SPICY CHICKEN TENDERS
These quick chicken bites from Carol Dodds in Aurora, Ontario are moist, delicious and boast traditional East Indian flavors of cinnamon, ginger and curry. "I serve this simple dish with rice and veggies for a great meal," says Carol. TIP: Warm up your next fall gathering with Carol's Spicy Chicken Tenders for appetizers. Simply double the recipe and serve with fancy party picks.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine water and seasonings; brush over both sides of chicken tenders. Place in a bowl and toss to coat; refrigerate for 15 minutes., Place chicken on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 3 minutes on each side or until meat is no longer pink.
Nutrition Facts : Calories 108 calories, Fat 1g fat (0 saturated fat), Cholesterol 67mg cholesterol, Sodium 343mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
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.
CRISPY & SPICY CHICKEN TENDERS MY WAY
Kentucky Fried Chicken "original" is one of my favorites, however, this recipe is just as good because it is made "My Way." That is, using many different spices and instant potato flakes to give it a tasty, spicy & crispy crunch (and without chicken skins). Once the ingredients are prepared, this recipe is a quick and easy one to make and enjoy.
Provided by SkipperSy
Categories < 4 Hours
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- BROCCOLI SLAW Preparation(To make your own)- Cut off ¼ of the bottom hard part of the broccoli stem and discard, then cut just below the flowerets, next take a carrot peeler and remove the outside hard part of the broccoli, then cut in half and then make thin match stick size slices, next add match stick slivers of baby carrots and finally add a small amount of red cabbage for color, mix together and set aside.
- CHICKEN PIECES Preparation- Cut chicken breast into thin slices, then with a meat hammer tenderizer/pound each side flat, set aside.
- SPICE MIX Preparation- Combine with potato flakes the 9 spices listed just below the potato flakes, mix and set aside.
- VEGETABLE THICKENING SAUCE Preparation- In a cup combine the soy sauce, 2 tablespoons of water, cornstarch and mix well, set aside.
- COOKING INSTRUCTIONS.
- Pre-heat oven to 425 degrees.
- In a baking pan about 13" x 9" (larger size for 2 chicken breasts), line with aluminum foil (if you prefer an easy clean-up) and then add 2 tablespoons oil & 3 tablespoons melted butter or margarine, then spread around the surface of the pan.
- Dip the chicken into the beaten egg and then coat chicken pieces thoroughly in the potato flake mixture.
- Next add to baking pan and cook uncovered for about 7-10 minutes, next turn all the pieces and cook another 7-10 or so minutes, check to see if the pieces are done and not overcooked (very thin slices will cook faster the thicker ones).
- While the chicken is cooking, in wok add 2 tablespoons oil, ginger and garlic and stir a few seconds, next add the broccoli slaw, stir-fry for about 2 minutes (add a touch of water as needed).
- Next add the thickening sauce to the wok and stir fry a few moments more, then add the 3 tablespoons of the cilantro leaves, stir briefly, then place the vegetables around the edge of a nice sized plate for serving.
- When the chicken is done add to the center of the plate, drizzle the honey on the chicken pieces and next add the cilantro sprigs as garnish.
- Enjoy!
- NOTE.
- This recipe is for 2 servings, however, if you add a second chicken breast just double the ingredients and it can then easily serve 4 people,
- Further, this recipe was created for one of the RSC contests and Broccoli Slaw and Honey had been required ingredients. However, you can cut down on the preparation and cooking time for this recipe by eliminating the Broccoli Slaw (steps #1 and #4) and Honey if you would like.
- Also, adding a pinch of Bijol coloring to the spice mix, will give the chicken pieces a slightly yellow and appealing color.
Nutrition Facts : Calories 715.5, Fat 49.2, SaturatedFat 16.1, Cholesterol 250.3, Sodium 795.6, Carbohydrate 23.3, Fiber 2.4, Sugar 10.5, Protein 45.8
SPICY CHICKEN TENDERS
East Indian flavored chicken. Recipe calls for tenders but I think it would work just as well with skinless, boneless breasts or thighs if you adjust the cooking time (maybe baking for 15 minutes and then broiling). From the Dec/Jan 2011 issue of Taste of Home. Submitted by Carol Dodds.
