- 1/2 Cup orange marmalade
- 1/2 Teaspoon ground ginger
- 1/4 Teaspoon garlic powder
- 2 Tablespoons soy sauce
- 1 Pound chicken tenders
- 3 Cups rice krispies cereal, 3/4 cup crushed
- 1/4 Cup toasted sesame seeds
In a sealable plastic bag, combine marmalade, ginger, garlic powder, and soy sauce. Add chicken to marinade. Marinate in refrigerator 1 hour.
In shallow pan or plate, combine cereal and sesame seeds. Remove chicken from marinade, draining off excess liquid slightly. Discard marinade. Coat completely in cereal mixture. Place in single layer on foil-lined baking sheet coated with cooking spray.
Bake at 400 degrees for about 30 minutes or until chicken is tender, no longer pink, and juices run clear. Do not cover pan or turn chicken while baking. Serve hot with sweet and sour sauce or hot mustard, if desired.
Calories Per Serving529
Folate equivalent (total)232µg58%
Creole seasoning adds a flavor boost, and a delicious kick of heat, to boneless chicken tenders. Add the seasoning mix both to your buttermilk marinade, and the pre-frying flour dredge for chicken. The result is juicy, crackling, spicy chicken strips that are perfect for munching at game day events.
Crispy chicken fingers with a moist and tender inside, and no messy splatters on your stove, can be yours with this life-changing recipe. All you need are a few common pantry ingredients, plus chicken, and an air fryer. A surprise marinade ingredient (it's pickle juice!) provides a ton of flavor, and locks in moisture.
What’s The Deal With Buttermilk?
Buttermilk is the slightly acidic liquid left behind after heavy cream is churned into butter. This acidity creates and extra tender chicken and crispy breading. It will also give your chicken some extra tang which will really bring out the flavors in the breading!
You can also marinate your chicken in buttermilk for a few hours to tenderize it. If you don’t have buttermilk, you can make your own using 2 cups of regular milk, and 2 tbsp of either lemon juice or white vinegar.
Asian Chicken Tenders( 1 Votes)
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With only a handful of ingredients, this sweet and sour version of Asian Chicken Tenders is definitely among our favorite easy diabetic dinner recipes. Plus, it boasts lighter versions of flavorful teriyaki sauce and pineapple tidbits, but still packs full taste.
Other Recipes With Hoisin Sauce:
Previously, I shared my Hoisin chicken recipe &mdash silky, smooth, and tender chicken breast in Hoisin sauce. This baked Hoisin chicken takes it to the next level, by roasting the Hoisin-marinated chicken drumsticks in an oven.
As a result, this baked recipe makes sure you have an extremely healthy meal to make at home.
I love Asian-flavored chicken, for example, the super popular and delicious ginger garlic baked chicken and honey lemongrass baked chicken.
- ½ cup rice vinegar
- 5 tablespoons honey
- ⅓ cup soy sauce (such as Silver Swan®)
- ¼ cup Asian (toasted) sesame oil
- 3 tablespoons Asian chili garlic sauce
- 3 tablespoons minced garlic
- salt to taste
- 8 skinless, boneless chicken thighs
- 1 tablespoon chopped green onion (Optional)
Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken refrigerate for 1 hour, turning bag once or twice.
Preheat oven to 425 degrees F (220 degrees C).
Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
Bake 30 minutes, basting one more time after 10 minutes an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.
10 of Our Favorite Chicken Tender Recipes
Whether you call them tenders, fingers, nuggets, or strips (it turns out there are subtle differences), no one can deny that breaded boneless chicken makes for a delicious and comforting finger food. What's less well known, however, is that they're not just dinner ideas for kids. Chicken tenders are easy to make at home, cook quickly, and can be paired with all kinds of grown-up flavor profiles for a satisfying meal that is both easy to eat and incredibly happy-making.
Looking for chicken recipes to make at home? Forget the deep fryer. With a light breading and a baking rack to let air circulate (or use our air fryer tips), you can make tenders that are just as crispy and, well, tender as what you'd find in a restaurant, but that are a lot less greasy, and without the mess that comes from having to deal with all that oil.
