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Tuesday, April 29, 2014

Honey Chipotle Chicken Tenders

Two recipes in five days! Now I know what you're thinking.......hello, Elizabeth, are you turning into a food blog here?! The answer to that, my friends, would be a no. But I have been uberly busy with my hubsies and some DIY's, and a super secret non-bloggy related writing project soooo all of that might have given me just about enough time to crank out a recipe post for today and not a second longer! But....more on that tomorrow. 

Today I'm talking chicken. Specifically chicken tenders and even more specifically these scrump-didly-umptious chicken tenders. Seriously, y'all, I found this recipe via Pinterest (as I do pretty much all my recipes) the other day and it is simply to die for. At first taste I thought it was going to be very similar to my sweet and sour chicken but holy-moly is it different! This honey chipotle sauce starts off sweet (a la honey) and ends with a hot bang. I love it, hubby loves it, you'll love it....enough said. 

Sweetness with a little bit of bang | Army Ever After

Honey Chipotle Chicken Tenders
Adapted from La Creme de la Crumb
Serves 2

Ingredients:
For the Chicken Tenders
  • 1-2 boneless skinless Chicken Breasts, pounded to about 1/2 inch thickness
  • 1 c Flour
  • Salt and pepper, about 1 tsp each
  • 2 c Panko bread crumbs
  • 2 eggs, whisked
  • 8 Tbsp Butter, melted
For the Sauce
  • 1/3 c Honey
  • 1/2 c Sugar
  • 2 tsp Chipotle Sauce (I used 1 Tbsp Jalapeno juice because I didn't have any chipotle peppers on hand)
  • 1 Tbsp Hot Sauce
  • 1/2 tsp Salt
  • 1 tsp Garlic Powder
  • 1/4 c Ketchup
  • 1 Tbsp Vinegar
  • 1/3 c Cold water + 2 Tbsp corn starch, dissolved
Directions:
1. Preheat your oven to 400 degrees. Pour melted butter onto a baking sheet and coat thoroughly. 
2. Combine flour with salt and pepper, place in a shallow dish. Place bread crumbs in another dish and the eggs in a third. Then it goes flour, egg, bread crumbs-- first, dredge your chicken strips in the flour, dip into the egg mixture and coat, then dredge again in the panko. 
3. Place your chicken strips on your baking sheet in a single layer of course. Bake about 8 to 10 minutes. Turn and bake for an additional 8 to 10 minutes. 
4. While your tenders are baking, prepare the sauce by mixing all the ingredients except the water/cornstarch mixture in a saucepan. Whisk until combined and bring to a rolling boil. Add corn-starch/water mixture and stir until combined. Reduce the heat to low and stir until the sauce thickens. 
5. When the chicken strips are done baking, dip them into your honey chipotle sauce, tossing to coat. Serve warm and enjoy!!! 



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Tuesday, April 29, 2014

Honey Chipotle Chicken Tenders

Two recipes in five days! Now I know what you're thinking.......hello, Elizabeth, are you turning into a food blog here?! The answer to that, my friends, would be a no. But I have been uberly busy with my hubsies and some DIY's, and a super secret non-bloggy related writing project soooo all of that might have given me just about enough time to crank out a recipe post for today and not a second longer! But....more on that tomorrow. 

Today I'm talking chicken. Specifically chicken tenders and even more specifically these scrump-didly-umptious chicken tenders. Seriously, y'all, I found this recipe via Pinterest (as I do pretty much all my recipes) the other day and it is simply to die for. At first taste I thought it was going to be very similar to my sweet and sour chicken but holy-moly is it different! This honey chipotle sauce starts off sweet (a la honey) and ends with a hot bang. I love it, hubby loves it, you'll love it....enough said. 

Sweetness with a little bit of bang | Army Ever After

Honey Chipotle Chicken Tenders
Adapted from La Creme de la Crumb
Serves 2

Ingredients:
For the Chicken Tenders
  • 1-2 boneless skinless Chicken Breasts, pounded to about 1/2 inch thickness
  • 1 c Flour
  • Salt and pepper, about 1 tsp each
  • 2 c Panko bread crumbs
  • 2 eggs, whisked
  • 8 Tbsp Butter, melted
For the Sauce
  • 1/3 c Honey
  • 1/2 c Sugar
  • 2 tsp Chipotle Sauce (I used 1 Tbsp Jalapeno juice because I didn't have any chipotle peppers on hand)
  • 1 Tbsp Hot Sauce
  • 1/2 tsp Salt
  • 1 tsp Garlic Powder
  • 1/4 c Ketchup
  • 1 Tbsp Vinegar
  • 1/3 c Cold water + 2 Tbsp corn starch, dissolved
Directions:
1. Preheat your oven to 400 degrees. Pour melted butter onto a baking sheet and coat thoroughly. 
2. Combine flour with salt and pepper, place in a shallow dish. Place bread crumbs in another dish and the eggs in a third. Then it goes flour, egg, bread crumbs-- first, dredge your chicken strips in the flour, dip into the egg mixture and coat, then dredge again in the panko. 
3. Place your chicken strips on your baking sheet in a single layer of course. Bake about 8 to 10 minutes. Turn and bake for an additional 8 to 10 minutes. 
4. While your tenders are baking, prepare the sauce by mixing all the ingredients except the water/cornstarch mixture in a saucepan. Whisk until combined and bring to a rolling boil. Add corn-starch/water mixture and stir until combined. Reduce the heat to low and stir until the sauce thickens. 
5. When the chicken strips are done baking, dip them into your honey chipotle sauce, tossing to coat. Serve warm and enjoy!!! 



No comments:

Post a Comment

Your comments warm my heart!! Leave one for me and I PROMISE to email you back (unless you're a no-reply blogger in which case please fix that)!!