A no smoking sign on your cigarette break...

Chicken tenders, what a classic item. This is one meal that captivates all ages. There are infinite methods for preparing these delights. Most frequently they arrive to the table breaded and either fried or baked. The recent popularity of buffalo sauce is an additional method. My favored way to enjoy tenders is on a plentiful garden salad. As I have mentioned previously I attempt to avoid frying, so I am offering two methods of baking chicken tenders with a few slight enhancements. Each have nuts, one peanuts and the other cashews. The breadings that I present supply the satisfaction of a crunchy fried piece of chicken without the added fat (they also pack increased flavor). The two options may be served warm or at room temperature, producing an ideal make ahead. Dipping sauces always seem to excite people, so I have included a few to pair with the chicken. If salads are not your thing, these may effortlessly be eaten alone, or accompanied by baked oven fries if you dare.

 

Peanut Panko Chicken Tenders

3/4 C salted peanuts finely chopped

1/2 C Panko breadcrumbs

1/4 C finely chopped cilantro

salt and pepper

2 chicken breasts, cut into strips

Liberally season chicken with salt and pepper. Combine peanuts, panko and cilantro on a plate. Press chicken into mixture until coated and place on a cooking sheet lined with parchment paper. Bake 15-20 min at 375 degrees.

Spicy Ranch

1/2 C milk

1/2 C mayonnaise

2 T chopped dill

1 T chopped parsley

1 T chopped chives

salt and pepper to taste

1 T Tabasco

Combine all ingredients. Chill and serve.

 Spicy Avocado Sauce

1/2 C sour cream

1 avocado diced

1 small jalapeno

2 T fresh cilantro

juice of 1/2 lime

salt and pepper to taste

Combine all ingredients in food processor. Chill and serve.

Coconut Spiced Chicken Tenders

1 egg

3/4 C cashews finely chopped

1/4 C coconut flakes, chopped

1/2 C panko breadcrumbs

1 t Chinese 5 spice

salt and pepper

2 chicken breasts, cut into strips

Liberally season chicken with salt and pepper. Combine egg and 2 T water in a bowl. Place cashews, coconut, and panko on a plate. One by one dip chicken strips in egg wash, and then press into mixture until coated and place on a cooking sheet lined with parchment paper. Bake 15-20 min at 375 degrees.

Chili Mayonnaise

1/2 C mayonnaise

1/4 sweet chili sauce

1/4 C finely chopped cilantro

Combine all ingredients. Chill and serve.

For hot mustard, combine dry mustard and enough water until a thin paste is formed.

 

Until tomorrow...Peace.