Honey Roasted Peanut Crusted Chicken Tenders Recipes

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HONEY ROASTED PEANUT CRUSTED CHICKEN TENDERS

We coated chicken breast tenders with a honey roasted peanut-coating for an easy-to-make meal that's ready in just 30 minutes. Add some cayenne pepper to the mix for a little added flavor zing.

Provided by By Inspired Taste

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7



Honey Roasted Peanut Crusted Chicken Tenders image

Steps:

  • Heat oven to 350°F. Line cookie sheet with foil or cooking parchment paper.
  • In shallow bowl, mix flour, salt and red pepper. In second bowl, beat eggs with fork or whisk. In third bowl, mix peanuts and bread crumbs.
  • Coat chicken tenders with flour mixture, shaking off excess. Dip chicken tenders in eggs, then coat both sides with peanut mixture. Place on cookie sheet.
  • Bake 18 to 20 minutes, turning once, or until chicken is no longer pink in center and coating is golden brown.

Nutrition Facts : ServingSize 1 Serving

1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 eggs
3/4 cup honey-roasted peanuts, finely chopped
1/2 cup Progresso™ panko crispy bread crumbs
1 lb uncooked chicken breast tenders (not breaded)

CRUNCHY HONEY ROASTED CHICKEN FINGERS

Chopped honey-roasted peanuts add extra crunch to these chicken breast fingers! Dive them into just one or both of our sweet n' sassy dipping sauces.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 4

Number Of Ingredients 10



Crunchy Honey Roasted Chicken Fingers image

Steps:

  • Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
  • Mix Bisquick mix, peanuts and salt in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
  • Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
  • Meanwhile, in separate small bowls, mix Honey Mustard Dipping Sauce and Creamy Honey Dipping Sauce until each is well blended. Serve chicken fingers with dipping sauces.

Nutrition Facts : Calories 500, Carbohydrate 43 g, Cholesterol 130 mg, Fat 3, Fiber 1 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 30 g, TransFat 1 g

2/3 cup Original Bisquick™ mix
1/3 cup finely chopped honey-roasted peanuts*
1/2 teaspoon salt or garlic salt
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted
1/4 cup honey or real maple syrup
1 1/2 tablespoons Dijon or yellow mustard
2 tablespoons honey
1/4 cup mayonnaise or sour cream

TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE

Fry Tony's Chicken Tenders recipe from Down Home with the Neelys on Food Network, then dunk each panko-crusted bite in homemade honey mustard sauce.

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 30m

Yield 3 to 5 servings

Number Of Ingredients 16



Tony's Chicken Tenders with Honey Mustard Sauce image

Steps:

  • Preheat oil to 350 degrees F.
  • Cut the chicken breasts into long strips and set aside.
  • Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
  • Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
  • Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
  • Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.
  • Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

Peanut oil, for frying
2 pounds boneless, skinless chicken breasts
3 eggs
1 cup all-purpose flour
2 cups panko bread crumbs
1 teaspoon garlic powder
1 teaspoon lemon-pepper
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
Honey Mustard, recipe follows
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons mayonnaise
1 tablespoons lemon juice
Salt and pepper

EASY BAKED CHICKEN TENDERS

A wholesome twist on the classic favorite chicken tenders....I personally would prefer these baked over fried any day!

Provided by Tarryn

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Yield 4

Number Of Ingredients 9



Easy Baked Chicken Tenders image

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  • Place egg in a shallow dish. Place bread crumbs, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well. Dip 2 chicken strips into egg and then place into bread crumb mixture and shake to coat. Place coated chicken pieces onto the prepared baking sheet. Repeat with remaining chicken.
  • Spray each chicken tender with cooking spray 2 times.
  • Bake tenders in the preheated oven for 7 minutes; flip, continue to bake on opposite side until no longer pink in the centers, about 7 minutes more. Remove from the oven.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil tenders in the preheated oven for extra crunch, about 2 minutes more.

Nutrition Facts : Calories 172 calories, Carbohydrate 25.6 g, Cholesterol 72.2 mg, Fat 3.7 g, Fiber 0.5 g, Protein 16.7 g, SaturatedFat 1 g, Sodium 688.7 mg, Sugar 0.7 g

vegetable cooking spray (such as I Can't Believe It's Not Butter!®)
1 egg, beaten
1 ¼ cups panko bread crumbs
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon ground black pepper
4 skinless, boneless chicken tenders, cut into 1/2-inch strips lengthwise

PEANUT-CRUSTED CHICKEN

With the flavors of ginger, honey and garlic, this aromatic chicken from our Test Kitchen is sure to please. Crunchy peanuts and panko make it a crispy favorite you'll rely on again and again.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11



Peanut-Crusted Chicken image

Steps:

  • In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for up to 4 hours. , In another large resealable plastic bag, combine the bread crumbs, peanuts, paprika and pepper. Drain and discard marinade. Add chicken to crumb mixture, one piece at a time, and shake to coat. , Place in a 13-in. x 9-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear.

