Chicken Tenders 3 Ways: Plain, Buffalo, Herbed

I have always put chicken tenders in the category of kid food, or something on a fast food menu board…never really a great option for an at-home meal. Well, Frank persuaded me to try it, and try it with Buffalo Sauce (I have a weakness for buffalo sauce).

Plain Chicken Tenders

1 large chicken breast halved or 6 chicken tenders to start (You want these to be thin, so they cook fast in the oil). In a shallow but large bowl, combine 1 cup of flour with salt, flour, paprika and cayenne pepper (about 1 teaspoon of each, unless you want it spicy, add more cayenne). In a separate bowl, whisk an egg. Meanwhile, in cast iron pot or pan (a dutch oven works for this too), fill with canola or peanut oil, about 3/4 inch. Bring to a hot temperature (not smoking, but hot when you hold your palm over the oil).

For each piece of chicken, dredge through flour mixture, then into egg mixture, then back through the flour mixture.

Add the pieces of chicken to the hot oil and let cook for two minutes – that side should start to turn a nice golden brown. Then flip and cook another 2 minutes. Pull out of oil and set on a plate with a paper towel to absorb the oil.

Chicken Tenders with Buffalo Sauce

In a shallow but large bowl, pour in 1 cup of buffalo sauce. After you’ve let the (plain) chicken tenders cool just a bit on the paper towel, submerge each chicken tender through the buffalo sauce. If you’re going to make a sandwich out of it, place between two buns!

Blue Cheese
I will definitely be making blue cheese to go with the buffalo chicken tenders next time, and will look to this recipe from Bon Appetit:
8 ounces blue cheese (such as Maytag), finely crumbled (about 2 cups)
1 16-ounce container sour cream
1/3 cup chopped fresh Italian parsley

Whisk blue cheese crumbles, sour cream, and parsley in medium bowl until well blended. Season to taste with salt and pepper. Transfer to serving bowl. DO AHEAD Dipping sauce can be made 1 day ahead. Cover and refrigerate.

Herbed Chicken Tenders with Marinara
For a pre-dinner snack at the next large gathering, this seems like a quick and tasty way to do it.


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