Appetizer Essentials Spicy Chicken Tenders Recipes

SPICY CHICKEN TENDERS

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.

APPETIZER ESSENTIALS: SPICY CHICKEN TENDERS

Steps:

• PREP/PREPARE
• You may have your own fav dipping sauce that you use things like chicken tenders... these are the two that I used: My spicy beef/pork sauce: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-condiment-essentials-spicy-beef-pork-sauce.html?r=4 My spicy burger sauce: https://www.justapinch.com/recipes/sauce-spread/spread/sauce-essentials-spicy-burger-sauce.html?r=2
• Gather your Ingredients (mise en place).
• Whisk all the marinade ingredients together in a bowl.
• Add the chicken tenders, and place into the fridge for about 90 minutes.
• Chef's Tip: I usually pour the marinade into a Ziploc bag, and then throw in the tenders. Every 10 minutes or so, I go in the fridge, and give the bag a squeeze.
• While the tenders are in the fridge, mix together the breading ingredients, using a shallow bowl.
• About 20 minutes before baking, place a rack in the middle position, and preheat the oven to 400f (205c).
• Remove the tenders one at a time, shake off the excess marinade, and coat with the breading mixture.
• Place them on a parchment-lined baking sheet, and give each one a bit of space.
• Chef's Note: When finished discard the remaining breading and marinade.
• Place in the preheated oven, until cooked through, and the crust is a golden brown, about 20 - 22 minutes.
• PLATE/PRESENT
• Serve with your favorite dipping sauces. Enjoy.
• Keep the faith, and keep cooking.

CHICKEN TENDER ESSENTIALS: SWEET/SPICY SAUCES

Steps:

• PREP/PREPARE
• The two sauces should be enough for 8 - 10 regular-sized breaded chicken tenders.
• Although, I usually make my own, these two recipes would go a long way to jazzing up a bag of frozen tenders.
• Gather your ingredients (mise en place).
• THE DIP SAUCE
• Combine all of the ingredients together in a small bowl.
• Cover with cling wrap and put in the fridge for an hour or two.
• Chef's Tip: The time spent in the fridge will help the flavors get to know each other. It is not a necessity, but I would recommend it, if you have the time (or patience). Besides, I like my dipping sauces to be on the cool side; it provides a pleasing contrast between the hot chicken tenders, and the cool dip.
• THE TOSS SAUCE
• Add all the ingredients to a saucepan.
• Bring up to a simmer and stir for about 2 - 3 minutes.
• Take off heat and allow the sauce to slightly cool down, about 4 - 5 minutes.
• Chef's Note: Both of these sauces can be made a day ahead of time, covered, and stored in the fridge. All you would need to do, is reheat the Toss Sauce.
• THE ASSEMBLY
• Add the cooked tenders to a bowl (I cooked them in my air fryer), and coat with the warm toss sauce.
• Chef's Tip: Just because you have a lot of toss sauce, do not use a lot; just give them a loving coating.
• PLATE/PRESENT
• Serve while nice and warm with the Dip Sauce. Enjoy.
• Keep the faith, and keep cooking.

APPETIZER ESSENTIALS: CHEESY/SPICY CHICKEN ORBS

Steps:

• PREP/PREPARE
• The trick to keeping these together when cooking is having the right consistency to the orbs. You do not want something too dense; however, if you do not mix them enough, they will fall apart. I solved that problem by mixing the ingredients in four stages. Some similar recipes suggest putting all the ingredients into a food processor but resist that temptation. The heavy-duty mixing will make the orbs too dense. We are going to use a combination of whisking, and a chef's best tools... your two hands.
• Gather your ingredients (mise en place).
• In a large mixing bowl whisk in the STAGE I ingredients.
• Add STAGE II and mix to combine.
• Combine in the STAGE III ingredients.
• For STAGE IV use your hands to mix the chicken in with the other ingredients.
• THE BREADING
• Whisk the eggs with the milk, then put into a breading pan, or shallow bowl. Add a bit of salt and pepper to the flour, and place into another bowl. Finally add the breadcrumbs to a third bowl. Make balls (orbs) about the size of a golf ball, then roll them in the flour, coat with the egg mixture, and coat with the breadcrumbs.
• Carefully place back into the egg mixture and coat a second time with the breadcrumbs.
• Place on a parchment-lined baking sheet with a wire rack and repeat for the remainder of the chicken orbs.
• COOKING You have three options for cooking these bad boys: Air Fryer Oven Baking Pan Frying.
• Oven Baking Place on a parchment-lined baking sheet with a wire rack and bake in a preheated 350f/175c, until golden brown, about 10 - 15 minutes. Air Fryer Preheat air fryer to 400f/205c, and place into the fryer basked, shaking occasionally until golden brown, about 8 - 10 minutes Pan Fried Add about 1/2 inch (1.3cm) non-flavored oil (grapeseed, canola, etc.) to a high-walled skillet and heat to 350f/175c). Add the orbs and cook while rolling in the oil until golden brown, about 3 - 4 minutes. In all three cases, if you overcook them, the cheese will ooze out and you will have a right mess. They will still taste good, but it will still be a right mess. In the case of oven or air frying, if you want a tastier orb, mist them with a wee bit of oil before cooking.
• PLATE/PRESENT
• Let cool for a few minutes, and then serve with your favorite dipping sauce. Enjoy.
• Keep the faith, and keep cooking.

SPICY CHICKEN APPETIZERS

Steps:

• Start to brown your minced Chicken, breaking it apart, cook 3 minutes.
• Add the onions, stir fry another minute.
• Add the carrots, cilantro, bean sprouts & garlic. Cook 2 minutes.
• Add ginger, soy, cinnamon & chili.
• Cook for 1 minute longer - set aside to cool.
• Keep your Spring Roll wraps under a damp paper towel.
• Take out one at a time add 1 tbsp of the cooled chicken mixture in the center of the wrap.
• Fold up the bottom then bring in each side and roll it up one more time so you have a small bundle.
• Place seam side down on a lightly oiled cookie sheet.
• Very lightly spray the tops of the appetizers with oil, or you may lightly paint them with oil.
• Bake at 375F for apprx 15-20 minutes turning them half way through the baking. They should be nicely browned & crisp.
• Let them rest 5 minutes before serving.
• Meanwhile make the dipping sauce.
• In a small saucepan Mix your soy sauce, honey & Chili sauce.
• Mix the cornstarch with the water.
• Add to sauce pan & bring to a boil.
• Remove from heat and allow to cool.
• Serve on the side with the appetizers.