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IMPORTANT!

CCT has moved. As you can see we changed our URL!

This blog will be deleted as soon as the other mod leaves.~

our new blog is the same: chickentendertuesdays !

I posted a recipe in preparation for tomorrow. Please excuse our first Tuesday coming back blowing up your dash!

xo

Mod C

(note to mod R: baby, I’m going to send you very specific instructions and the log in info in your fan mail so look out for that.)

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Submit your chicken tenders through our submit button or ask us questions about chicken tenders or your chicken tender mods!

/ask

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:3

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fattributes:

(via Pink Parsley: Baked Honey-Dijon Chicken Tenders)
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Pretzel Crusted Chicken Tenders

Ingredients 

  • 1/2 cup Fat-Free Buttermilk
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons Rice Vinegar 
  • 1 tablespoon Orange Marmalade 
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon Pepper
  • 1 lb Boneless, skinless chicken tenders (or boneless, skinless chicken breasts cut into 3-inch strips)
  • 3 cups Pretzel sticks
  • 2 tablespoons Melted butter
  • Additional mustard (optional)

Directions

  1. Preheat oven to 400 degrees F
  2. Whisk together the buttermilk,  Dijon mustard, rice vinegar, orange marmalade, salt and pepper in a large plastic container
  3. Add chicken tenders to the marinade, turning with tongs to coat well.
  4. Place in refrigerator for 5-10 minutes
  5. Meanwhile, prepare the pretzels by placing them in a 1 gallon-size ziploc bag and crushing them with a rolling pin. (Pound the pretzels gently with the side of the rolling pin to crush.) Spread pretzels out in a shallow dish or plate
  6. Remove chicken from refrigerator. Spray a baking sheet with nonstick spray. Make an assembly line by placing the chicken first, then the crushed pretzels, then the baking sheet. Dip each chicken tender in the crushed pretzels, turning to coat. Place on prepared baking sheet.
  7. Drizzle chicken tenders with melted butter.
  8. Bake on the center rack of the oven 12 to 15 minutes until chicken is golden brown and cooked through. Drizzle with any remaining or additional mustard is desired.
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Bacon-Wrapped Chicken Tenders Recipe
Link

Ingredients:

  • 1 1/2 pounds chicken tenders
  • 1 cup buttermilk
  • 1 cup crushed gluten-free rice chex cereal OR 1 cup plain gluten free breadcrumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried parsley flakes
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1 1/4 cups freshly grated Parmesan cheese
  • 4 Tablespoons Extra Virgin Olive Oil

Directions:

Place buttermilk in large bowl. Add chicken tenders and stir to coat. Let soak at least 15 minutes but no more than 30 minutes.

Preheat oven to 475 degrees.

Brush 1 Tablespoon of olive oil over each large baking sheets (2 needed).

Stir the Parmesan, crushed rice checks cereal (or plain gluten free bread crumbs) with the salt, pepper, parsley, garlic powder, onion powder, oregano and basil. Remove the chicken tenders from the buttermilk, shake off excess, and coat with breading completely pressing to adhere. Arrange coated tenders on prepared baking sheets, spacing accordingly.

Drizzle the remaining two tablespoons of oil over the coated tenders, and back for 12-15 minutes or until golden brown and cooked all the way through. There is no need to flip tenders during cooking.

6 Servings

** Be sure to check all spice labels for any additional ingredients. McCormick offers many single ingredient herbs and spices that are gluten free.

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Red Velvet Battered Chicken Tenders Recipe