Appetizer Essentials Spicy Chicken Tenders Recipes

Steps:

• Heat oven to 450°F. Line cookie sheet with parchment paper.
• In a pie plate, combine the Bisquick mix, onion powder, red pepper, chili powder, paprika, celery salt and sugar. Stir together until well mixed.
• In medium bowl, mix egg and milk with whisk until well blended. Spoon 1 to 2 tablespoons egg mixture into the Bisquick mixture; stir until little lumps form.
• Dip the chicken breast tenders into the egg mixture, then into the Bisquick mixture, then back into the egg mixture and finally back into the Bisquick mixture. Place on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
• Bake 12 to 14 minutes, turning halfway through bake time, until no longer pink in the center. Serve tenders with ranch dressing if desired.

Steps:

• PREP/PREPARE
• The two sauces should be enough for 8 - 10 regular-sized breaded chicken tenders.
• Although, I usually make my own, these two recipes would go a long way to jazzing up a bag of frozen tenders.
• Gather your ingredients (mise en place).
• THE DIP SAUCE
• Combine all of the ingredients together in a small bowl.
• Cover with cling wrap and put in the fridge for an hour or two.
• Chef's Tip: The time spent in the fridge will help the flavors get to know each other. It is not a necessity, but I would recommend it, if you have the time (or patience). Besides, I like my dipping sauces to be on the cool side; it provides a pleasing contrast between the hot chicken tenders, and the cool dip.
• THE TOSS SAUCE
• Add all the ingredients to a saucepan.
• Bring up to a simmer and stir for about 2 - 3 minutes.
• Take off heat and allow the sauce to slightly cool down, about 4 - 5 minutes.
• Chef's Note: Both of these sauces can be made a day ahead of time, covered, and stored in the fridge. All you would need to do, is reheat the Toss Sauce.
• THE ASSEMBLY
• Add the cooked tenders to a bowl (I cooked them in my air fryer), and coat with the warm toss sauce.
• Chef's Tip: Just because you have a lot of toss sauce, do not use a lot; just give them a loving coating.
• PLATE/PRESENT
• Serve while nice and warm with the Dip Sauce. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Mix the honey, cayenne and paprika together in a small bowl, and reserve.
• 4. Chef's Note: The interplay between the honey, the paprika, and the cayenne, create some really interesting flavor notes for your palette.
• 5. Mix all the ingredients for the batter in a large bowl.
• 6. Chef's Tip: The batter should be nice and thick; almost like a tempura batter.
• 7. Add the chicken bites into the batter.
• 8. Add some oil (about 1in/2.5cm) to a pan, or pot, and heat up to 350f (175c).
• 9. Shake off the excess and add the chicken in small batches into the hot oil.
• 10. Fry until the chicken is cooked through and golden brown, about 3 - 5 minutes.
• 11. Drain on paper towels, and finish cooking the remaining chicken bites.
• 12. Toast the mini waffles until golden brown.
• 13. PLATE/PRESENT
• 14. Place the chicken bites, on the toasted mini waffles, drizzle with the honey/paprika/cayenne mixture, and serve while nice and warm. Enjoy.
• 15. Keep the faith, and keep cooking.