Recipes for "tenders"

Combine the yogurt or sour cream and 1 1/2 teaspoons of ranch dip seasoning in a small bowl. Cover and refrigerate until ready to serve.

Crack the eggs in a shallow bowl and beat. Combine the flour and the remaining contents of the ranch seasoning packet in another shallow bowl. Add the panko and potato chips to a third bowl.

Season the tenders with salt and pepper. Working with one at a time, dredge the tenders in the flour mixture. Tap off excess, then dip in the egg mixture to coat. Briefly let any excess drip off, then dredge in the breadcrumb mixture, turning to coat all sides.

Transfer to a plate or baking sheet. Repeat the process with the remaining tenders.

Simply Recipes / Sara Haas

Simply Recipes / Sara Haas

Line a baking sheet with a wire rack.

Spray both sides of the tenders with cooking spray. Working in 2 to 3 batches, add them to the air-fryer basket in a single layer. Cook for 5 minutes, then flip and cook until the internal temperature reaches 165°F, about 5 to 6 more minutes.

Transfer to the wire rack and cover loosely with foil to keep warm while cooking any remaining batches. Serve with ranch dip.

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Simply Recipes / Sara Haas

1. Preheat the oven to 450° F. Line a baking sheet with parchment paper or rub with olive oil.

2. In a bowl, combine the chicken, 2 tablespoons brown rice flour, onion powder, garlic powder, salt, and black pepper. Toss well to coat.

3. In a separate bowl, mix 3/4 cup brown rice flour, the coconut, paprika, turmeric, and lime zest. Pour over 3/4 cup buttermilk and mix until a thick batter forms. Add additional buttermilk to loosen if needed. The batter should be thick.

4. Add the chicken and toss to coat. Place each piece on the prepared baking sheet. Do not overcrowd the baking sheet. Reserve any batter left in the bowl. Drizzle the chicken with olive oil. Bake 10 minutes. Remove from the oven, spoon the remaining batter in the bowl onto the chicken. Drizzle again with oil. Bake another 15 minutes until crisp all around. Sprinkle with sea salt.

5. To make the sauce: combine all ingredients in a bowl.

6. Serve the chicken with the sauce. Enjoy!

Heat oil in a large skillet over medium heat.

Meanwhile, beat together milk and egg in a shallow bowl. Stir together instant mashed potatoes, salt, and pepper in another shallow bowl.

Stir chicken tenders with milk mixture to coat thoroughly, then shake off excess milk and dip each tender into potato flakes.

Cook breaded tenders in hot oil until golden brown, 7 to 10 minutes. Drain on a paper towel-lined plate.

Preheat the oven to 375 degrees F (190 degrees C).

Place beaten egg in a shallow bowl. Place cornstarch and garlic salt into a large resealable plastic bag.

Dip chicken in beaten egg, allowing excess to drip off. Drop chicken into cornstarch mixture, seal the bag, and shake until well coated.

Heat oil in a large skillet over medium heat. Cook chicken in hot oil, turning occasionally, until browned, about 5 minutes. Transfer chicken to a baking dish.

Stir together vinegar, sugar, broth, ketchup, soy sauce, and salt in a medium bowl. Pour over chicken in the baking dish.

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil.

Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes.

Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.

Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.

Combine oil, garlic, thyme, lemon zest, and lemon juice in a large bowl. Season chicken with salt and pepper. Toss chicken in oil mixture. Set aside to marinate, about 5 minutes.

Spray a non-stick skillet with cooking spray and place over medium-high heat. Cook chicken tenders until lightly brown and cooked through, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.

Stir paprika, salt, and pepper together in a small bowl. Beat eggs in another bowl. Place bread crumbs in a third bowl.

Sprinkle seasoning over chicken pieces. Dip pieces in beaten egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer on the prepared pan.

Bake in the preheated oven for 15 minutes, turning halfway through.

Meanwhile, stir sugar, lemon juice, and curry powder together in a small saucepan over medium-low heat. Cook and stir until sugar dissolves, about 5 minutes.

After chicken has cooked for 15 minutes, remove from the oven and drizzle lemon sauce over top. Return to the oven and bake for 5 more minutes.

Place flour in a shallow dish. Combine honey and Dijon mustard in another shallow dish. Place bread crumbs in a third shallow dish.

Season chicken tenders with salt and black pepper. Dredge tenders in flour; shake off excess. Dip into honey-mustard mixture. Press into bread crumbs to coat both sides, pressing crumbs into tenders. Place breaded tenders, unstacked, onto a plate. Repeat with remaining tenders.

Melt 2 tablespoons butter in a large skillet. Add tenders; cook until golden brown, 4 to 5 minutes. Carefully flip tenders, add remaining 1 tablespoon butter, cook until chicken is fully cooked and golden brown, 2 to 3 minutes more.

Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.

Meanwhile, combine flour, paprika, parsley, seasoned salt, and pepper in a large bowl. Beat egg in a separate bowl.

Dredge each chicken tender in seasoned flour. Dip in beaten egg, then back in seasoned flour.

Coat basket with cooking spray; place as many coated chicken tenders in the air fryer basket as you can without overcrowding. Lightly mist the tops of the tenders with cooking spray.

Cook in the preheated air fryer for 8 minutes. Flip chicken over and lightly mist the tops with more cooking spray. Continue cooking until an instant-read thermometer inserted into the center of chicken reads 165 degrees F (74 degrees C), about 7 to 8 minutes more. Repeat with any remaining chicken tenders.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Season chicken tenders with BBQ rub. Wrap each tender with 2 thin strips of bacon, tucking in the ends to secure.

Mix together honey and water in a small bowl. Set aside.

Place chicken tenders on the preheated grill and reduce heat to medium-low. Close lid and grill tenders, turning every 2 to 3 minutes, until bacon is browned and chicken has reached an internal temperature of 165 degrees Fahrenheit (73 degrees C), 12 to 14 minutes. For crispier bacon, increase heat during the last 2 minutes of cooking.

Move tenders to indirect heat and brush with honey mixture. Transfer to a plate and serve.

Beat the egg together with the milk in a shallow bowl. Combine the walnuts, flour, tarragon, and salt in a second shallow bowl. Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly, and place on a plate.

Melt the butter with the oil in a large skillet over medium-high heat. Fry the chicken in small batches in the butter mixture until the coating is browned and crispy, about 5 minutes. Test one to be sure it is cooked through. Chicken should be no longer pink and juices run clear. Drain on paper towels.

Preheat the oven to 350 degrees F (175 degrees C). Place a cooling rack on top of a rimmed baking sheet.

Mix paprika, salt, and onion powder together in a small bowl. Sprinkle seasoning over both sides of each chicken tender. Wrap each tender with two strips of bacon, tucking the ends in to secure.

Mix brown sugar and chili powder together in a small bowl. Gently roll each bacon-wrapped tender in the brown sugar mixture, pressing down to ensure good coverage.

Arrange tenders on top of the prepared cooling rack, making sure to not overcrowd.

Bake in the preheated oven until bacon is crisp and chicken is no longer pink in the center and the juices run clear, about 30 minutes.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x8-inch casserole dish with cooking spray.

Stir together barbeque sauce, barbeque seasoning, and caramel sauce in a shallow dish until combined. Reserve 2 tablespoons mixture for basting.

Dip each chicken tender into barbeque sauce mixture; coat thoroughly. Place in the prepared casserole dish.

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. Baste with reserved sauce and bake 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Mix together garlic powder, onion powder, paprika, salt, and pepper in a bowl. Sprinkle on both sides of chicken tenders.

Heat olive oil in a large skillet over medium heat. Add chicken tenders and sear until browned, about 3 minutes per side. Remove to a plate and loosely tent with foil.

Reduce heat to medium and melt butter in the skillet. Add mushrooms and onion and cook until mushrooms start to brown, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

Whisk together half-and-half, chicken broth, lemon juice, 2 tablespoons dill, and cornstarch in a medium bowl; add to the skillet. Stir until sauce is slightly thickened, about 3 minutes, and season with salt and pepper.

Reduce heat to low, add chicken and any accumulated juices to the pan. Simmer until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle the remaining tablespoon of dill on top of chicken, and serve with lemon wedges.

Preheat the oven to 400 degrees F (200 degrees C).

Whisk pesto and mayonnaise together in a bowl. Dredge both sides of each chicken tender in pesto mixture and coat with bread crumbs. Arrange tenders on a baking sheet.

Bake in the preheated oven for 15 minutes. Turn chicken pieces and continue baking until chicken is no longer pink in the center and juices run clear, about 15 more minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).

Stir mustard, honey, orange juice, garlic together in a glass or ceramic bowl. Transfer 1/4 cup mustard mixture to a bowl to use as a dipping sauce; add chicken to the remaining mustard mixture and toss to coat. Marinate chicken for at least 30 minutes, or up to 3 hours.

Preheat an oven to 450 degrees F (230 degrees C). Place wire cooling racks onto baking sheets.

Stir whole wheat flour and 1/2 teaspoon salt together in a shallow bowl. Stir bread crumbs and 1/2 teaspoon salt together in another shallow bowl. Place beaten eggs in another shallow bowl.

Gently press a chicken strip into the flour mixture to coat and shake to remove excess flour. Dip into the beaten egg, then press into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken strips onto baking sheets prepared with wire cooling racks.

Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, 15 to 18 minutes. Serve with reserved mustard sauce.

