispy bread crumbs
-1 package (14 oz) uncooked chicken tenders (not breaded)
-Additional barbecue sauce, if desired
Directions
1.) Heat oven to 400°F. Spray large cookie sheet with cooking spray.
2.) In shallow bowl, place 1/2 cup barbecue sauce. In large resealable food-storage plastic bag, place bread crumbs. Dip chicken into barbecue sauce. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
3.) Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with additional barbecue sauce.
Dried herbs, garlic and parmesan are key to perfect Italian-inspired tenders.
For the dip: Keep things Mediterranean and serve your favorite pasta sauce.
Ingredients
-1/2 cup mayonnaise
-1 tablespoon dried Italian herbs
-1/2 teaspoon garlic powder
-1/2 cup crispy bread crumbs
-1/2 cup finely shredded Parmesan cheese
-1 package (14 oz) uncooked chicken tenders (not breaded)
-Tomato pasta sauce, if desired
Directions
1.) Heat oven to 400°F. Spray large cookie sheet with cooking spray.
2.) In shallow bowl, mix mayonnaise, herbs and garlic powder. In large resealable food-storage plastic bag, place bread crumbs and cheese. Coat chicken with mayonnaise mixture. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
3.) Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with tomato pasta sauce.
Everything you love about baked potatoes now in a chicken strip. That’s what we call a win-win.
For the dip: Treat it like a potato and dunk in sour cream sprinkled with chives.
Ingredients
-1 egg
-1/2 cup crispy bread crumbs
-1/2 cup finely shredded Cheddar cheese (2 oz)
-1 package or jar (3 oz) cooked real bacon bits or pieces
-1 package (14 oz) uncooked chicken tenders (not breaded)
-Chive and onion sour cream potato topper, if desired
Directions
1.) Heat oven to 400°F. Spray large cookie sheet with cooking spray.
2.) 2 In shallow bowl, beat egg. In large resealable food-storage plastic bag, place bread crumbs, cheese and bacon. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
3.) Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with topper.
Read more: http://imgur.com/gallery/j7NFy
13 Delicious Chicken Tenders (with cooking instructions and ingredient lists)
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