With Super Bowl Sunday around the corner, here is a perfect bar food for game nights. A variation to the buffalo wings that are substituted with chicken tenders or boneless breasts cut into strips. Seasoned chicken tenderloins are dredged in flour, then eggs with a final coating of breadcrumbs, fried or for a healthier alternative, can be sprayed with oil and baked. Served with ranch dipping sauce, these chicken tenders are tempting and irresistible.
Chicken tenderloins are strips of meat, located beneath the breasts on either side of the breastbone which can be detached easily. They are long and slender, often referred to as chicken fingers. Lean, tender and taste the same as the breast. Ideal to have on hand to prepare a quick fix snack or include in a meal. Baked, grilled or fried, they cook in minutes and are delectable.
Chicken tenderloins are strips of meat, located beneath the breasts on either side of the breastbone which can be detached easily. They are long and slender, often referred to as chicken fingers. Lean, tender and taste the same as the breast. Ideal to have on hand to prepare a quick fix snack or include in a meal. Baked, grilled or fried, they cook in minutes and are delectable.
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Buffalo Chicken Tenders
(Serves 6)
Ingredients:
1225 grams chicken tenderloins or boneless breasts (cut breasts into 1-inch strips)
1/2 cup all-purpose flour
1 cup breadcrumbs (Italian or Japanese panko breadcrumbs)
2 eggs (lightly beaten)
1 cup Frank's Red Hot Sauce
2 tablespoons butter
oil for frying
salt
Marinade
1 tablespoon Frank’s Red Hot Sauce
1/2 teaspoon pepper powder
1 teaspoon garlic powder
1/2 teaspoon chilli powder
Method:
Wash and pat dry the tenderloins. Season with salt and list of ingredients under marinade. Refrigerate for 30 minutes.
Place the flour, eggs and breadcrumbs separately in 3 shallow dishes.
On medium flame, heat a skillet with enough oil around 1/4” to cover the pan.
Dredge each chicken strip in flour (shaking off excess), dip in lightly beaten eggs and then breadcrumbs.
Fry in batches until strips are cooked through, crispy and golden brown on both sides. Drain on absorbent paper towels.
Melt butter in a saucepan. Stir in one cup of hot sauce and heat until well combined. Brush each strip with the sauce and serve with ranch dipping sauce.
Note:
Ranch Dipping Sauce
Ingredients:
4 heaped tablespoons of mayonnaise
1 tablespoon buttermilk
1 to 1 1/2 tablespoons lemon juice
2 tablespoons shallot or red onion (finely minced)
1 tablespoon fresh parsley or coriander leaves (finely minced)
1/8 teaspoon pepper powder
a pinch of sugar
salt
Method:
Blend the above ingredients until smooth and serve with chicken tenders.
(Serves 6)
Ingredients:
1225 grams chicken tenderloins or boneless breasts (cut breasts into 1-inch strips)
1/2 cup all-purpose flour
1 cup breadcrumbs (Italian or Japanese panko breadcrumbs)
2 eggs (lightly beaten)
1 cup Frank's Red Hot Sauce
2 tablespoons butter
oil for frying
salt
Marinade
1 tablespoon Frank’s Red Hot Sauce
1/2 teaspoon pepper powder
1 teaspoon garlic powder
1/2 teaspoon chilli powder
Method:
Wash and pat dry the tenderloins. Season with salt and list of ingredients under marinade. Refrigerate for 30 minutes.
Place the flour, eggs and breadcrumbs separately in 3 shallow dishes.
On medium flame, heat a skillet with enough oil around 1/4” to cover the pan.
Dredge each chicken strip in flour (shaking off excess), dip in lightly beaten eggs and then breadcrumbs.
Fry in batches until strips are cooked through, crispy and golden brown on both sides. Drain on absorbent paper towels.
Melt butter in a saucepan. Stir in one cup of hot sauce and heat until well combined. Brush each strip with the sauce and serve with ranch dipping sauce.
Note:
- Alternatively, the chicken strips can be shallow fried with less oil or baked.
- To bake: Preheat the oven to 400 F or 200 C. Line a baking sheet with aluminum foil. Place coated strips on a rack inside the baking sheet. Spray oil on the strips and bake until cooked through, around 20 minutes.
Ranch Dipping Sauce
Ingredients:
4 heaped tablespoons of mayonnaise
1 tablespoon buttermilk
1 to 1 1/2 tablespoons lemon juice
2 tablespoons shallot or red onion (finely minced)
1 tablespoon fresh parsley or coriander leaves (finely minced)
1/8 teaspoon pepper powder
a pinch of sugar
salt
Method:
Blend the above ingredients until smooth and serve with chicken tenders.
