25 BEST WAYS TO COOK CHICKEN TENDERLOINS
With this list of chicken tenderloin recipes, you'll never have to worry about what to make for dinner again. From honey garlic to buffalo to Tex-Mex, there are so many great flavors of chicken tenders!
Provided by insanelygood
Categories Chicken Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chicken tender recipe in 30 minutes or less!
Nutrition Facts :
THE BEST CHICKEN CUTLETS
When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy -- not tasteless and dry -- with a crisp, breaded exterior that stayed put and didn't get soggy. After trying different methods, we found that a mix of panko and Pecorino Romano creates the salty, crunchy crust we crave, while dried spices in both the flour and breadcrumb mixtures ensure that our cutlets are never bland.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
- Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
- Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
- Beat the eggs with 1 tablespoon water in a second shallow dish.
- Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
- Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
- Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
- Serve with lemon wedges, if desired.
CLASSIC CHICKEN TENDERLOIN
A simple, tender and delicious family favorite. I found a similar recipe online which prompted me to post my own take. You can braise these or grill to a lightly golden color. Great over salads or served with other classics like mashed potatoes and green beans.
Provided by Lauren H
Categories Chicken Breast
Time 1h13m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Drain and discard spices from the Italian dressing. (Some may elect to keep the spices; the recipe will still turn out but will have a different flavor than intended.).
- Combine dressing, lime juice, and honey.
- Marinate the chicken tenders in this mixture for at least one hour.
- Grill chicken to a lightly golden color.
Nutrition Facts : Calories 437.1, Fat 19.5, SaturatedFat 3.4, Cholesterol 131.7, Sodium 1119.5, Carbohydrate 10.6, Sugar 9.2, Protein 52.7
CITY CHICKEN
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Thread the pork cubes onto eight 6-inch skewers, dividing evenly. Set aside.
- In a bowl, whisk together the flour and 1 teaspoon paprika. Season with salt and pepper, then set aside. In another bowl, whisk together the breadcrumbs and 1 teaspoon paprika. Season with salt and pepper and set aside. In another bowl, whisk together the eggs and remaining 1/2 teaspoon paprika. Season with salt and pepper, then set aside.
- Dredge the skewers in the flour, then egg, then breadcrumb mixture, shaking off any excess in between. Place a large cast-iron pan on the direct-heat side of the grill. Add enough olive oil to come 1 to 1 1/2 inches up the side of the pan. Once the oil is hot, add the pork skewers in batches. Do not overcrowd the pan! Cook, allowing to deeply brown on all sides, 2 to 3 minutes per side. Once all the skewers are browned, return them all to the pan, then move the pan to the indirect-heat side of the grill and finish cooking until the internal temperature reaches 150 degrees F, 15 to 20 minutes more. Serve!
GRILLED CHICKEN TENDERLOIN
Make and share this Grilled Chicken Tenderloin recipe from Food.com.
Provided by lik2fish
Categories Poultry
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix dressing, lime juice and honey together.
- Pour over chicken tenders, making sure all tenders are covered; marinate for 1 hour.
- Braise tenders in a non-stick pan or grill to lightly golden in color but not dry.
Nutrition Facts : Calories 288.9, Fat 18.8, SaturatedFat 4.3, Cholesterol 72.6, Sodium 370.7, Carbohydrate 5.3, Sugar 4.6, Protein 23.8
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