Best Appetizer Essentials Spicy Chicken Tenders Recipes

Spicy Chicken Tenders image

Provided by By Brooke Lark

Categories Entree

Time 35m

Yield 8

Number Of Ingredients 12

1 cup Original Bisquick™ mix
1 teaspoon onion powder
1/2 teaspoon red pepper (add more if you want them really spicy, omit if no spice)
1 teaspoon chili powder
2 teaspoons paprika
1 teaspoon celery salt
2 teaspoons sugar
1 egg
1/4 cup milk
1 package chicken tenders (14 to 16 oz)
2 to 3 tablespoons butter, melted
Ranch dressing, if desired

Steps:

Heat oven to 450°F. Line cookie sheet with parchment paper.
In a pie plate, combine the Bisquick mix, onion powder, red pepper, chili powder, paprika, celery salt and sugar. Stir together until well mixed.
In medium bowl, mix egg and milk with whisk until well blended. Spoon 1 to 2 tablespoons egg mixture into the Bisquick mixture; stir until little lumps form.
Dip the chicken breast tenders into the egg mixture, then into the Bisquick mixture, then back into the egg mixture and finally back into the Bisquick mixture. Place on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
Bake 12 to 14 minutes, turning halfway through bake time, until no longer pink in the center. Serve tenders with ranch dressing if desired.

Nutrition Facts : ServingSize 1 Serving

Chicken Tender Essentials: Sweet/Spicy Sauces image

Provided by Andy Anderson ! @ThePretentiousChef

Number Of Ingredients 15

PLAN/PURCHASE
THE DIP SAUCE
1/2 cup(s) mayonnaise, plain variety
1/4 cup(s) ketchup, freshly made, if possible
1/2 teaspoon(s) garlic powder
1/2 teaspoon(s) white pepper, freshly ground, or to taste
1/2 teaspoon(s) worcestershire sauce
THE TOSS SAUCE
2/3 cup(s) fresh clover honey
1/4 cup(s) filtered water
1/4 cup(s) ketchup, freshly made, if possible
1 tablespoon(s) apple cider vinegar
1 - 2 teaspoon(s) chipotle chili powder
1 teaspoon(s) hot sauce, i prefer frank's
1/2 teaspoon(s) salt, kosher variety

Steps:

PREP/PREPARE
The two sauces should be enough for 8 - 10 regular-sized breaded chicken tenders.
Although, I usually make my own, these two recipes would go a long way to jazzing up a bag of frozen tenders.
Gather your ingredients (mise en place).
THE DIP SAUCE
Combine all of the ingredients together in a small bowl.
Cover with cling wrap and put in the fridge for an hour or two.
Chef's Tip: The time spent in the fridge will help the flavors get to know each other. It is not a necessity, but I would recommend it, if you have the time (or patience). Besides, I like my dipping sauces to be on the cool side; it provides a pleasing contrast between the hot chicken tenders, and the cool dip.
THE TOSS SAUCE
Add all the ingredients to a saucepan.
Bring up to a simmer and stir for about 2 - 3 minutes.
Take off heat and allow the sauce to slightly cool down, about 4 - 5 minutes.
Chef's Note: Both of these sauces can be made a day ahead of time, covered, and stored in the fridge. All you would need to do, is reheat the Toss Sauce.
THE ASSEMBLY
Add the cooked tenders to a bowl (I cooked them in my air fryer), and coat with the warm toss sauce.
Chef's Tip: Just because you have a lot of toss sauce, do not use a lot; just give them a loving coating.
PLATE/PRESENT
Serve while nice and warm with the Dip Sauce. Enjoy.
Keep the faith, and keep cooking.

Appetizer Essentials: Spicy Chicken Waffle Bites image

Provided by Andy Anderson !

Time 30m

Number Of Ingredients 16

PLAN/PURCHASE
1/4 c fresh clover honey
1/2 tsp hungarian paprika
1 pinch cayenne pepper
1 large chicken breast, cut into bite-sized pieces
10 small mini waffles, plain variety
THE BATTER
1 1/2 c fresh buttermilk
1 1/2 c flour, all-purpose variety
1 tsp black pepper, freshly ground, or to taste
1 tsp chili powder, or to taste
1 tsp cajun spice, or to taste i prefer tony chacheres
1/2 tsp salt, kosher variety
1/2 tsp onion powder or to taste
ADDITIONAL ITEMS
peanut oil, for frying, or other non-flavored oil

Steps:

1. PREP/PREPARE
2. Gather your Ingredients (mise en place).
3. Mix the honey, cayenne and paprika together in a small bowl, and reserve.
4. Chef's Note: The interplay between the honey, the paprika, and the cayenne, create some really interesting flavor notes for your palette.
5. Mix all the ingredients for the batter in a large bowl.
6. Chef's Tip: The batter should be nice and thick; almost like a tempura batter.
7. Add the chicken bites into the batter.
8. Add some oil (about 1in/2.5cm) to a pan, or pot, and heat up to 350f (175c).
9. Shake off the excess and add the chicken in small batches into the hot oil.
10. Fry until the chicken is cooked through and golden brown, about 3 - 5 minutes.
11. Drain on paper towels, and finish cooking the remaining chicken bites.
12. Toast the mini waffles until golden brown.
13. PLATE/PRESENT
14. Place the chicken bites, on the toasted mini waffles, drizzle with the honey/paprika/cayenne mixture, and serve while nice and warm. Enjoy.
15. Keep the faith, and keep cooking.