Goldfish Breaded Chicken Tenders Food

BAKED CHICKEN TENDERS

Baked Chicken Tenders image

Provided by Trisha Yearwood

Time 55m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 cups cheese crackers, such as Cheez-Its, ground into crumbs
1 cup finely grated Parmesan
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper
1 pound chicken tenders (7 to 8 tenders)
1/2 cup Dijon mustard
1/4 cup mayonnaise
2 tablespoons honey
Dash cayenne pepper
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 425 degrees F. Line a cookie sheet with foil, then place a wire rack on top.
For the chicken tenders: Mix the cracker crumbs and Parmesan together in a large bowl. In a shallow dish, mix the mayonnaise, mustard, cider vinegar and some salt and pepper.
Sprinkle the chicken tenders with a little salt and pepper and then place them, one by one, in the mayonnaise mixture. Scrape off excess mayonnaise and then roll the tenders in the crumb mixture to coat. As you go, place the coated tenders on the wire rack.
Bake until cooked through and golden brown, 25 minutes. Let cool on the rack for 5 minutes.
For the Dijon sauce: Meanwhile, in a small bowl, combine the mustard, mayonnaise, honey, cayenne and some salt and pepper. Mix until smooth and lump free.
Transfer the chicken tenders to a serving platter. Serve with the Dijon sauce.

BREADED CHICKEN FINGERS, STRIPS, TENDERS...

Breaded Chicken Fingers, Strips, Tenders... image

This is a breadcrumbed coated chicken recipe, unlike regular flour fried chicken. The lemon gives a hint of zing. If you desire a more pronounced lemony flavor, add double the zest, which I prefer. Check out my sauces...Recipe #430587, recipe #391028, recipe #431929 or even recipe #449558. .

Provided by gailanng

Categories Chicken Breast

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/4 cups breadcrumbs (Italian or plain)
1 teaspoon garlic powder
1 tablespoon lemon zest, finely grated (increase if desired)
3/4 teaspoon kosher salt
fresh ground black pepper (fresh makes a difference)
1 cup all-purpose flour, for dredging (approximate)
2 large eggs, beaten
4 (4 -6 ounce) boneless skinless chicken breasts, cut into strips (or fingers or tenders)
1/2 cup oil, for shallow frying

Steps:

Put the flour, eggs and the bread crumbs each separately in 3 shallow dishes. Stir into the flour the lemon zest. Pat the chicken dry and season both sides with garlic powder, salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess drip back into the bowl. Finally, lay the strips in the bread crumbs, turn it over and press into the breading to coat. Lay on a piece of waxed paper. Repeat until all strips are coated.
Add the oil to a large skillet (12 inches in diameter and cast iron is best) over medium heat until hot. Lay several chicken strips in the pan. Cook the chicken without turning until nicely browned, about 3-4 minutes. Turn the chicken and cook until equally brown on the other side, about 3-4 minutes more. Repeat with the remaining strips. Transfer chicken to a paper towel lined plate to drain.

Nutrition Facts : Calories 1312.5, Fat 69.3, SaturatedFat 10.8, Cholesterol 331.2, Sodium 1702.6, Carbohydrate 98.2, Fiber 5.2, Sugar 4.7, Protein 70.2

GOLDFISH CRUSTED CHICKEN FINGERS

Goldfish Crusted Chicken Fingers image

I haven't tried this yet but it sure seems like a good (and interesting) recipe! This only contains 3 ingredients..chicken tenderloins, cheddar goldfish crackers, and buttermilk ranch dressing. The best part is that this is a quick meal that only takes 20 minutes to complete. This recipe comes from the Better Homes and Gardens cookbook.

Provided by StephanieNS

Categories Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

2 1/2 cups crushed cheddar goldfish crackers or 2 1/2 cups pretzels
2/3 cup bottled buttermilk ranch dressing
1 lb chicken tenderloins
nonstick cooking spray

Steps:

Preheat oven to 425 degrees Fahrenheit.
Line a baking pan with foil and spray foil with nonstick cooking spray.
Place the crushed Goldfish in one dish and the dressing in a separate dish.
Dip chicken tenderloins into the dressing (allow excess to drip off) and then dip into the crushed crackers; place the tenderloins on the baking pan.
Bake for 10-15 minutes or until chicken is no longer pink inside.
Serve with additional ranch dressing if desired.

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