It does not matter if you are a foodie or not, you will also agree with us when we tell you that Chicken tenders, or Chicken fingers (as they are called by some), rank at the top of our list of favourite comfort foods. Imagine a world without these delicious strips of fried juicy tenderness. Can’t do that? Neither can we.
So, we bring to you 4 easy, quick recipes to cook perfect Chicken Tenders. But before that. Let us meet the people behind the dish. And oh, God bless them!
A Short History Of Chicken Tenders
Chicken fingers are said to have originated in a restaurant, The Puritan Backroom, in Manchester, New Hampshire. They invented our favourite crispy delights in 1974. However, it would be impossible to make chicken tenders without knowing the technique of frying the chicken.
This art of frying is said to have originated in Scotland and later travelled to the USA. Before this, Europeans consumed chicken largely by boiling or baking.
Here Are 4 Amazing Chicken Tender Recipes
Tropical Chicken Tenders with Mango-Apricot Dipping Sauce
Ingredients:
- 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
Recipe:
1. This dish has two parts, first, let us cook some tropical chicken tenders:
2. In a large bowl, mix chicken, lime juice, zest, coconut milk, salt and red chilli flakes. Stir till the chicken is well-coated. Keep untouched for 20 minutes to 6 hours.
3. Now, pulse cashews, coconut flakes, breadcrumbs, brown sugar, salt and garlic powder.
4. Keep flour, eggs and cashew mix in three separate dishes. Dip the marinated chicken in flour, then egg and finally in the powder.
5. Put the tenders on a baking sheet and drizzle some canola oil and salt to taste. In an oven that has been preheated to 400 F, bake the tenders for 20-25 minutes. Finally, fry in the broiler for 2-3 minutes.
Mango-Apricot Dipping Sauce
1. In a bowl, add peeled and chopped mango, apricot jam, lime juice, lime zest, garlic clove, cilantro leaves and red chilli flakes.
2. Blend till the consistency is right.
Pretzel 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
Recipe:
1. Take a shallow dish and mix eggs and honey mustard in it. In another dish, take flour and sprinkle some salt and pepper.
2. In another dish, place ground pretzels. After this, place the chicken in the flour, then the egg and finally in the pretzels.
3. Put the chicken on a baking sheet and sprinkle salt and drizzle some canola oil. Now in a preheated oven (400 F), bake the chicken for 20-25 minutes.
4. Fry in the broiler for 2-3 minutes. Your dish is ready!
3. Rice Krispy Chicken Tenders
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
Recipe:
1. Take the chicken and cut 1-inch slits on it. Stuff it with cheese.
2. In three bowls. Put flour, salt and pepper in first, eggs in second and Rice Krispies in third.
3. Turn-wise, dip the chicken in three bowls starting from flour, then eggs and finally, Krispies.
4. Heat oil in a skillet and cook the chicken till it turns golden brown. Sprinkle with salt.
Prosciutto-Wrapped Chicken Tenders
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
Recipe:
- Pulse panko, spinach, basil, garlic powder, salt and lemon until well combined. Take three dishes and put the mixture in the first.
- In the second, mix flour, Parmigiano Reggiano, salt and pepper. In last, put beaten eggs.
- Wrap the chicken in prosciutto. And dip it in three dishes in the following sequence: flour, egg and panko mixture.
- Heat oil in a skillet and cook the chicken until it is golden brown.
Enjoy these chicken tenders with the sauce of your choice and satiate the hunger of your soul.
