hen bake in the oven for 40 minutes or until the
ombine chicken tenders and hot sauce in plastic bag. Store in refrigerator for
Prepare chicken tenders as directed on the package and keep warm.
Meanwhile, combine remaining ingredients in a medium-sized bowl and microwave for 1-2 minutes, until butter is melted.
Dip each piece of chicken into the hot sauce; serve immediately with Bleu cheese dressing.
Slice chicken tenders in half lengthwise. Saute in
Start by cooking your breaded chicken tenders - store bought will take about
omething you can fit the chicken into when dipping).
Put
rill or broiler.
Place chicken tenders in large bowl; drizzle with
Wisk well to combine. Refrigerate for at least 1/2 hour
Cut chicken into 1-inch strips. Place
ater to a boil; add chicken tenders. Cook until no longer pink
f the buffalo wing sauce, and set aside. Dip each chicken tender
salt & pepper, then add chicken tenders, cover & refrigerate for 1 hour.
In
mall bowl. Cut any large chicken tenders in half lengthwise, then add
Combine hot sauce, paprika and red pepper; brush on chicken. Place chicken in baking dish. Cover; marinate in the refrigerator for 30 minutes.
Bake, uncovered, at 375\u00b0 for 15 minutes or until chicken is no longer pink.
Meanwhile, combine sour cream and cheese; chill.
To serve, place tenders on plate. Surround with celery sticks and place the bowl of dip in the middle.
ntil well blended.
Add chicken; toss to coat.
Refrigerate
Blend thoroughly Tabasco sauce, paprika and cayenne pepper; brush on all surfaces of chicken. Place chicken in greased 11 x 7-inch baking dish. Cover and refrigerate 1 to 24 hours. Bake in preheated 375\u00b0 oven for 15 minutes or until chicken is no longer pink in center. Blend the Blue cheese dressing, sour cream and Blue cheese; pour into small serving bowl. Serve with the chicken and bell pepper slices for dipping. Makes 10 servings.
efrigerator for at least 1 hour before serving.
Chicken: Soak the chicken
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.
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.
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.