Provided by berry271
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine water and spices and brush over both sides of the tenders.
- Place in a resealable bag and marinade in fridge for 15 minutes.
- Spray a broiler pan with cooking spray.
- Place chicken on pan and broil 3 minutes on each side or until meat is no longer pink.
AWESOME PRETZEL CHICKEN TENDERS WITH SPICY HONEY DIJON SAUCE
Steps:
- In a small bowl, combine basil, oregano, granulated garlic, salt, pepper and red pepper flakes. Place buttermilk and half the spice mix into a double-lined resealable plastic bag. Add chicken and massage bag until well coated. Refrigerate 6 to 12 hours. Reserve remaining spice mix.
- Place almonds in plastic bag. Break up with rolling pin or mallet (flat side) until mixture looks part rough chopped part crumbs. Remove almonds and place into shallow bowl. Put pretzels in same bag and mash with mallet or rolling pin until it looks like a mixture of large breadcrumbs and powder. Add to almonds mix to combine.
- In a large fry pan, pour canola oil until it measures about 1 1/2 -inches high in pan. Heat over high, until oil is hot, but not smoking, temperature, 350 degrees.
- Remove tenders from buttermilk and dredge in almond-pretzel mixture, pressing mixture into the tenders. Gently add tenders, in batches, to the oil. Be sure not to over crowd the pan. Fry tenders until they are dark golden brown, being careful not to burn, about 5 minutes or until cooked through. Remove and drain on a cookie sheet lined with a wire rack. Serve immediately with Spicy Honey Dijon Sauce or keep warm in a 200 degree F oven.
- In a small food processor, combine all ingredients. Refrigerate until ready to use.
SPICY FRIED CHICKEN STRIPS
Spicy chicken strips fried to perfection. This was one of those things that I came up with in a mood of "I wonder how this will taste in there?"
Provided by heatherdickason
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Mix milk and egg together in a medium bowl. Mix flour, bread crumbs, Creole seasoning, and pepper together in a second bowl until well combined.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Dip chicken strips into egg wash, and then roll through flour mixture until fully coated.
- Fry the chicken strips in the hot oil until golden brown, no longer pink in the centers, and juices run clear, 10 to 12 minutes per side.
Nutrition Facts : Calories 433.6 calories, Carbohydrate 37.2 g, Cholesterol 175.8 mg, Fat 13.2 g, Fiber 1.9 g, Protein 38.9 g, SaturatedFat 3 g, Sodium 928.1 mg, Sugar 2.5 g
BAKED SPICY CHICKEN TENDERS WITH HONEY-MUSTARD SAUCE
This is a delicious and spicy appetizer that does not contain all the calories of the usual fried cousins you find in a restaurant.
Provided by Dedee Royale
Categories Poultry
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Place an oven rack in the center of the oven. Preheat to 425F degrees.
- Spray a heavy baking sheet liberally with vegetable oil cooking spray.
- In a small bowl place cornstarch.
- In a 2nd small bowl whisk together egg, salt and hot sauce.
- In a 3rd bowl, mix together cornmeal, panko crumbs, chili powder and cayenne powder.
- Dredge the chicken strips in the cornstarch, then into the egg mixture, allowing egg to drip off.
- Dredge chicken in the cornmeal/bread crumb mixture, coating well.
- Arrange in a single layer on prepared baking sheet.
- Drizzle with a little olive oil.
- Bake 15 minutes till crispy.
- Blend honey and mustard together till smooth and serve with chicken tenders.
CHICKEN TENDERS WITH SPICY RICE AND RED PEPPERS
Make and share this Chicken Tenders With Spicy Rice and Red Peppers recipe from Food.com.
Provided by PanNan
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 300 degrees.
- Mix cilantro, cumin, paprika, salt and 1/2 the lime juice in small bowl.
