Garlic Butter Chicken Fingers Food

GARLIC BUTTER CHICKEN TENDERS (THE BEST!)

Steps:

• Season the chicken tenders with smoked paprika and cayenne pepper. Set aside.
• Heat up a cast-iron skillet (preferred) on high heat and add 3 tablespoons of butter. As soon as the butter melts and starts to sizzle, add the chicken tenders. Cook uninterrupted for 1-2 minutes, then turn over and start cooking the other side.
• Push the chicken tenders to the side of the skillet. Add the remaining 1 tablespoon of butter follow by the minced garlic on the empty space on the skillet. Add the Italian seasoning on top of the chicken tenders and stir to combine well with the chicken and garlic.
• Add salt and lemon juice and continue to cook the chicken tenders until they are slightly charred on the both sides. Add the chopped parsley, stir to combine well. Turn off the heat and serve immediately with lemon wedges. Squeeze the lemon juice on top before serving.

CHICKEN TENDERS RECIPE

Steps:

• Add olive oil and melt 1 tablespoon of butter in a pan/skillet over medium heat.
• Add the chicken tenders, season with paprika, salt, and pepper.
• Cook for 3 minutes on each side (season each side as you cook).
• Make room for the garlic, melt the remaining butter, and add the garlic. Cook for 30 seconds or until the garlic becomes fragrant.
• Season with Italian seasoning, and cook for one more minute.
• Add 2 tablespoons of water to the pan to deglaze it, and scrape off any bits stuck to the bottom of the pan (that's where all of the good flavor is).
• Garnish with chopped fresh parsley or basil leaves, and serve warm.

CHICKEN FINGERS WITH GARLIC BUTTER

Steps:

• Using a sharp knife, cut the breast halves in half crosswise, then lengthwise into strips 1/2-inch wide.
• Blend salt, pepper, oregano and the flour well in a flat dish. Add the chicken pieces in one layer. Stir to season, keeping each strip separate.
• Heat the butter and oil over high heat in a skillet large enough to hold the chicken pieces in one layer. Add the chicken, cook and stir until lightly browned, about 3 minutes. Add the tomatoes and garlic and cook, stirring, for 3 minutes more. Add the coriander and lime juice and continue cooking. Blend well and serve immediately.

STOVETOP LEMON GARLIC BUTTER CHICKEN TENDERS

Steps:

• Add the chicken, onion powder, salt, thyme, pepper and paprika to a large bowl and toss everything to combine.
• Melt the butter and olive oil together in a large skillet over medium heat, then cook the chicken tenders in two batches for 5-7 minutes each time, flipping the tenders halfway through.
• Remove the chicken from the pan and set aside. Add the garlic, stir, and cook for about 30 seconds or until it becomes fragrant.
• Stir in the chicken broth and lemon juice and let it simmer for about 5 minutes or until it has reduced.
• Add the chicken back to the pan, then flip it back and forth to ensure that it is coated in the lemon garlic sauce.
• Serve with fresh thyme for garnish if desired.

ULTIMATE CHICKEN FINGERS

Steps:

• Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
• Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
• Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

GARLIC FINGERS

Steps:

• Preheat oven to 450 degrees F.
• Gently saute the garlic in 2 tablespoons butter for about 10 minutes until tender but not brown.
• Sift flour, baking powder and salt into a mixing bowl.
• Cut in 4 T butter until mixture is crumbly like cornmeal.
• Add parsley, dill, and milk, stir just until evenly moist.
• Pour into well-greased 8 x 8-inch pan.
• Spread garlic on top, then cover with cheese.
• Bake for 25 to 30 minutes.
• Cool slightly and cut into fingers.
• For a variation, combine 1 cup of thinly sliced onions in with the garlic before you saute them.

CONTEST-WINNING CRISPY CHICKEN FINGERS

Steps:

• Combine the first 6 ingredients in a shallow bowl. In a second shallow bowl, whisk egg and buttermilk. Dip a few pieces of chicken at a time in buttermilk mixture, then in flour mixture; toss to coat., In an deep cast-iron or electric skillet, heat oil to 375°. Fry chicken, a few strips at a time, until chicken is no longer pink and crust is golden brown, 2-3 minutes on each side. Drain on paper towels.

GARLIC BUTTER CHICKEN FINGERS

Steps:

• 1. Mix the flour, salt, garlic powder, and pepper together in a large bag. Add the chicken strips and shake well to coat chicken. Add the oil and butter to large skillet. Fry the chicken strips until browned and no longer pink in middle. Remove to serving plate and keep warm
• 2. Add the 4 tbsp of butter to same pan. Saute the garlic for 30 seconds. Add the white wine and let most evaporate. Add the chicken stock and the juice and zest of lemon. bring to boil. Reduce heat add the chicken stock and flour mixture. Heat until thickened.
• 3. Season with salt and pepper. Serve over chicken fingers garnish with herb of choice

GARLIC BUTTER CHICKEN

Steps:

• Over high Heat add Olive Oil. Once pan is nice and hot add chicken thighs and season with salt and pepper on each side. Cook till nice and brown on both sides (about 5-7 minutes each side) then remove from pan to a clean plate.
• Set to medium heat then add Italian Seasoning & Garlic and cook till fragrant (be careful not to burn the garlic) then stir in the chicken broth and scrape all the nice brown chicken fond from the bottom of the pan, and reduce by half (about 5 minutes).
• Add the Butter to the mixture and stir till melted, then add chicken back to pan and spoon the sauce over the chicken.
• Enjoy the delicious chicken with whatever side you choose to make or serve with :).
• I chose to side it with a fellow recipe from another user - http://www.geniuskitchen.com/recipe/garlic-spaghetti-sauce-10808.