Lemon Herb Baked Chicken Tenders Food

LEMON HERB CHICKEN TENDERS

Steps:

• 1. wash off the strips and lightly poke holes into with a fork.
• 2. Put the lemon juice into a bowl, and let the strips sit in the lemon juice for about 5-10 minutes, to soak in the lemon flavor.
• 3. in another bowl add the flour, paprika, a pinch of salt and pepper, and 1/2 tablespoon of lemon herb seasoning. mix well.
• 4. coat the chicken strips well in the flour mixture. You may have to do this twice, to be sure of a good coating.
• 5. heat the oil in a skillet at about medium/med high heat.
• 6. once oil is heated, add the the coated strips to the oil and cook until golden brown, with a slightly yellow tint.
• 7. take out of oil and place on a paper plate, to soak up excess oil. While still hot, dash on a small amount of lemon herb seasoning.
• 8. allow to cool, and enjoy! Check out my sauce for this recpie as well!

LEMON THYME CHICKEN TENDERS

Steps:

• Combine the olive oil, garlic, chopped thyme, lemon zest, and lemon juice in a large mixing bowl. Season the chicken tenders with salt and pepper. Toss chicken with the olive oil mixture; allow to marinate for 5 minutes.
• Spray a non-stick skillet with cooking spray, and place over medium-high heat. Cook chicken tenders in the hot pan until lightly browned and cooked through, about 4 minutes per side.

LEMON HERB BAKED CHICKEN TENDERS

Steps:

• In a 9 x 13-inch baking dish, mix all the marinade ingredients (olive oil, lemon juice, minced garlic, chopped herbs/parsley, salt, and pepper), and coat the chicken tenders in it. Marinade chicken for at least a half-hour before cooking; you can also marinate for a few hours or overnight. The chicken tenders will only taste better the longer it is marinated.
• When the chicken tenders are done marinating, add 1-2 tablespoons of butter on top, bake in a 425 degree F oven for 15-20 minutes. You can turn once halfway through (although I never bother to). Allow cooling 5 minutes before serving. Enjoy!

LEMON CHICKEN TENDERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.
• Bake in preheated oven for 15 minutes, turning once.
• In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.
• Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.

HERBED CHICKEN TENDERS

Steps:

• Wash and drain chicken breast tenders.
• Mix all of the other ingredients (except for the olive oil) in a small bowl and whisk thoroughly.
• Rub the herb mixture onto the chicken tenders thoroughly, until coated well on both sides of the chicken.
• Heat the olive oil in a large nonstick skillet over medium high heat.
• Add chicken to pan and sauté approximately 4 minutes on each side, until the color is lightly golden brown.

LEMON-HERBED CHICKEN TENDERLOINS

Steps:

• Place tenderloins in a flat dish with sides.
• In a small bowl, mix together all lemon juice, mustard, and herbs; pour marinade over the chicken.
• Marinate for 30 minutes and up to 12 hours, covered, in the refrigerator.
• In a large nonstick skillet, heat the oil over medium heat; add in the tenderloins; saute for 3 minutes on each side until they are just cooked through.
• Remove from heat immediately so they remain tender; serve.