- Coat chicken with mixture.
- Heat olive oil in large skillet over medium-high heat; add chicken.
- Cook until lightly browned on one side, about 2 minutes; turn.
- Cook to brown other side.
- Remove chicken to baking pan; place in oven to finish cooking, 15 minutes.
- Meanwhile, add onion, red pepper and jalapeño to same skillet over high heat.
- Cook 2 minutes.
- Add rice and ground red pepper.
- Cook, stirring, 1 minute.
- Pour in broth.
- Heat to boil.
- Cover; cook until rice is tender, 15 minutes Transfer rice to serving platter.
- Top with chicken.
- Drizzle with remaining lime juice.
Nutrition Facts : Calories 500.5, Fat 11.8, SaturatedFat 2.1, Cholesterol 72.6, Sodium 1107.5, Carbohydrate 61.1, Fiber 2.1, Sugar 2.7, Protein 34.3
SPICY CHICKEN TENDERS
These spicy chicken tenders get a little heat from red pepper and chili powder. Serve with a side of ranch dressing for dipping.
Provided by By Brooke Lark
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Line cookie sheet with parchment paper.
- In a pie plate, combine the Bisquick mix, onion powder, red pepper, chili powder, paprika, celery salt and sugar. Stir together until well mixed.
- In medium bowl, mix egg and milk with whisk until well blended. Spoon 1 to 2 tablespoons egg mixture into the Bisquick mixture; stir until little lumps form.
- Dip the chicken breast tenders into the egg mixture, then into the Bisquick mixture, then back into the egg mixture and finally back into the Bisquick mixture. Place on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
- Bake 12 to 14 minutes, turning halfway through bake time, until no longer pink in the center. Serve tenders with ranch dressing if desired.
Nutrition Facts : ServingSize 1 Serving
SPICY BAKED CHICKEN TENDERS WITH A GARLIC BASIL AIOLI
Now, I think everyone likes chicken fingers or tenders, but I get tired of those made the traditional way with the seasoned bread crumbs, parmesan cheese and a marinara sauce for dipping. So, I tried to come up with something a bit spicy and a unique dipping sauce for a unique taste. This is my version. Spicy seasoning, and the panko makes it a bit lighter. Baked vs fried and then the aioli is to me what sets this apart. Since this is finger food, I love to serve this with fresh corn on the cob, and my salad cups. Basically a small chopped salad served in a small lettuce cup. This just makes it a great easy "finger food" dinner.
Provided by SarasotaCook
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Aioli -- Mix the mayonnaise, red wine vinegar, garlic, basil, salt and pepper. Check for seasoning and cover and refrigerate.
- Chicken -- I like to cut the chicken into finger size pieces. I don't like them too thin as they will dry out, but because they are baked I like to cut them around 1/2" thick (I like to think they are about the size and thickness of my thumb).
- Chicken Flour Base -- In a large baggie add the flour, salt and pepper. Dredge each chicken piece in the flour mixture and then toss well to coat. Make sure to shake off the excess flour. Just set to the side until they are all coated.
- Panko and Egg -- I like to grind up the panko a bit to make the crumbs a bit finer. I just used my mini food processor to grind them up. Then to the panko, I added all the seasonings (except the salt and pepper) which we already used in the flour mix. Then add the panko to a small pan. In another pan, add the eggs and beat well.
- Dredge -- Now dip each piece of chicken, already dredged in flour into the egg and then the panko seasoning. Set on a baking sheet lined with parchment paper or you can use foil.
- Bake -- Spray the chicken with olive oil (both sides). Now I have an atomizer which I fill with olive oil. But you can buy a olive oil spray like "Pam." right at the store. But I use my atomizer all the time and well worth the 10.00 investment. Those recipes that cause for a drizzle of olive oil -- using an atomizer will save you tons of money. Well, time to bake. I bake at 400 for about 12-15 minutes depending on the thickness of the chicken. They should be golden brown.
- Serve -- Just serve the chicken strips with the Basil Aioli.
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