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A Week of Hectic Action Finally Calms for Chicken Tenders with Honey Mustard Sauce

Hectic week seem to drive me crazy when they come along. This week it is seemed like it has been one thing after another every time I turn around. I finally got settled with my new computer and had a lot of work to catch up on. Throw on top of that that we had Sean’s birthday, my birthday, lots of work to do, Christmas cards, shopping for Christmas presents, and all of the other daily chores and assignments that come up around here and I just have not seem to have time to do much of anything lately. Add to that that Michelle will be traveling again shortly so I haven’t had a lot of opportunity to do much cooking lately either. One thing that I have been able to put together though, was an easy recipe for another one of Sean’s favorites, chicken tenders. Chicken tenders are always a great option for younger kids but they can be a crowd pleaser for just about anybody and make a great easy dinner when you need something to fall back on. This particular recipe that I am using today comes from Food Network and is from Patrick and Gina Neely. It’s a pretty simple recipe for chicken tenders with a simple honey mustard sauce to go along with it.

 

Chicken Tenders with Honey Mustard Sauce

 

Peanut oil or vegetable oil, for frying

2 pounds boneless, skinless chicken breasts

3 eggs

1 cup all-purpose flour

2 cups Panko breadcrumbs

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 teaspoon pepper

Honey Mustard Sauce, recipe follows

For the Honey Mustard Sauce:

1/2 cup Dijon mustard

1/2 cup honey

2 tablespoons mayonnaise

1 tablespoon lemon juice

Salt and pepper, to taste

 

Preheat the vegetable oil or peanut oil in a Dutch oven or large cast-iron skillet to 350°. Cut the chicken breasts into long strips and set them aside. Beat the 3 eggs in a separate bowl and measure the flour into another separate dish. Measure the breadcrumbs into a pie plate or shallow bowl and season them with the garlic powder, cayenne pepper, salt and pepper. Dip the chicken strips into the flour, then the beaten eggs and allow any excess to drip off. Then dredge the chicken strips in the seasoned breadcrumbs. Fry the chicken in the hot oil for 6 to 8 minutes, until the chicken is golden brown on all sides, and remove the pieces to a paper towel lined sheet tray. Fry the chicken in batches so as not to crowd the pan while cooking. Serve the chicken tenders with the honey mustard sauce.

 

For the honey mustard sauce, mix the Dijon mustard, honey, mayonnaise, lemon juice, salt and pepper together in a small bowl. This sauce can be made ahead of time and held in the refrigerator for up to one week.

 

These chicken tenders come out nice and moist on the inside with very crispy skin, which is perfect for what you want. These are great for all kinds of occasions beyond just weeknight dinner. You could use them to make a batch for a party or for when you’re watching the game or as an appetizer. The mustard sauce has good flavor to it and you could certainly use that for anything else besides the chicken if you have other appetizers that you like to dip in a honey mustard blend. This is certainly a better alternative than anything that you could buy frozen in a bag at the supermarket and these easy enough to make where you probably have all the ingredients on hand at home most of the time.

 

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

 

chicken fingers

 
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Posted by on December 12, 2014 in Appetizers, Cooking, Dinner, Poultry, Sauce

 

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A Treat for the Whole Family – Baked Honey Barbecue Chicken Fingers

For many adults, just hearing the words “chicken fingers” is enough to make them cringe. They immediately think back to the days when the only things their young children would eat were chicken fingers, tenders, McNuggets or whatever else that happened to be called that are sold in the frozen food aisle of your grocery store, at the local fast food restaurant or any of the dozens of family style convenience restaurants around today. While you may not be thrilled with the notion of what you get in those frozen bags, there are plenty of alternatives out there that you can try making on your own that taste good so that everyone in the family will enjoy them. This particular recipe, that I picked up from Sally’s Baking Addiction, covers just that, giving you a tasty chicken fingers alternative that get away from the frying and offer you a baked alternative that tastes great.

Baked Honey Barbecue Chicken Fingers

3/4 cup barbecue sauce (whatever your favorite may be)

1/4 cup honey

1/2 cup whole wheat or all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

2 eggs, beaten

1 1/2 cups panko breadcrumbs (or more, if needed)

1 1/2 pounds boneless, skinless chicken breasts or chicken tenders

Nonstick cooking spray

Combine the barbecue sauce and the honey in a large bowl. If you are using chicken breasts, pound the chicken breasts between two sheets of plastic wrap to 1/4-inch thickness and cut the breasts into strips. If you are using chicken tenders, cut them in half lengthwise. Add the chicken strips to the bowl with the barbecue sauce and honey and stir so all of the chicken is evenly coated. Cover the bowl tightly and marinate the chicken in the refrigerator for at least 30 minutes and up to 6 hours. The longer you marinade, the more flavorful the chicken will be.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicon baking mat or coat the sheet with nonstick cooking spray.