But the real reason to go homemade is because you get to spice them any way you want. If restaurant chicken tenders all tend to be rather bland, homemade tenders can sing with all kinds of flavor. Looking for tropical flavor? Use coconut flakes and whip up a fruit salsa. Rather go Tex-Mex? Roll your chicken in tortilla chips and chili powder. Looking for something a little more Pan-Asian? Try 5-spice powder and sesame seeds. Below, find recipes for all those, plus more. Once you see how easy (and delicious) homemade chicken tenders can be, you may never want to order them at a restaurant again.
Fusion Chicken and Asparagus
Why not try a dish like this fusion chicken and asparagus recipe? It incorporates Chinese and Thai ingredients and is excellent with potstickers and Thai rice.
The sauce used in this recipe combines Thai chili paste, fish sauce, black bean sauce, and oyster sauce with chicken stock for balance. The chicken is deep fried and asparagus, garlic, ginger, and Serrano peppers are stir-fried with the sauce.
These Spicy Thai Chicken Tenders came to existence because I was thinking about how to use my popular Thai sauce with chicken. If y&rsquoall follow Domestic Superhero, then you probably know that my One Pot Spicy Thai Noodles are my most popular recipe. With over one million pins on pinterest, thousands of shares on Facebook, and ranking number one on Google, you know they have to be delicious (duh, they are). I had some left over chicken tenderloins in my fridge, so I decided to cook them up and coat them in the same delicious sauce I use for the noodle recipe. These Spicy Thai Chicken Tenders are totally winning.
I was talking to my friend Sabrina (an amazing blogger) about this recipe, and she highly recommended frying these Spicy Thai Chicken Tenders. Typically I go for a more healthy approach, like baking, but when she said the panko coating would be 100 times better fried up, I believed her. This recipe is so simple, and only has a few steps &ndash coat the chicken in egg wash then shake in panko, and fry. Boom, done. Then all that&rsquos left is mixing and cooking your sauce. Dump all the ingredients together in a sauce pot, whisk together, and simmer until thickened&hellipabout 3 minutes. Toss. Easy.
The sauce is so majorly delicious and not TOO spicy. If you can&rsquot stand spice, then tone down the sriracha, but I am telling you it&rsquos not THAT spicy. If you like a lot of spice, add more sriracha to the sauce. You can test the sauce as you are making it and add more or less as you go&hellipjust make it however you like!
Actually, you know what might be amazing? Putting these Spicy Thai Chicken Tenders over the top of the Spicy Thai Noodles&hellipohhhhh yeah!
Sweet and Spicy Asian Chicken Tenders
What a marvelous combination of crispy chicken tenders, perfectly coated in the sweet and spicy Asian sauce! My kids are in love with this marrying of sweet and savory flavors. But, who wouldn`t be? The dish looks scrumptious, and tastes even better. Everything`s so mild, generously spiced, and abundant in subtle flavors.
Prep time: 50 min Servings: 2
- 1 piece of chicken breast
- 1 egg
- 10 oz bread crumbs
- A pinch of salt
- A pinch of pepper
- 4 tbsps. sesame seeds
For the sauce:
- 4 tbsps. soy sauce
- 4 tbsp. honey
- 4 garlic cloves
- 2 tbsps. hoisin sauce
- 1 tbsp. ginger
- 4 tbsp. spiracha sauce
Method of preparation:
- Preheat the oven to 180°.
- Cut the chicken in pieces and coat in eggs and bread crumbs.
- Arrange on a baking tray previously lined with baking parchment.
- Season with a pinch of salt and pepper.
- Bake for 20-25 minutes or until golden-brown.
- Heat some oil in a skillet and add soy sauce, honey, garlic, hoisin sauce, ginger and spiracha sauce.
- Stir well and add the chicken tenders in the sauce.
- Continue stirring until the chicken is entirely coated in the sauce.
- Remove from the heat and top with sesame seeds.
- Serve immediately.
I really like trying new twists on the usual chicken dish, and this is recipe really hits the spot. My husband was a bit skeptic when he read the recipe, but as soon as I started cooking, he got totally fascinated by the mixture of delightful flavors. He just couldn`t wait to try it and I had that “I knew it” look on my face.
You can make this fabulous recipe for any occasion. How do you like your chicken? Do you prefer the classic versions or you also love experimenting? Join us now and submit your recipes and ideas!