LEMON HERB CHICKEN TENDERS
I usually made lemon herb grilled chicken, so naturally I had to turn this into fried chicken tenders for the kids! SO YUMMY!
Provided by S F
Categories Poultry Appetizers
Time 35m
Number Of Ingredients 7
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-HERB CHICKEN TENDERS
Steps:
- In a large bowl, combine the lemon juice, oil, oregano, and salt. Add the chicken tenders, cover, and marinate for 30 minutes at room temperature or 1 hour in the refrigerator.
- Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or broiler. Grill or broil the chicken 4" from the heat source, turning once, for 5 minutes, or until no longer pink and the juices run clear.
HERBED LEMON CHICKEN IN A CROCK POT / SLOW COOKER
This is a lemon herb garlic chicken dish which is made in a slow cooker to contain it's natural flavours. When we served it the meat fell away from the bone. If you wish to increase the celery and carrot you may do so without dramatically change the flavour of the dish. I normally remove the skin off the drumstick, which I recommended with this dish but feel free to leave it on. Everyone enjoyed it in our house hold, hope you will enjoy it.
Provided by Chef floWer
Categories One Dish Meal
Time 6h21m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a hot non-stick pan, add butter and melt.
- Add chicken drumstick and brown or seal chicken.
- Place celery & carrot on base of crock pot/slow cooker.
- Add brown chicken drumstick into the crock pot/slow cooker, making sure the chicken drumstick are not sitting on top of each other (must be laying side by side). Pour left over juices in the pan into the crock pot/slow cooker.
- Pour chicken stock and lemon juice on top of drumstick.
- Sprinkle onions, garlic, parsley, oregano, salt and black pepper on top of the chicken drumstick.
- Cover and cook on 'Low' setting for 6-8 hours. (Depending on you crock pot/slow cooker, mine tenders to cook quickly even on the slower setting).
- Serve with juices on rice or with crusty bread.
ROASTED LEMON HERB CHICKEN
My family loves this. My husband even requests it.
Provided by barbzal
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
- Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
- Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.
Nutrition Facts : Calories 405.3 calories, Carbohydrate 3.6 g, Cholesterol 127.7 mg, Fat 29.2 g, Fiber 1.5 g, Protein 32.2 g, SaturatedFat 7.8 g, Sodium 177.6 mg, Sugar 0.1 g
SIMPLE LEMON HERB CHICKEN
This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!
Provided by Carolyn Stilwell
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
- When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.
Nutrition Facts : Calories 211.9 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 3.7 g, Protein 28.8 g, SaturatedFat 1.4 g, Sodium 94.2 mg, Sugar 0.3 g
HERBED CHICKEN TENDERS
This is such a light, easy, yet flavorful way to cook chicken! I couldn't believe it when my kids actually fought over "who got more".....There were no leftovers when I made this, and I actually used this as the meat in a wonderful fettuccine Alfredo! Just delicious!
Provided by Stacky5
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
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.
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LEMON AND HERB CHICKEN TENDERS - CHEF JULIE YOON
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Reviews 24Estimated Reading Time 4 minsServings 4
- Put the lemon juice, herbs, mustard, seasonings and oil in a large resealable plastic bag. Close the bag, then shake and smush to combine all the ingredients. Open the bag and drop in the chicken tenders. Close and shake the bag to coat evenly. Let it marinate 1 hour or overnight.
- Place a pan with olive oil over medium-high heat. When the pan is hot, let some of the excess marinade drip from the chicken and place on the pan. Cook for about 2-3 minutes per side, or until nicely browned and cooked through. Lower the heat to medium-low if the chicken is browning too fast. Cover the pan with a lid while cooking to keep the chicken moist. Let them rest for a couple minutes. Enjoy. TIP: If you don't have fresh lemon, substitute with any vinegar of your choice. If you can't find chicken tenderloins, use this marinade for chicken breasts, chicken thighs and even pork!
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