Appetizer Essentials Spicy Chicken Tenders Food

SPICY CHICKEN TENDERS

Steps:

• In a small bowl, combine water and seasonings; brush over both sides of chicken tenders. Place in a bowl and toss to coat; refrigerate for 15 minutes., Place chicken on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 3 minutes on each side or until meat is no longer pink.

CHICKEN TENDER ESSENTIALS: SWEET/SPICY SAUCES

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.

SPICY CHICKEN TENDERS WITH HONEY-MUSTARD

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside.
• Honey-Mustard: In a small serving bowl, mix together the honey and mustard until smooth. Set aside.
• Breading: In a medium bowl, mix together the flour and 1 tablespoon salt. In a second medium bowl, whisk together the eggs and hot sauce. In a third medium bowl, mix together the cornmeal, chili powder and cayenne pepper. Dredge the chicken in the flour and then into the egg mixture. Allow any excess egg mixture to drip off and coat the chicken in the cornmeal mixture. Arrange the breaded chicken in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt, to taste. Bake until golden and cooked through, about 15 to 17 minutes.
• Arrange the chicken on a platter and serve the honey-mustard alongside.

SPICY CHICKEN APPETIZERS

Steps:

• Start to brown your minced Chicken, breaking it apart, cook 3 minutes.
• Add the onions, stir fry another minute.
• Add the carrots, cilantro, bean sprouts & garlic. Cook 2 minutes.
• Add ginger, soy, cinnamon & chili.
• Cook for 1 minute longer - set aside to cool.
• Keep your Spring Roll wraps under a damp paper towel.
• Take out one at a time add 1 tbsp of the cooled chicken mixture in the center of the wrap.
• Fold up the bottom then bring in each side and roll it up one more time so you have a small bundle.
• Place seam side down on a lightly oiled cookie sheet.
• Very lightly spray the tops of the appetizers with oil, or you may lightly paint them with oil.
• Bake at 375F for apprx 15-20 minutes turning them half way through the baking. They should be nicely browned & crisp.
• Let them rest 5 minutes before serving.
• Meanwhile make the dipping sauce.
• In a small saucepan Mix your soy sauce, honey & Chili sauce.
• Mix the cornstarch with the water.
• Add to sauce pan & bring to a boil.
• Remove from heat and allow to cool.
• Serve on the side with the appetizers.