SPICY HONEY CRISPY CHICKEN TENDERS
These Spicy Honey Crispy Chicken Tenders are spectacular. The sauce has the perfect blend of sweet and spicy flavors and provides a sticky coating over the crispy and crunchy chicken strips. This recipe is sure to become a staple!
Provided by Nikki
Categories Dinner
Number Of Ingredients 16
Steps:
- In a large mixing bowl whisk together flour, salt, pepper, paprika, and cayenne pepper.
- In another mixing bowl beat the eggs and water together with a fork.
- Set aside.
- In a medium pan add 2 Tablespoons oil and garlic. Cook for 30 seconds and then add the honey, soy sauce, pepper, and Franks hot sauce.
- Bring to a boil over medium high heat and then reduce heat to low and simmer for 3 minutes.
- Set aside.
- In a large skillet pour oil ½ inch deep and heat oil over medium high heat.
- Salt and pepper the chicken then dredge each strip in the flour mixture.
- Then take the chicken and coat it in the egg wash.
- Finally dip the chicken back into the flour mixture and using tongs place in the heated oil.
- Brown the chicken for 4 to 5 minutes per side. Internal temperature should reach 165 degrees.
- (Cooking time will vary depending on the thickness of your chicken tenders.)
- Remove chicken from oil and drain on paper towel.
- Coat chicken in honey sauce and serve immediately.
BONNIE'S ROASTED CHICKEN WITH VEGETABLES
There's something comforting about a roasted chicken recipe and we really loved this flavorful dish. The lemon essence shines throughout the meal. We loved the taste so much, we may double the sauce next time just so there's more of it. The pops of sweetness from sweet potatoes and carrots add an extra layer of flavor. Definitely...
Provided by BonniE !
Categories Vegetables
Time 1h
Number Of Ingredients 10
Steps:
- 1. Pre-heat the oven to 425 degrees. I use a large stainless steel pan with a shallow rim, big enough to hold all the ingredients in a single layer. Grease the pan with kitchen spray.
- 2. Zest the lemon and squeeze the juice. Place the lemon juice in a large bowl. Add the zest, garlic, Dijon mustard, olive oil, salt, and pepper. Whisk until well combined. Pat thighs dry and add to the mixture in the bowl. Coat the chicken thighs with the mixture and place them skin UP in the center of the baking pan.
- 3. Add the vegetables to the bowl with your hands and toss the vegetables until they are coated. Place the vegetables around the chicken in the pan in a single layer.
- 4. Roast in the oven at 425 degrees for about 45 minutes. Stir the vegetables halfway through the cooking process. Test the vegetables to see if they are done, if not, continue cooking. At this time, using tongs, flip the chicken thighs over to "baste" the top of the meat in the juices, and then flip it back over. (Sneaky way to baste.)
- 5. The meat and vegetables will be golden brown. It may take a few minutes less or a few minutes more, depending on how big the pieces of meat are, and how big you slice the vegetables. If you like them more brown, turn on the broiler for a few minutes, but watch them carefully.
- 6. Next time, after you have tried this dish, feel free to add anything else to it that you can't live without. Enjoy!
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
CHICKEN BONNIE PRINCE CHARLIE (CHICKEN WITH DRAMBUIE SAUCE)
Make and share this Chicken Bonnie Prince Charlie (Chicken with Drambuie Sauce) recipe from Food.com.
Provided by Molly53
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Flour and season the chicken breasts and saute in hot butter in both sides.
- When they are well browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes: remove to platter and keep warm.
- While the chicken is cooking, peel and core the apples.
- Cut them into thick slices and cook gently until tender in butter- avoid mashing.
- Make the sauce by adding a little more Drambuie to the stock left in the pan and gently stir in the cream.
- Heat just until hot (not boiling).
- Add the roasted flaked almonds.
- Cover the chicken with sauce and garnish with the sliced apple.
Nutrition Facts : Calories 611.2, Fat 44.9, SaturatedFat 25.4, Cholesterol 196.6, Sodium 266.2, Carbohydrate 23.2, Fiber 4.2, Sugar 15.2, Protein 31.3
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
CRISPY CHICKEN STRIPS
Serve these family-friendly crunchy chicken bites with carrot salad, tomato sauce and a baked potato. Use panko breadcrumbs if you can, as they're larger and crisper
Provided by Lulu Grimes
Categories Dinner, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Pour the buttermilk into a wide, shallow bowl. Cut each chicken breast in half horizontally and pat dry with kitchen paper. Turn them over in the buttermilk, leave in the dish and chill for 1 hr. Meanwhile, for the salad, mix the carrot with the lemon juice and olive oil. Mix the sauce ingredients together in another bowl and set both aside.
- Heat a large, non-stick frying pan, tip in the breadcrumbs and toast in the dry pan for 2-3 mins until pale brown, stirring regularly so they don't burn. Tip into a bowl and break up any large clumps.
- Heat oven to 230C/210C fan/gas 8. Tip the crumbs onto a large plate, then lift the chicken breasts from the buttermilk, and roll them in the crumbs, making sure they are coated evenly.
- Heat ½ tbsp of oil in a non-stick frying pan. Fry the chicken for 1-2 mins over a medium-high heat, then turn it over, adding the rest of the oil and fry for 1 min more.
- Transfer the chicken to a baking sheet and bake for 5 mins, then rest for 5 mins and cut into strips. Serve the chicken and the carrot salad with the sauce and baked potatoes.
Nutrition Facts : Calories 229 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium
CRUNCHY CHICKEN STRIPS
Try making this simple starter ahead and freezing it ready for a special occasion or party
Provided by Good Food team
Categories Buffet, Canapes, Snack, Starter, Supper
Time 17m
Number Of Ingredients 8
Steps:
- Cut each chicken breast into five strips. Season the egg, then coat each piece of chicken first in the egg, then the polenta. Heat about 2cm oil in a frying pan, add the chicken and fry for 5-7 mins until the coating is crisp. Drain well on kitchen paper.
- Spoon the crème fraîche into a small bowl and swirl in the peri-peri sauce. Dress the watercress with the vinaigrette and serve on the side with the chicken and dipping sauce.
Nutrition Facts : Calories 559 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 0.54 milligram of sodium
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