Best 7 Spicy Baked Chicken Tenders With A Garlic Basil Aioli Recipes
Satisfy your taste buds with our Spicy Baked Chicken Tenders, a culinary delight that combines the tantalizing flavors of garlic, basil, and aioli. This delectable dish features tender chicken tenders coated in a flavorful blend of spices, then baked to perfection, resulting in a crispy exterior and a juicy, succulent interior. Accompanying these chicken tenders is a luscious Garlic Basil Aioli dipping sauce, a creamy and aromatic concoction that elevates the flavors of the chicken to new heights. Indulge in this irresistible combination of textures and flavors, perfect as an appetizer, main course, or party snack. Additionally, we've included a versatile Air Fryer Chicken Tenders recipe for those who prefer a healthier cooking method, and a flavorful Sweet and Spicy Asian Chicken Tenders recipe for those craving a unique twist on this classic dish. Get ready to embark on a culinary journey that promises to tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
SPICY BAKED CHICKEN TENDERS WITH A GARLIC BASIL AIOLI
Now, I think everyone likes chicken fingers or tenders, but I get tired of those made the traditional way with the seasoned bread crumbs, parmesan cheese and a marinara sauce for dipping. So, I tried to come up with something a bit spicy and a unique dipping sauce for a unique taste. This is my version. Spicy seasoning, and the panko makes it a bit lighter. Baked vs fried and then the aioli is to me what sets this apart. Since this is finger food, I love to serve this with fresh corn on the cob, and my salad cups. Basically a small chopped salad served in a small lettuce cup. This just makes it a great easy "finger food" dinner.
Provided by SarasotaCook
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Aioli -- Mix the mayonnaise, red wine vinegar, garlic, basil, salt and pepper. Check for seasoning and cover and refrigerate.
- Chicken -- I like to cut the chicken into finger size pieces. I don't like them too thin as they will dry out, but because they are baked I like to cut them around 1/2" thick (I like to think they are about the size and thickness of my thumb).
- Chicken Flour Base -- In a large baggie add the flour, salt and pepper. Dredge each chicken piece in the flour mixture and then toss well to coat. Make sure to shake off the excess flour. Just set to the side until they are all coated.
- Panko and Egg -- I like to grind up the panko a bit to make the crumbs a bit finer. I just used my mini food processor to grind them up. Then to the panko, I added all the seasonings (except the salt and pepper) which we already used in the flour mix. Then add the panko to a small pan. In another pan, add the eggs and beat well.
- Dredge -- Now dip each piece of chicken, already dredged in flour into the egg and then the panko seasoning. Set on a baking sheet lined with parchment paper or you can use foil.
- Bake -- Spray the chicken with olive oil (both sides). Now I have an atomizer which I fill with olive oil. But you can buy a olive oil spray like "Pam." right at the store. But I use my atomizer all the time and well worth the 10.00 investment. Those recipes that cause for a drizzle of olive oil -- using an atomizer will save you tons of money. Well, time to bake. I bake at 400 for about 12-15 minutes depending on the thickness of the chicken. They should be golden brown.
- Serve -- Just serve the chicken strips with the Basil Aioli.
BASIL AIOLI
This recipe is absolutely delish and much easier than making homemade aioli with egg yolks and olive oil. We use it on chicken sandwiches, fish, with sweet potato fries and much more. Make sure to use fresh ingredients, it makes all the difference! Store in the refrigerator for up to 7 days.
Provided by CallieJo
Categories Side Dish Sauces and Condiments Recipes
Time 1h10m
Yield 16
Number Of Ingredients 5
Steps:
- Combine mayonnaise and basil in a food processor; blend until mixed and mayonnaise turns slightly green. Add garlic; process until well blended. Add lemon juice and zest; process until well mixed, 30 to 45 seconds.
- Transfer to a bowl and cover. Chill until flavors combine, about 1 hour.
Nutrition Facts : Calories 149.6 calories, Carbohydrate 1 g, Cholesterol 7.8 mg, Fat 16.4 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.5 g, Sodium 117.3 mg, Sugar 0.3 g
SPICY CHICKEN TENDERS
East Indian flavored chicken. Recipe calls for tenders but I think it would work just as well with skinless, boneless breasts or thighs if you adjust the cooking time (maybe baking for 15 minutes and then broiling). From the Dec/Jan 2011 issue of Taste of Home. Submitted by Carol Dodds.