Rinse chicken tenders under cold running water and wash off any ice. Pat dry with paper towels. Lightly spray chicken tenders with avocado oil and season with salt and pepper.

Place chicken tenders in an air fryer basket, making sure the pieces don't overlap.

Cook in the air fryer at 360 degrees F (180 degrees C) for 15 minutes. Turn chicken tenders over and continue cooking until chicken is no longer pink in the center and the juices run clear, about 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Combine mayonnaise, honey, mustard, and garlic powder for the dipping sauce in a small bowl and set aside.

Combine paprika, garlic powder, onion powder, salt, and pepper in a small dish. Sprinkle evenly on both sides of the chicken tenders.

Pulse pretzels in a small food processor or blender jar until evenly crushed, but not powdery. Place pretzel crumbs into a shallow dish. Lightly whisk egg and water In a second dish. Add flour to a third dish. Place dishes in the following order: flour, egg mixture, pretzels.

Dip each tender into flour, shaking off any excess. Next, dip into egg mixture, letting any excess drip off. Coat chicken in pretzel crumbs last and place on the prepared baking sheet. Spray liberally with cooking spray.

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 13 to 15 minutes. Turn tenders over halfway through cooking, and spray with additional cooking spray. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with the dipping sauce.

Preheat an air fryer to 370 degrees F (190 degrees C).

Place pork rinds in a food processor and pulse to the size of bread crumbs. Place in a shallow bowl. Mix flour and barbecue seasoning together in a shallow dish. Beat egg in a third shallow bowl.

Coat each chicken tender first in the flour mixture, then dip in beaten egg, and finally coat in pork rind crumbs.

Spray the basket of the air fryer with nonstick cooking spray. Arrange 1/2 of the chicken tenders in the air fryer basket, making sure none are touching. Spray the top of each tender with cooking spray. Cook until chicken is cooked through and no longer pink at the center, about 15 minutes. Repeat with remaining tenders.

Crush cereal in a food processor to make fine crumbs. Place crushed cereal in a shallow bowl.

Whisk flour, salt, and black pepper together in a shallow bowl. Beat eggs and Buffalo wing sauce together in a separate shallow bowl.

Gently press a chicken tender into the flour mixture to coat and shake off excess flour. Dip into the beaten egg, then press into crushed cereal. Gently toss between your hands so any crumbs that haven't stuck can fall away. Place coated chicken tenders in a single layer on a plate while coating the rest; do not stack. Repeat for remaining chicken tenders.

Heat olive oil in a skillet over medium heat. Working in batches, cook each chicken tender in hot oil, turning once, until cooked though and golden brown on both sides, 3 to 4 minutes per side. Transfer cooked chicken to a plate lined with paper towels.

Gather all ingredients.

Preheat the oven to 450 degrees F (230 degrees C). Place a wire rack in a 18x13-inch rimmed baking sheet. Coat rack with nonstick cooking spray. Sprinkle chicken tenders with 1/2 teaspoon salt, set aside.

Place flour in a small shallow dish. Whisk together egg and Sriracha in a second shallow dish. Combine panko, shredded coconut, sesame seeds, paprika, garlic powder, and remaining 1/4 teaspoon salt in a third shallow dish. Drizzle panko mixture with olive oil and mix until coated evenly.

One at a time, dip chicken  tenders into the flour, shaking off the excess, then dip into the egg mixture to coat. Dredge in the panko mixture, coating all sides and pressing as needed to help it adhere. Place on the prepared rack. Repeat with remaining chicken tenders.

Bake in the preheated oven until chicken is cooked through (165 degrees F or 74 degrees C) internal temperature) and golden brown, about 15 minutes.

In a small bowl mix together mayonnaise, Asian sweet chili sauce, and Sriracha.

Serve chicken tenders hot with dipping sauce and enjoy!

Combine sweet paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom, star anise, and nutmeg in a small bowl and stir to combine.

Place chicken tenders on a plate and sprinkle one side with 2 teaspoons of the spice blend. Season with sea salt to taste. Turn tenders and sprinkle the other side with an additional 2 teaspoons of the spice blend; add salt to taste. Store remaining spice blend in an airtight container and reserve for another use.

Heat a skillet over medium heat. Pour in olive oil once skillet is hot and heat until it shimmers. Carefully place chicken tenders into skillet one at a time, making sure they don't touch each other. Cook for 4 1/2 minutes, turn, and cook until chicken is no longer pink in the center and the juices run clear, about 4 1/2 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and drain on a paper towel-lined plate.

Add onion to the same skillet and cook until soft and translucent, about 4 minutes. Remove onion slices and drain on paper towel-lined plate. Serve onions with chicken.

Preheat the air fryer to 390 degrees F (199 degrees C) according to manufacturer’s directions.

