Homemade Chicken Tenders
From Redbook
This recipe has been tested by Redbook
This easy recipe is a must-have for all moms.
Yields: 4 to 6 servings
Ingredients
| U.S. | Metric | Conversion chart |
For the Chicken
- 1 pound(s) chicken tenders or skinless, boneless chicken breasts or thighs
- 3/4 cup(s) all-purpose flour
- 1 teaspoon(s) kosher or coarse salt
- 1/4 teaspoon(s) freshly ground black pepper
- 3 tablespoon(s) olive oil
- 10 (or up to 15) wooden skewers, optional
- Ketchup, for serving (optional)
- Yellow, brown, or honey mustard, for serving (optional)
- Barbecue sauce, homemade or store-bought, for serving (optional)
Directions
- If you are using pieces of chicken, not tenders, cut them lengthwise into 1-inch–thick strips. There should be between 10 and 15 pieces in all.
- Place the flour, salt, and pepper in a shallow bowl and, using a fork, mix them together. Coat the chicken strips in the flour mixture.
- Heat about 1 1/2 tablespoons of olive oil in a large skillet over medium heat. Cook half of the chicken until lightly browned and cooked through, about 3 minutes per side. Transfer the browned chicken to a plate. Add about 1 1/2 tablespoons of olive oil and cook the remaining chicken strips the same way.
- Insert a skewer lengthwise into each of the chicken strips, if desired. Serve the chicken with ketchup, mustard, barbecue sauce, or whatever other dipping sauces your kids are into.
Tips & Techniques
Crispy Chicken Version: Lightly beat 2 eggs in a shallow bowl. After coating the chicken pieces with the flour mixture, dip them in the eggs, let the excess drain off, then dip the chicken back into the flour mixture to coat. Proceed with Step 2 of the recipe; you may need a bit more olive oil in the skillet and you will need to cook the chicken strips for 30 seconds to 1 minute longer on each side, 3 1/2 to 4 minutes per side.
Crispier Chicken Version: Place 3/4 cup of panko (Japanese bread crumbs) in a shallow bowl. Then follow the instructions for the Crispy Chicken Version, but instead of the second dip in the flour mixture after the egg dip, make the final dip in the panko crumbs. You may need a bit more olive oil in the skillet to achieve the crispiest crust for this version, and you will likely need to cook the chicken strips for 4 minutes per side for them to be done through.
Chicken Parmesan on a Stick: You'll need 1/2 cup of marinara or spaghetti sauce (or the sauce from Good Old Spaghetti and Tomato Sauce), 1/2 cup of shredded mozzarella cheese, preferably fresh mozzarella, 2 tablespoons of freshly grated Parmesan cheese, and 10 to 15 wooden skewers. Preheat the oven to 350 degrees F.
Make the Crispy Chicken or the Crispier Chicken, cooking it for only 2 minutes per side for Crispy Chicken, 3 minutes per side for Crispier. Insert a skewer lengthwise into each strip of chicken, making sure it's secure. Place the skewered chicken on a baking sheet with a rim. Spoon a little bit of marinara or spaghetti sauce down the center of each strip of chicken. Line up a few pieces of the shredded mozzarella down the center of each strip, on top of the sauce. Evenly sprinkle the Parmesan over the mozzarella. Bake the skewered chicken until the cheese is melted, 4 to 5 minutes. Ta-da.
Crispier Chicken Version: Place 3/4 cup of panko (Japanese bread crumbs) in a shallow bowl. Then follow the instructions for the Crispy Chicken Version, but instead of the second dip in the flour mixture after the egg dip, make the final dip in the panko crumbs. You may need a bit more olive oil in the skillet to achieve the crispiest crust for this version, and you will likely need to cook the chicken strips for 4 minutes per side for them to be done through.
Chicken Parmesan on a Stick: You'll need 1/2 cup of marinara or spaghetti sauce (or the sauce from Good Old Spaghetti and Tomato Sauce), 1/2 cup of shredded mozzarella cheese, preferably fresh mozzarella, 2 tablespoons of freshly grated Parmesan cheese, and 10 to 15 wooden skewers. Preheat the oven to 350 degrees F.
Make the Crispy Chicken or the Crispier Chicken, cooking it for only 2 minutes per side for Crispy Chicken, 3 minutes per side for Crispier. Insert a skewer lengthwise into each strip of chicken, making sure it's secure. Place the skewered chicken on a baking sheet with a rim. Spoon a little bit of marinara or spaghetti sauce down the center of each strip of chicken. Line up a few pieces of the shredded mozzarella down the center of each strip, on top of the sauce. Evenly sprinkle the Parmesan over the mozzarella. Bake the skewered chicken until the cheese is melted, 4 to 5 minutes. Ta-da.
No comments:
Post a Comment