Kona Ks Healthy Oven Baked Buttermilk Chicken Tenderloins Food

BUTTERMILK BAKED CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
• Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
• Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
• Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
• Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

SPICY BUTTERMILK BAKED CHICKEN TENDERLOINS

Steps:

• Whisk the buttermilk, hot sauce, paprika, 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp cayenne pepper together in a resealable container. Add the chicken tenderloins and marinate for at least 2 hours.
• Preheat oven to 400F.
• Transfer the chicken tenderloins from the marinade to a baking sheet with a wire rack.** Discard the remaining marinade.
• Mix the remaining 1/2 tsp of salt and pepper with the remaining 1/4 tsp of cayenne pepper to sprinkle on top of the tenderloins.
• Bake for 15-18 minutes or until the chicken tenderloins reach an internal temperature of 165F. Remove from the oven and let the chicken rest for at least 5 minutes before serving.

KONA K'S HEALTHY OVEN-BAKED BUTTERMILK CHICKEN TENDERLOINS

Steps:

• Preheat oven to 400 degrees.
• Spray baking tray with non-stick cooking spray.
• Combine buttermilk, 1 teaspoon of garlic powder and hot sauce in shallow bowl. Stir well.
• Combine breadcrumbs, flour, paprika, salt, and pepper in another plate.
• Dunk chicken tenderloins in buttermilk mixture, then coat well with breadcrumb mixture.
• Spread tenderloins in single layer on baking tray.
• Drizzle with olive oil.
• Bake for 20-23 minutes, or until chicken is thoroughly cooked.

PAPRIKA-BUTTERMILK CHICKEN TENDERS

Steps:

• Combine the smoked paprika, granulated garlic and onion, and poultry seasoning in a small bowl. Season the tenders with salt and pepper. Add 1/2 the spices to the buttermilk in a shallow dish. Combine the remaining spices with the flour and poppy seeds, in a second dish.
• Heat the oil in a heavy pot over medium to medium-high heat, about 350 degrees F.
• Using tongs dip chicken in the buttermilk, then the flour and repeat. Add the breaded tenders to the hot oil; do not crowd the pan. Cook the fingers in batches to a deep golden color, about 8 minutes per batch. Drain on a wire rack over paper towels. Serve warm or at room temperature with wedges of lemon to squeeze on top.

CRUNCHY PARMESAN CHICKEN TENDERS

Steps:

• Preheat the oven to 500 degrees F.
• Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
• Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
• Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
• Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.

CHICKEN KONA

Steps:

• Season chicken with salt and pepper and place in a 3 1/2 quart crockpot.
• Combine onions, soy sauce, wine and water; pour over chicken.
• Cover and cook on'Low' for 3 to 4 hours.
• Remove chicken from pot.
• Arrange on broiler pan.
• Brush with honey.
• Broil until golden brown, brushing with honey several times.
• Grill instead of broil, if desired.

BUTTERMILK BAKED CHICKEN

Steps:

• Pour butter into two 13-in. x 9-in. baking pans. Pour 2 cups buttermilk into a shallow bowl. In another bowl, combine the flour, garlic salt, pepper and Creole seasoning. Dip chicken in buttermilk, then coat with flour mixture. Place bone side up in prepared pans. , Bake, uncovered, at 425° for 25 minutes. Turn; bake 10 minutes longer or until juices run clear. In a small saucepan, combine the soup and remaining buttermilk; cook and stir over medium heat for 5 minutes or until heated through. Serve with chicken.

BUTTERMILK BAKED CHICKEN WITH PANKO & SPICES

Steps:

• Soak chicken breasts in buttermilk or buttermilk substitute. Soak at least 6 hours.
• Turn breasts over after 3 hours on each side.
• Drain breasts in a colandar and discard the buttermilk.
• In a gallon ziplock sack, add Panko crumbs, Mrs. Dash, cilantro, garlic salt, white pepper and paprika. Shake, shake shake.
• Spray Pam on flat baking pan.
• Preheat oven 400.
• Put the pan in the oven to heat.
• Place one chicken breast at a time in the sack and shake until covered.
• Do that with each piece. Place all on the hot pan and bake 10 minutes on each side.
• Take a flat spatula to turn the chicken in the pan. Slice in strips if desired before serving. Marination time is not included in work time.

KONA K'S TOO EASY BRUSCHETTA

Steps:

• Slice French bread into 1-inch thick slices. Toast lightly in toaster oven until slightly brown and crunchy.
• Rub the garlic cloves on the French bread.
• Top each piece of bread with a slice of tomato, fresh mozzarella and piece of basil.
• Drizzle lightly with olive oil.
• Season with salt and freshly-ground black pepper.

CRISPY BUTTERMILK OVEN-FRIED CHICKEN (MAKEOVER)

Steps:

• Heat oven to 425°F. Line 13x9-inch pan with foil; spray foil with cooking spray.
• Place cereal in food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. In shallow dish, mix crushed cereal, the flour, garlic powder, onion powder, poultry seasoning, black pepper, paprika, salt and ground red pepper.
• In another shallow dish, place chicken. Pour buttermilk over chicken pieces, turning to coat all sides. Remove chicken pieces, one at a time, from buttermilk, then dip in cereal mixture, turning to coat completely; shake off excess. Place chicken pieces, bone sides down, in pan. Spray top of chicken with cooking spray.
• Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).

OVEN-FRIED BUTTERMILK CHICKEN

Steps:

• PREP: Heat oven to 425F.
• CLEAN: Wash hands.
• Place buttermilk in shallow dish.
• On waxed paper or plate, mix flour, poultry seasoning, paprika and salt.
• Dip chicken in buttermilk to coat completely.
• Dredge in flour mixture to cover completely.
• Place on clean sheet of waxed paper.
• In foil-lined 15 x l0-inch baking pan, melt margarine in oven 3 to 5 minutes or until bubbly.
• Place chicken skin side down in pan.
• CLEAN: Wash hands.
• Notes: CHILL: Refrigerate leftovers immediately.
• Chicken may also be deep-fried.
• COOK: Bake chicken at 425F for 30 minutes.
• Carefully turn chicken over.
• Bake 30 minutes more or until internal juices of chicken run clear.
• (Or insert instant-read meat thermometer in thickest part ot chicken).
• (Temperature should read 170°F for white meat, 180°F for dark meat).