Nutrition Facts : Calories 197 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 267mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

1/4 cup reduced-sodium soy sauce
2 tablespoons rice vinegar
3 garlic cloves, minced
1 green onion, thinly sliced
1 tablespoon honey
1 teaspoon minced fresh gingerroot
4 boneless skinless chicken breast halves (4 ounces each)
1/2 cup panko bread crumbs
1/4 cup chopped unsalted peanuts
1/4 teaspoon paprika
1/4 teaspoon pepper

HONEY NUT CHICKEN STICKS

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11



Honey Nut Chicken Sticks image

Steps:

  • Preheat oven to 400 degrees F.
  • Season chicken tenders with salt and pepper. Place flour in a large shallow dish. Coat chicken in flour. Beat eggs and milk in a shallow dish. Combine cereal, bread crumbs, paprika, poultry seasoning, grill seasoning and vegetable oil in food processor. Transfer breading to a shallow dish. Place a nonstick baking sheet near chicken breading station. In batches, take flour coated chicken and coat in eggs then in breading and place on nonstick cookie sheet. When all the chicken has been coated, transfer to oven and bake 15 minutes, until evenly brown and cooked through. Cool and serve, or pack up for a picnic! This chicken may be served hot or cold.

Nutrition Facts : Calories 422 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 159 milligrams, Sodium 475 milligrams, Carbohydrate 33 grams, Fiber 2 grams, Protein 39 grams, Sugar 4 grams

2 pounds chicken tenders
Salt and pepper
1 cup all-purpose flour
3 eggs
A splash milk
2 cups honey nut flavored cereal (recommended: Honey Nut Corn Flakes)
1 cup bread crumbs
1 tablespoon sweet paprika
1 tablespoon poultry seasoning
2 tablespoons grill seasoning (recommended: Montreal Seasoning)
1/4 cup vegetable oil, eyeball it

PEANUT-CRUSTED CHICKEN BREASTS

Peanut breading gives these chicken breasts a delicious crunch and keeps them meltingly tender.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 9



Peanut-Crusted Chicken Breasts image

Steps:

  • Preheat oven to 475 degrees. Line a rimmed baking sheet with aluminum foil; lightly oil, and set aside. In a food processor, pulse peanuts and bread until coarsely ground. Transfer to a wide rimmed medium bowl; whisk in oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
  • In a large bowl, beat eggs; season generously with salt and pepper. Add chicken, and turn to coat. One piece at a time, dredge in peanut breading, gently pressing onto chicken; transfer to prepared baking sheet. Bake until lightly browned and just cooked through, about 15 minutes.
  • While chicken is baking, cook asparagus in a large saucepan of boiling salted water until tender, 3 to 4 minutes, depending on thickness. Drain and transfer to a bowl along with butter and lemon zest; season with salt and pepper, and toss to combine. Serve chicken with asparagus.

1 tablespoon olive oil, plus more for baking sheet
3/4 cup unsalted peanuts
3 slices white sandwich bread, torn into small pieces
Coarse salt and ground pepper
2 large eggs
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
1 1/2 pounds asparagus, trimmed
1 tablespoon butter
2 teaspoons finely grated lemon zest

PEANUT CRUSTED CHICKEN TENDERS

Make and share this Peanut Crusted Chicken Tenders recipe from Food.com.

Provided by TARGETreg Recipes

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9



Peanut Crusted Chicken Tenders image

Steps:

  • Season the tenders with salt, pepper and paprika. Place in a large bowl or in a large plastic bag with a zip-lock closure. Add buttermilk, mix well and marinate at room temperature for 30 minutes or for up to one day in advance refrigerated.
  • Preheat the oven to 350°F and line 2 baking sheets with foil. Lightly oil the foil.
  • Combine the Planter's Peanuts and the breadcrumbs in the bowl of a food processor. Process until the peanuts are finely ground. Empty into a large bowl for dipping.
  • Place the flour in a separate bowl. Beat the eggs until frothy in another bowl. Working with one tender at a time, lift the fingers to drain off excess buttermilk and roll in the flour, making sure it is thoroughly coated. Transfer to the bowl with the egg and turn to coat. Roll in the Planter's Peanut mixture until completely coated. Place on the baking sheets and bake, turning once, until firm to the touch and lightly browned, 20 to 25 minutes. Season with salt and pepper. Serve warm.

2 1/2 lbs chicken tenders or 4 boneless skinless chicken breasts, cut into thick fingers
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon paprika
2 cups buttermilk
2 cups peanuts
1/2 cup breadcrumbs
1 cup all-purpose flour
3 large eggs

BAKED HONEY CHICKEN TENDERS RECIPE

With a great recipe using a combination of honey and soy sauce you will create the best sweet and sticky baked honey chicken tenders you have ever had.

Provided by Camille Beckstrand

Categories     Main Course

Time 1h40m

Number Of Ingredients 7



Baked Honey Chicken Tenders Recipe image

Steps:

  • Spray a 9 x 13 inch baking pan with non-stick cooking spray.
  • Arrange chicken tenders in single layer in pan.
  • In a medium-sized bowl, mix together honey, soy sauce, ginger, garlic, and dried onions. Pour mixture over chicken. Cover pan with plastic wrap and let marinate in fridge for about an hour (I let mine marinate for about 3 hours), turning chicken once, about half way through marinating time.
  • Preheat oven to 425 degrees.
  • Remove chicken from fridge, discard plastic wrap, and bake chicken for about 20 minutes.
  • Remove chicken from oven, turn chicken pieces over, top with sliced green onions, and return to oven and bake for 10 more minutes (or until chicken is no longer pink and juices run clear).

Nutrition Facts : Calories 246 kcal, Carbohydrate 18 g, Protein 34 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 97 mg, Sodium 718 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving

2 pounds boneless skinless chicken breast tenders
1/3 cup honey
1/4 cup soy sauce
1 teaspoon ground ginger
1 teaspoon minced garlic
2 Tablespoons dried minced onions
4 green onions

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