food

Chicken Tenders 4 Ways

Adult-ify your fave childhood meal with these tropical, pretzel-crusted, prosciutto pesto, and Rice Krispies-crusted variations.

food

Chicken Tenders 4 Ways

Adult-ify your fave childhood meal with these tropical, pretzel-crusted, prosciutto pesto, and Rice Krispies-crusted variations.

Ingredients

Tropical Chicken Tenders

  • 3 large boneless, skinless chicken breasts, cut into 1/2-inch strips
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1/2 cup coconut milk
  • 1 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon red chili flakes
  • 1/2 cup whole roasted, salted cashews
  • 1/4 cup sweetened coconut flakes
  • 1/2 cup panko breadcrumbs
  • 1/2 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • Canola oil
  • Kosher salt

Mango-Apricot Dipping Sauce

  • 1 mango, peeled and roughly chopped
  • 1/4 cup apricot jam
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • 1 garlic clove, peeled
  • 1 tablespoon cilantro leaves
  • 1/4 teaspoon red chili flakes

Steps

Tropical Chicken Tenders

  1. In a large bowl, combine the chicken, lime juice, zest, coconut milk, 1 teaspoon salt and red chili flakes.
  2. Stir until all chicken pieces are coated, and marinate in the fridge for 20 minutes to 6 hours.
  3. In a mini food processor, combine the cashews, coconut flakes, breadcrumbs, brown sugar, remaining salt and garlic powder. Pulse until the cashews resemble coarse sand.
  4. Preheat oven to 400°F, and prepare a rimmed baking sheet with parchment paper.
  5. In three separate shallow dishes, place the flour, eggs and cashew mixture.
  6. Dredge the marinated chicken in the flour, followed by egg, then finally into the cashew mixture.
  7. Place the tenders on the prepared baking sheet, and drizzle with canola oil and a sprinkle of salt.
  8. Bake the tenders for about 20-25 minutes, until cooked through.
  9. Finish under the broiler for 2-3 minutes until golden brown.

Mango-Apricot Dipping Sauce

  1. Blend all dipping sauce ingredients in the blender until well combined. Serve with chicken tenders.

Ingredients

  • 3 large boneless, skinless chicken breasts, cut into 1/2-inch strips
  • 3 large eggs, beaten
  • 1/4 cup honey mustard, plus more for dipping
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 2 cups salted pretzels, ground
  • Olive oil for drizzle
  • Salt and pepper

Steps

  1. Preheat oven to 400°F, and prepare a rimmed baking sheet with parchment paper.
  2. In a shallow dish, whisk together eggs and honey mustard.
  3. Place flour with a sprinkle of salt and pepper into another separate shallow dish.
  4. Place the ground pretzels in a third shallow dish.
  5. Dredge the chicken in the flour mixture, followed by the egg and mustard mixture and finally the ground pretzels.
  6. Place the tenders on the prepared baking sheet and drizzle with canola oil and a pinch of salt.
  7. Bake the tenders for about 20-25 minutes until cooked through.
  8. Finish under the broiler for 2-3 minutes until golden brown.
  9. Serve with honey mustard dipping sauce

Ingredients

  • 3 large boneless, skinless chicken breasts, cut into 1/2-inch strips
  • 8 ounces ball of fresh mozzarella, cut into 2-inch strips
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 large eggs, beaten
  • 2 cups Rice Krispies, crushed
  • 1/2 cup canola oil
  • Kosher salt

Steps

  1. Line a rimmed baking pan with paper towels and a cooling rack.
  2. Cut a 1-inch slit into each chicken strip and stuff with cheese.
  3. Combine the flour, salt and pepper in a shallow bowl and stir to combine.
  4. Place the beaten eggs into a second bowl followed by the Rice Krispies in a third bowl.
  5. Dredge the chicken in the flour, then egg and finally the cereal, making sure to press firmly to coat.
  6. Heat 1/4 cup oil in a large rimmed skillet over medium-high heat.
  7. Working in batches, cook the chicken until golden brown, about 5 minutes, or until a thermometer reads 165°F.
  8. Drain the cooked chicken on the cooling rack and sprinkle with kosher salt. Repeat with remaining chicken.
  9. Serve with your favorite dipping sauce.

Ingredients

  • 3 large boneless, skinless chicken breasts, cut into 1-inch strips
  • 2 cups panko breadcrumbs
  • 1/2 cup baby spinach leaves
  • 1 cup basil leaves, packed
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon lemon zest
  • 1/2 cup all-purpose flour
  • 1/2 cup grated Parmigiano Reggiano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 large eggs, beaten
  • 1/2 pounds prosciutto, sliced thinly
  • 1/2 cup canola oil
  • Kosher salt

Steps

  1. Line a rimmed baking pan with paper towels and a cooling rack.
  2. Add the panko, spinach, basil, garlic powder, salt and lemon zest to the bowl of a small food processor and pulse until well combined. Place the mixture in a shallow dish.
  3. In a second shallow bowl, combine the flour, Parmigiano Reggiano, salt and black pepper.
  4. Place the beaten eggs into a third bowl.
  5. Wrap each piece of chicken in one piece of prosciutto, tucking any loose ends underneath.
  6. Dredge the chicken in the flour and cheese mixture, followed by the egg and finally the green panko mixture, making sure to press firmly to coat.
  7. Heat 1/4 cup oil in a large rimmed skillet over medium-high heat.
  8. Working in batches, cook the chicken until golden brown, about 5 minutes, or until a thermometer reads 165°F.
  9. Drain the cooked chicken on the cooling rack, and repeat with the remaining chicken.
  10. Drizzle with balsamic reduction or dip in homemade marinara sauce.