Add cumin, coriander, pepper, garlic powder, and salt to a small bowl, and stir until well combined. Pat the tenders dry with a paper towel, drizzle tenders with olive oil, and rub both sides, pressing down, with the spice mixture until well coated with oil and spices.

Place tenders in a single layer in the air fryer basket, and cook for 6 to 8 minutes, flipping halfway through. If using a meat thermometer to check for doneness, internal temperature should reach 165 degrees F (74 degrees C) in the thickest part. Depending on the brand and size of your air fryer, you may have to cook in batches, and timing may vary.

Remove from the air fryer, garnish with chopped parsley, and serve with a wedge of lemon.

Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with cooking spray.

Mix flour, basil, chili powder, salt, and pepper together in a bowl. Mix egg and water together in another bowl. Pour crushed cereal into a third bowl.

Dip each tender in the flour mixture first, shaking off excess. Dip in egg and then in crushed cereal. Place on the prepared baking sheet.

Bake in the preheated oven until browned and no longer pink in the centers, 10 to 12 minutes on each side.

Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.

Season chicken strips with salt and pepper.

Combine flour, Italian seasoning, paprika, garlic powder, and onion powder in a resealable plastic bag. Add chicken strips and seal the bag. Shake the bag until chicken strips are well coated with the flour mixture.

Beat eggs together in a small bowl. Combine bread crumbs and Parmesan cheese in another bowl.

Dip each chicken strip into egg until well coated, then dip in bread crumb mixture to coat. Place on the prepared baking sheet.

Bake in the preheated oven, flipping halfway, until golden brown and no longer pink in the center, 35 to 40 minutes.

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Combine milk, hot sauce, and egg in a small bowl. Combine flour, bread crumbs, salt, and pepper in a second bowl.

Dredge chicken tenders in egg mixture, then in flour mixture.

Fry in the hot oil until breading is crispy and chicken is no longer pink in the center and the juices run clear, 6 to 7 minutes. Pat dry on paper towels and let cool for 2 to 3 minutes before serving.

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray lightly with nonstick spray.

Combine chili sauce, honey, lime juice, dried onion, brown sugar, garlic, and Sriracha in a small bowl. Let the sauce sit for 5 minutes to allow the dried onion to soften a bit.

Spread out chicken tenders on the prepared baking sheet; brush with a thin coat of the sauce.

Bake in the preheated oven for 10 minutes, remove from oven, and brush on the remaining sauce. Return to the oven and bake until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Serve with lime wedges.

Whip egg in a bowl for 30 seconds to 1 minute. Pour matzo meal into a separate bowl.

Dip tempeh slices in egg, then coat in matzo meal to coat completely.

Heat oil in a skillet to 350 degrees F (175 degrees C). Fry breaded tempeh until golden brown, 3 to 5 minutes. Transfer to a plate lined with paper towels to cool briefly.

Transfer tempeh to a bowl and add enough Buffalo wing sauce to cover. Cover bowl and shake until evenly coated. Serve with blue cheese dressing.

Make the chicken: Season chicken with salt and pepper on both sides, then lightly coat with flour, shaking off excess.

Heat olive oil and butter in a large nonstick skillet over medium heat. Add chicken and cook until tenders are golden brown, no longer pink in the centers, and the juices run clear, 5 to 6 minutes, flipping halfway through. Transfer to a plate and cover loosely with aluminum foil to keep warm.

Make the sauce: Add shallot and garlic to the same skillet and cook until softened, about 2 minutes. Add red wine and balsamic vinegar; simmer until reduced by half, 3 to 5 minutes. Stir in figs, thyme, mustard, honey, and salt; bring to a boil. Reduce the heat to low or medium-low and simmer until thickened, about 3 minutes. Remove from the heat and stir in butter.

Spoon sauce over warm chicken tenders, or add chicken back to the skillet to briefly reheat. Serve immediately.

Combine milk and vinegar in a bowl. Add tenderloins. Place in the refrigerator to soak for 1 to 2 hours.

While chicken soaks, prepare egg coating by whisking together eggs, heavy cream, salt, and pepper in a bowl.

Prepare dry coating by pulsing coconut in the bowl of a food processor until it resembles large bread crumbs. Add almond flour, all-purpose flour, sugar, 1 teaspoon salt, 1 teaspoon pepper, and chili powder. Pulse to combine.

Preheat the oven to 250 degrees F (120 degrees C). Remove chicken from milk mixture; discard mixture.

Dip each chicken tender in the egg mixture, then in the coconut coating, pressing generous amounts into the meat.

Heat oil in a skillet over medium heat. Gently drop coated chicken into the hot oil and fry until golden and no longer pink in the centers, working in batches, about 6 minutes per side. Place fried pieces in the oven to keep warm between batches.