Best 3 Pioneer Woman Baked Chicken Tenders Recipes
Indulge in the crispy delight of Pioneer Woman Baked Chicken Tenders, a culinary masterpiece that combines the savory flavors of chicken with a golden-brown, crunchy coating. This delectable dish, brought to you by Ree Drummond, the Pioneer Woman herself, features tender chicken strips coated in a tantalizing blend of seasonings, then baked to perfection, resulting in a symphony of flavors that will tantalize your taste buds. Alongside the main recipe, this article provides variations to cater to different preferences, including a scrumptious air fryer version for a healthier alternative and a flavorful oven-fried rendition for those seeking a crispy indulgence. Get ready to embark on a culinary journey that will leave you craving for more!
Check out the recipes below so you can choose the best recipe for yourself!
BAKED CHICKEN TENDERS
Steps:
- Preheat the oven to 425 degrees F. Line a cookie sheet with foil, then place a wire rack on top.
- For the chicken tenders: Mix the cracker crumbs and Parmesan together in a large bowl. In a shallow dish, mix the mayonnaise, mustard, cider vinegar and some salt and pepper.
- Sprinkle the chicken tenders with a little salt and pepper and then place them, one by one, in the mayonnaise mixture. Scrape off excess mayonnaise and then roll the tenders in the crumb mixture to coat. As you go, place the coated tenders on the wire rack.
- Bake until cooked through and golden brown, 25 minutes. Let cool on the rack for 5 minutes.
- For the Dijon sauce: Meanwhile, in a small bowl, combine the mustard, mayonnaise, honey, cayenne and some salt and pepper. Mix until smooth and lump free.
- Transfer the chicken tenders to a serving platter. Serve with the Dijon sauce.
CRISPY CHICKEN STRIPS
Provided by Ree Drummond : Food Network
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Submerge the chicken strips in the buttermilk for 15 to 20 minutes (or longer if you'd like).
- In another bowl, combine the flour and seasoning salt (or other seasonings if you prefer). Mix this together well. Next, gradually drizzle 1/4 to 1/2 cup of the buttermilk into the flour mixture and stir lightly with a fork as you add it to achieve clumps.
- Heat about 1 inch vegetable oil in a large skillet over medium-low to medium heat.
- Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat thoroughly. Place them on a plate. Continue coating the chicken strips until they are all ready to cook.
- When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy and the chicken is done, remove them to a paper-towel-lined plate. Do not allow them to burn.
- Serve with your favorite dipping sauce. Yum!
CRISPY CHICKEN STRIPS - PIONEER WOMAN
The secret is out! By combining seasoned flour & buttermilk, you will get a chunky crunchy coating! Prep time is marinating in buttermilk & coating.
Provided by Chicagoland Chef du
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Submerge the chicken strips in the buttermilk for 15 to 20 minutes (or longer if you'd like).
- In another bowl, combine the flour and seasoning salt (or other seasonings if you prefer). Mix this together well. Next, gradually drizzle 1/4 to 1/2 cup of the buttermilk into the flour mixture and stir lightly with a fork as you add it to achieve clumps. It is the clumpy batter that gives this chicken it's crunchy coating.
- Heat about 1 inch vegetable oil in a large skillet over medium-low to medium heat.
- Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat thoroughly. Place them on a plate. Continue coating the chicken strips until they are all ready to cook.
- When the oil is sufficiently heated, begin cooking the strips a few at a time. Do not overload the pan or the oil temperature will drop.
- Cook them for about a minute and a half or so on each side. Cooking time will vary depending on the thickness of the chicken tenders.
- When golden and crispy and the chicken is done, remove them to a paper-towel-lined plate. Do not allow them to burn.
- Serve with your favorite dipping sauce. Yum!
Nutrition Facts : Calories 490.4, Fat 6.6, SaturatedFat 1.4, Cholesterol 145.7, Sodium 275.3, Carbohydrate 48.2, Fiber 1.7, Sugar 0.7, Protein 55
Tips:
- For a crispier coating, double-coat the chicken tenders in the breadcrumb mixture.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- To make sure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165 degrees Fahrenheit.
- Serve the chicken tenders with your favorite dipping sauce, such as honey mustard, barbecue sauce, or ranch dressing.
Conclusion:
Pioneer Woman's Baked Chicken Tenders are a quick and easy meal that the whole family will love. They're perfect for a weeknight dinner or a party appetizer. With a crispy coating and juicy interior, these chicken tenders are sure to be a hit. So next time you're looking for a delicious and easy chicken recipe, give these baked chicken tenders a try.
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