Habanero Chicken Tenders
Habanero Chicken Tenders is a main course that serves 4. One serving contains 536 calories, 42g of protein, and 27g of fat. For $2.67 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 9 people have tried and liked this recipe. Head to the store and pick up chicken tenderloins, bread crumbs, canolan oil, and a few other things to make it today. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 2 hours and 40 minutes. It is brought to you by Lifes Ambrosia. Overall, this recipe earns a solid spoonacular score of 69%. Similar recipes include Scallops with Habanero Coconut Sauce and Habanero Mango Salsa, Roasted Habanero Chicken, and Mango Habanero Chicken Chili.
Servings: 4
Preparation duration: 130 minutes
Cooking duration: 30 minutes
Ingredients:
1/2 cup all purpose flour
1/2 - 3/4 cup plain bread crumbs
1 - 2 tablespoons canola oil
1.5 pound chicken tenderloins, rinsed and pat dry
1 egg
2 cloves garlic
1 habanero
2 teaspoons kosher salt, divided
1/4 cup olive oil
1/2 teaspoon onion powder
1/2 - 3/4 cup panko bread crumbs
2 tablespoons distilled white vinegar.jpg)
Equipment:
food processor
bowl
aluminum foil
baking sheet
oven
broiler
Cooking instruction summary:
Place chicken tenders in a bowl. In a food processor combine habanero, olive oil, vinegar, garlic, onion powder and 1 teaspoon kosher salt. Pulse until emulsified, about 30 seconds. Pour marinade over the top. Cover and marinate for 2 hours. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Place a cookie sheet on top of the baking sheet. Spray with non-stick spray. Mix the remaining teaspoon of salt with panko and plain bread crumbs. Set up an assembly line with flour, egg and bread crumbs. Dip each chicken tender into the flour, then the egg, and then press into the bread crumbs until coated completely. Place breaded chicken tenders on prepared baking sheet. Drizzle with canola oil and bake for 15 minutes. Remove from oven, turn chicken tenders and cook for an additional 15 minutes. Turn on broiler and cook until chicken is golden brown, about 3 minutes. Serve hot.
Step by step:
1. Place chicken tenders in a bowl. In a food processor combine habanero, olive oil, vinegar, garlic, onion powder and 1 teaspoon kosher salt. Pulse until emulsified, about 30 seconds.
2. Pour marinade over the top. Cover and marinate for 2 hours. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
3. Place a cookie sheet on top of the baking sheet. Spray with non-stick spray.
4. Mix the remaining teaspoon of salt with panko and plain bread crumbs. Set up an assembly line with flour, egg and bread crumbs. Dip each chicken tender into the flour, then the egg, and then press into the bread crumbs until coated completely.
5. Place breaded chicken tenders on prepared baking sheet.
6. Drizzle with canola oil and bake for 15 minutes.
7. Remove from oven, turn chicken tenders and cook for an additional 15 minutes. Turn on broiler and cook until chicken is golden brown, about 3 minutes.
8. Serve hot.
Nutrition Information:
covered percent of daily need