Provided by berry271
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine water and spices and brush over both sides of the tenders.
- Place in a resealable bag and marinade in fridge for 15 minutes.
- Spray a broiler pan with cooking spray.
- Place chicken on pan and broil 3 minutes on each side or until meat is no longer pink.
SPICY BASIL CHICKEN
An authentic taste of Thailand. Served best over white rice.
Provided by Zfamily
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oil in a skillet over medium-high heat, and cook the garlic and chile peppers until golden brown. Mix in chicken and sugar, and season with garlic salt and pepper. Cook until chicken is no longer pink, but not done.
- Stir oyster sauce into the skillet. Mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices run clear. Remove from heat, and mix in basil. Let sit 2 minutes before serving.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 11.9 g, Cholesterol 69.3 mg, Fat 9.4 g, Fiber 2 g, Protein 28.2 g, SaturatedFat 1.8 g, Sodium 656.5 mg, Sugar 5.5 g
GARLIC AND BASIL BAKED CHICKEN THIGHS
Very easy recipe using chicken thighs, garlic, basil, and rosemary. Serve with rice.
Provided by scottjolened
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h25m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange chicken thighs in a roasting pan; season with salt and pepper. Scatter onion over and around chicken. Top chicken with basil, garlic, and rosemary. Pour chicken broth into pan and evenly distribute carrots around the chicken. Cover pan with aluminum foil.
- Cook in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove aluminum foil and continue cooking until chicken is browned, 10 to 15 more minutes.
Nutrition Facts : Calories 234 calories, Carbohydrate 10.5 g, Cholesterol 71 mg, Fat 12.1 g, Fiber 2.6 g, Protein 20.3 g, SaturatedFat 3.4 g, Sodium 112.2 mg, Sugar 4.8 g
BAKED SPICED CHICKEN
Mildly spiced and slightly sweet chicken that comes out moist and tasty.
Provided by Denise D
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Combine the paprika, parsley, sugar, mustard, salt, and pepper in a small bowl; set aside.
- Place the chicken pieces in a 9x13 inch baking dish, and coat with the vegetable oil; arrange skin-side up. Sprinkle evenly with the spice mixture.
- Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 602.7 calories, Carbohydrate 4 g, Cholesterol 238.9 mg, Fat 37 g, Fiber 0.9 g, Protein 60.4 g, SaturatedFat 9.4 g, Sodium 1342.2 mg, Sugar 2.4 g
BASIL AIOLI
Make and share this Basil Aioli recipe from Food.com.
Provided by bigbadbrenda
Categories Vegetable
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a food processor pulse together basil, olive oil, garlic, lemon juice and hot pepper sauce until smooth.
- Pulse in mayonnaise.
- Put in refrigerator up to 24 hours.
- Choose your vegetables, cut into strips.
- Blanch in boiling water for 1 minute.
- Drain and chill in ice water.
- I used carrots, peppers and green beans.
- I added radishes, tomatoes and cucumbers to the platter after.
- Time does not include the chilling time.
Nutrition Facts : Calories 1012.5, Fat 95, SaturatedFat 13.6, Cholesterol 45.8, Sodium 1258.6, Carbohydrate 43.5, Fiber 0.3, Sugar 11.5, Protein 2.1
Tips:
- To ensure crispy, juicy chicken tenders, marinate them in a mixture of buttermilk, hot sauce, and spices for at least 30 minutes.
- Use a combination of bread crumbs, Parmesan cheese, and herbs to create a flavorful and crispy coating for the chicken.
- Bake the chicken tenders at a high temperature (425°F) for about 15 minutes, or until they are golden brown and cooked through.
- Make sure to flip the chicken tenders halfway through baking to ensure even cooking.
- Serve the chicken tenders with a variety of dipping sauces, such as garlic basil aioli, ranch dressing, or barbecue sauce.
Conclusion:
Spicy Baked Chicken Tenders with Garlic Basil Aioli is a delicious and easy-to-make appetizer or main course. The chicken tenders are crispy on the outside and juicy on the inside, and the garlic basil aioli adds a flavorful and tangy touch. This dish is sure to be a hit with your family and friends.
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