Combine the flour. salt, pepper and the smoked paprika in a shallow dish. Pour the beaten eggs into another shallow dish. Pour the panko breadcrumbs into a third shallow dish. Coat each chicken strip with flour, shaking off any excess. Next. dip the floured chicken in the egg and allow any excess egg to drip off. Then roll the chicken strip in the panko breadcrumbs, coating completely before shaking off any excess. Place the chicken strips on the prepared baking sheet and repeat the process until all of the chicken has been coated. Spray each chicken strip with the nonstick cooking spray to help seal the breading to the chicken, preventing the breading from staying raw and allowing it to bake into the chicken strips.

Bake the chicken fingers in the preheated oven for 10 minutes. Turn each piece over and continue baking until the outside of the chicken is crisp and the centers of the chicken pieces are cooked through, about another 10 to 12 minutes. Serve the chicken fingers with extra barbecue sauce for dipping.

The great thing about this recipe is that you can make a large batch and freeze any extras that you may have to use when you need a quick dinner for the kids or yourself or just want an easy snack. These are perfect for a meal any night with some homemade fries (I made some homemade baked sweet potato fries with ours) or you can use these for any type of buffet when you are having a party and you know kids may be around. They are also great snacks for watching the game or when you have a crowd over. You get good crunch from the breadcrumb mixture and underneath is great flavor from the barbecue sauce and the honey. This is definitely one to remember and you can experiment with this also, perhaps making the chicken fingers ranch flavored instead of barbecue with some spices, or maybe even adding some Parmesan to the breadcrumbs, eliminating the barbecue sauce and substituting tomato sauce to have an Italian-style chicken fingers. There’s lots of room to use your imagination with this one and the best part is you have control over the ingredients so you know what goes into each one, and they are baked, making them a better choice for you.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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A Tasty Sandwich: Chicken Tender BLAT

Sandwiches are one of the great pastimes in my house. I personally love to eat them and could have it every day if I could get away with it. They are quick and easy meals that are perfect for hectic weeknights or just for a lazy weekend dinner. Of course, they are great for lunch any time at all. I had bought a package of chicken tenderloins when they were one sale this past week and was looking for something to do with them, and this turned out to be a fine idea.Michelle had suggested sandwiches, so that’s the way I decided to go with it.

Chicken Tender BLAT (Bacon, Lettuce, Avocado and Tomato)

1 pound chicken tenders

3/4 cup panko bread crumbs

1 egg, beaten

3/4 cup all-purpose flour

Salt and freshly ground black pepper

1/4 cup vegetable oil

6 slices bacon, cooked

4 leaves Romaine lettuce

1 tomato, thinly sliced

1 avocado, peeled, pitted and sliced

4 rolls

Pat the chicken dry with paper towels. Place the bread crumbs in one shallow bowl, the beaten egg in a separate shallow bowl and the flour in a third bowl. Season the flour with salt and pepper. Dredge the chicken tenders in the flour, shaking off any excess. Dip the chicken in the egg, allowing the excess to drip off, then roll the chicken tenders in the panko bread crumbs until well coated, shaking off any excess. Place the chicken on a separate plate and repeat the process until all the chicken is coated in the bread crumbs.

In a large nonstick skillet over medium-high heat, heat the oil until it is shimmering. Add the chicken to the skillet in batches so as not to overcrowd the pan. Allow the chicken to brown on one side before flipping it over, about 4 to 5 minutes. Flip the chicken and brown the second side until the chicken is cooked through completely, about another 4 minutes. Remove the chicken from the pan and place on a paper towel-lined plate to drain and cover to keep warm while you repeat the process with any remaining chicken.

Once all the chicken is made, you can begin assembling the sandwiches. Place slices of tomato on each roll, followed by pieces of bacon. Then place one or two chicken tenders on the roll, followed by a piece of romaine lettuce and topped with avocado.

You could also put some mayonnaise or other sauce on the sandwiches if you wish. I actually added a little bit of sliced red onion to my sandwich as well and it was great. I served the sandwiches with some of the Alton Brown potato salad that I posted the recipe for yesterday and some homemade cole slaw that I had also made. You can serve these sandwiches hot or cold depending on whatever each person might like to have. it’s certainly easy enough to do for any night of the week and you could even use boneless chicken breasts sliced thinly into strips instead of buying the chicken tenders or use frozen chicken tenders if that is what you like best and eliminate the entire step of breading the chicken.

That’s all I have for today. Tomorrow is Father’s Day so I don’t know if I will get around to doing a post or not. We’ll have to see how the say goes, but I do have some recipes that I used this week that I intend to post, so keep checking back for those. Until next time, enjoy the rest of your day, a happy Father’s Day to all of the Dads out there, and enjoy your meal!

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Posted by on June 15, 2013 in Cooking, Dinner, Lunch, Poultry, Sandwiches

 

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