Monday, October 11, 2010
Spicy Chicken Tenders or Non-Spicy Chicken Tenders.....whichever you prefer
Simple, simple, simple......and yummy! These were slightly spicy and delicious.
They are coated in a cornmeal crust with some cayenne pepper and chili powder mixed in, which resulted in a light and crunchy crust that I loved. But I am a little biased, and am also a huge fan of cornmeal these days. (Note: If you're feeding either a kid, or a picky eater, you can adjust the cayenne pepper to suit. I have made it one other time and I believe I put in half the cayenne pepper that the recipe calls for, without a complaint from the natives.)
And you bake them in the oven. No frying mess. Yay! I was sold immediately. I breaded them a couple hours ahead of dinner so they were all ready to just pop into the oven. Really. They can't be beat.
The honey mustard sauce that accompanies these is a must-have. It is frighteningly simple to put together, the kick from the dijon was wonderful, and it looks pretty alongside. Your friends will ask you where you got it....
These could be served as an appetizer, or as a main dish. I served them alongside a vegetable parmesan, to satisfy those at the table who need a little something else with an all-veggie dish. It did the trick.
Spicy Chicken Tenders with Honey Mustard Sauce
adapted from Giada De Laurentiis and foodnetwork.com
1 cup all-purpose flour
1 tablespoon kosher salt, plus extra for seasoning
3 large eggs, at room temperature, lightly beaten
3 tablespoons hot sauce (recommended: Tabasco)
1 cup cornmeal
2 tablespoons chili powder
1 teaspoon cayenne pepper
1 1/2 to 2 lbs of chicken tenders
Olive oil, for drizzling
Put an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray a heavy baking sheet liberally with vegetable oil cooking spray or line it with parchment paper. Set aside.
In a medium bowl, mix together the flour and 1 tablespoon salt. In a second medium bowl, whisk together the eggs and hot sauce. In a third medium bowl, mix together the cornmeal, chili powder and cayenne pepper.
Dredge the chicken in the flour and then into the egg mixture. Allow any excess egg mixture to drip off and coat the chicken in the cornmeal mixture.
Arrange the breaded chicken in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt, to taste. Bake until golden and cooked through, about 15 to 17 minutes.
Honey Mustard Dipping Sauce:
1/3 cup honey
1/3 cup Dijon or whole-grain mustard
Mix the two together until smooth. Set aside to serve with tenders when ready.