You can find some version of fried chicken tenders on almost any restaurant appetizer menu. Recreate the restaurant favorite at home with this recipe for crispy oven-fried chicken tenders tossed in a sweet and spicy honey chipotle sauce! I like to make a big batch of these and freeze them so that I can just reheat when I want a quick meal. Ingredients: For The Chicken: 1 lb. boneless, skinless chicken breast tenders Seasoned whole wheat breadcrumbs, for coating Garlic powder, paprika, and black pepper, for seasoning the chicken For The Sauce: ¼ cup ketchup ¼ cup honey 2 tablespoons Splenda (or other low-calorie sweetener) 1 tablespoons Franks buffalo sauce 1 tablespoon white or apple cider vinegar 2 teaspoons chipotle adobo sauce ½ teaspoon garlic powder A few dashes of black pepper A pinch of salt A pinch of cayenne pepper (or more for an extra spicy sauce) Mixture of 1 ½ tablespoons cornstarch + ¼ cup cold water Light Ranch dressing, for dipping Directions: 1. Preheat the oven to 375 degrees. Line a baking sheet with foil and coat with cooking spray. 2. Pour some breadcrumbs onto a plate. Dip each of the chicken breast tenders into the breadcrumbs, and press firmly into the crumbs to coat both sides. Shake off the excess. Sprinkle some garlic powder, paprika, and black pepper onto both sides of the chicken, and place the chicken onto the prepared baking sheet. Bake for 20 minutes, or until cooked through to an internal temperature of 165 degrees. 3. While the chicken is baking, prepare the sauce. Add all ingredients except for the cornstarch and water to a large saucepan and gently bring to a boil over medium-high heat, whisking throughout. In a small bowl, combine the cornstarch and water until it’s dissolved. When the sauce reaches a boil, add the cornstarch-water mixture and stir until the sauce thickens. Reduce the heat to low. 4. When the chicken fingers are finished baking, dip each one in the sauce, tossing to coat. Serve immediately. These taste so great dipped in light ranch dressing!
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