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.
GRILLED CHICKEN TENDERS
I love this marinade, it permeates the grilled chicken tenders and has a great flavor. I usually grill extra for leftovers... perfect for salads and sandwiches.
Provided by piejava
Categories Meat and Poultry Recipes Chicken
Time 3h15m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk water, soy sauce, olive oil, lemon juice, brown sugar, and garlic together in a large glass or ceramic bowl. Add chicken tenders and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 3 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Place chicken on the grill and reduce heat to low. Cook for 1 minute, then turn and grill until no longer pink in the center and the juices run clear, 4 to 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 109.3 calories, Carbohydrate 3.6 g, Cholesterol 31.9 mg, Fat 4.7 g, Fiber 0.2 g, Protein 12.7 g, SaturatedFat 0.8 g, Sodium 931.3 mg, Sugar 2 g
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
GRILLED BUTTERMILK CHICKEN
Saturated, seasoned buttermilk makes this chicken juicy and moist. The process has been simplified to make it quick and easy. It can be scaled to large groups (100+) easily. I often cook for a large church and this is one easy recipe for a group of 100 hungry college students!
Provided by dishgracepoint
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h30m
Yield 16
Number Of Ingredients 8
Steps:
- Whisk buttermilk, hot sauce, salt, red pepper flakes, Italian seasoning, pepper, and sugar in a bowl until salt is dissolved.
- Place chicken in a large stockpot. Add buttermilk mixture and toss until each chicken thigh is evenly coated.
- Place chicken in resealable bags; squeeze the air out. Marinate in the refrigerator, 2 hours to overnight.
- Preheat grill for medium heat and lightly oil the grate. Grill chicken, turning occasionally, until grill marks form, about 5 minutes per side.
Nutrition Facts : Calories 193.2 calories, Carbohydrate 1 g, Cholesterol 70.9 mg, Fat 11.9 g, Fiber 0.3 g, Protein 19.3 g, SaturatedFat 3.3 g, Sodium 551.6 mg, Sugar 0.6 g
GRILLED BUTTERMILK CHICKEN
I created this recipe years ago after one of our farmers market customers, a chef, shared the idea of marinating chicken in buttermilk. The chicken is easy to prepare and always turns out moist and delicious! I bruise the thyme sprigs by twisting them before adding them to the buttermilk mixture; this tends to release the oils in the leaves and flavor the chicken better. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Place the buttermilk, thyme, garlic and salt in a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 8 hours or overnight, turning occasionally., Drain chicken, discarding marinade. Grill, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side.
Nutrition Facts : Calories 189 calories, Fat 4g fat (1g saturated fat), Cholesterol 95mg cholesterol, Sodium 168mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
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.
SPICED CHICKEN TENDERS WITH DIPPING SAUCES
Steps:
- Heat several inches of oil in a deep pot to 375 degrees F.
- For the chicken: In a large plastic zip top bag, combine flour, marinade mix and pepper. Set aside. In another bag, add corn bran. Using a rolling pin, gently crush cereal to coarse ground crumbs. Mix egg and milk in a shallow bowl. Soak chicken strips in buttermilk mixture. Take a few strips at a time, and toss in seasoned flour mix. Shake off excess flour and dip in buttermilk mix again. Toss in cereal crumbs. Repeat with remaining chicken strips. Fry chicken strips in batches until golden brown and cooked through, about 6 to 7 minutes per batch. Drain on paper towels. Serve with dipping sauces.
- For the dipping sauces: Make the ketchup sauce. In a small bowl, combine ketchup, 1/2 cup honey and Worcestershire. Make the mustard sauce. In a small bowl, combine remaining honey and mustard.
HERBED CHICKEN TENDERS WITH TOMATO SAUCE
Make and share this Herbed Chicken Tenders With Tomato Sauce recipe from Food.com.
Provided by redsoxgirl09
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Sauce.
- 1 Heat the olive oil in a pot over medium-high heat. Sauté the onions, stirring often, until translucent, about 3 minutes. Add the garlic and cook another minute.
- 2 Add the tomato paste, mix well and cook for 1-2 minutes more. The tomato paste should darken to a brick-red color.
- 3 Add the tomato sauce or crushed tomatoes, salt and sugar and bring to a boil. Cook this for 5 minutes if using tomato sauce, 10 minutes if using crushed tomatoes.
- 4 Put the sauce into a blender and purée until smooth. Hold your hand over the blender lid to keep it from popping off, and start the blender at a low setting and work up to the highest.
- The sauce will keep in the fridge for up to a week.
- The Tenders.
- 1 Soak tenders in buttermilk for 15-30 minutes. While the tenders are soaking, make the sauce (see sauce directions above).
- 2 Mix together the breadcrumbs, Italian seasoning, and salt in a shallow bowl.
- 3 Heat oven to 500°F Line a roasting pan with foil. Brush the top of the foil with vegetable oil to help prevent sticking, or use a Silpat sheet. One by one, remove the chicken tenders from the buttermilk and place in the bowl with breadcrumbs, coating them on all sides with the breadcrumbs. Place on the roasting pan.
- 4 Drizzle a little melted butter over each chicken tender. Place in the oven and bake for about 12 minutes, until the chicken is cooked through, and the pieces are lightly browned.
- Serve with a bowl of the sauce for dipping.
Nutrition Facts : Calories 467.3, Fat 16.7, SaturatedFat 5.9, Cholesterol 150.6, Sodium 1810.2, Carbohydrate 19.8, Fiber 2.1, Sugar 11.3, Protein 57.9
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