shallow bowl.
Dredge chicken tenders in flour, dip in egg
inutes.
Add chicken base and chicken stock.
While chicken stock mixture
ntil well blended.
Place chicken tenders in a large plastic bag
ight before serving.
Soak Chicken in Water and white vinegar
Place corn flake crumbs, flour and eggs each into individual shallow bowls. Add ranch dressing mix to flour; stir until combined.
Coat each chicken tender with flour mixture, shaking off excess. Dip into beaten egg. Press into corn flake crumbs.
Melt Saute Express(R) squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
Place coated chicken tenders into skillet. Cook, turning occasionally, 10-12 minutes or until chicken is no longer pink.
Serve with ranch dressing.
mall bowl. Cut any large chicken tenders in half lengthwise, then add
il, salt & pepper, then add chicken tenders, cover & refrigerate for 1 hour
Soak chicken tenders in buttermilk.
Mix salt and dry pancake batter.
Coat chicken tenders in pancake batter.
Deep fry in fry daddy until golden brown.
Preheat a skillet sprayed with oil over medium heat. Season chicken tenders to taste with salt or salt substitute and freshly ground black pepper. Add tenders to the skillet and brown tenders lightly on both sides, checking for donesness.
Add orange juice and soy sauce to the skillet. Cover and simmer about 10 minutes. Add mandarin orange sections and simmer an additional 5 minutes.
Flavor perk: Add 2 tablespoons honey and 1/2 teaspoon ground ginger to soy sauce mixture.
Season the chicken tenders with thyme, salt, and pepper.
Heat olive oil in a large skillet, add the chicken and cook for 3 minutes on each side.
In a small heavy saucepan, melt the butter over medium heat.
Add the flour and cook for 1 minute, then whisk in the chicken broth and milk, cook until thicken, 2-3 minutes.
Using a wooden spoon, stir in the cheese in a figure-right motion until melted, about 2 minutes.
Serve the chicken topped with the Gouda gravy.
Deep fry chicken tenders.
Melt butter and hot sauce together.
Add vinegar to the butter and hot sauce mixture.
Pour this over the deep fried chicken tenders.
Add some cayenne pepper for extra heat.
Place onion, red bell pepper, green bell pepper, and chicken tenders in the bottom of the crock pot.
Pour barbeque sauce and chili sauce over the vegetables and chicken.
Stir garlic and pineapple chunks through the barbeque sauce.
Cook on High 4 to 5 hours.
week.
The Tenders.
1 Soak tenders in buttermilk for
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Cook chicken tenders for 5-10 mins, turning, until cooked through. Season to taste.
Meanwhile, heat oil in a large skillet on medium heat. Saute onion for 2-3 mins until tender. Add chili pepper and cook for 1 min until fragrant.
Stir in vinegar and sugar. Cook, stirring, until sugar dissolves. Mix in peaches and raisins. Cook, stirring, for a further 2-3 mins, until heated through.
Arrange salad greens on serving plates. Top with chicken and peach relish.
Place frozen chicken tenders in crockpot.
Mix soup and buttermilk until smooth.
Pour over chicken.
Cover and cook on low 6-8 hours.
hallow bowl.
Dredge the chicken tenders on both sides in the
ayenne powder.
Dredge the chicken strips in the cornstarch, then
Place the chicken tenders in the buttermilk and marinate
Season the chicken tenders with salt and pepper. Put
orm a brine. Add the chicken tenders and let this marinate in