Friday, December 2, 2016

Baked Kick'n Chicken Tenders

     After a week of turkey, it was time to find something new. However poultry was what was in the freezer. To give a new twist to more bird, I cut them into tenders and tried a different flavor.
     One my friends found some Weber seasoning combinations and stocked my spice rack. I had the options of Tandori Chicken, Carne  Asada, Thai Chili and Kick'n Chicken. After consideration, the Kick'n Chicken seemed the tamest of the lot. I added just a touch of cayenne for a little more heat.
     This twist on chicken turned out to be very easy, especially since they were baked. They didn't take long to cook because they were cut into tenders and clean up was a cinch. It was a win-win dinner.

Baked Kick'n Chicken Tenders
3 boneless chicken breast, sliced into tenders, about 3/4 of an inch wide (12 tenders total)
2 T. Weber "Kick'n Chicken" spice blend*
1/8 tsp. pepper

3/4 tsp. garlic powder
1/4 cup Panko crumbs
1/8 tsp. cayenne
1/4 cup + 1/8 cup + 1 T. flour
2 T. mayonnaise
1/4 tsp. salt
cooking spray

Preheat oven to 375 and spray coat a 13x9x2 and a 8x8 inch baking dish.

In a pie plate, combine Kickin' Chicken spice blend, Panko crumbs, flour, salt, cayenne, pepper and garlic powder. Mix to combine.

Put mayonnaise in a bowl.

Roll chicken tenders in mayonnaise to coat. Then roll chicken in flour and spices. Place in baking dishes. Do not crowd the pan or they won't brown well.

Bake for 25 minutes. Flip tenders after 15 minutes.

Serves 4.

* If you don't have Weber's Kick'n Chicken Seasoning, blend together the following -
1/4 tsp. onion salt
1/4 tsp. garlic powder
1/8 tsp. red pepper flake
1/8 tsp. sugar
1/4 tsp. paprika
Save leftovers in a container in dry place.

Tenders just out of oven.


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