Half Baked Harvest Chicken Tenders

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While The Chicken Is Baking

Oven fried southern hot honey chicken

Toss the salad and make the dressing. For the salad, I kept it simple, mixed greens, tomatoes, lots of avocados, crispy bacon, and parmesan. Nothing fancy, but always a solid combo when it comes to salad. The avocado plus bacon is a favorite. Totally delicious.

And then the dressing. Hands down this is one of my favorite dressings. Its extra creamy, sweet, and tangy, but with a kick from some cayenne. The tahini makes it extra creamy and the honey keeps things sweet, which is a nice balance to the spicy. And when you toss it all together with the pretzel chicken?

It is SO GOOD! Crunchy chicken, salty bacon, creamy avocado, and a sweet, creamy, and spicy dressing that really completes the salad and makes every bite special.

So you see? Salads can be delishand fun!

Looking for other spring salad recipes? Here are some of my favorites:

Baked Breaded Chicken My Way

  • Toast the breadcrumbs in the oven for just a few minutes. This is the path to truly golden, truly crunchy baked breaded chicken even with a short bake time . PS Much MUCH easier than pan frying!

  • One dredge batter the usual process for crumbing is flour then egg then breadcrumbs. For this quick n easy recipe, I combine the egg with flour plus mustard and mayo for flavour + oil to make a thick batter in which the chicken is dredged. This stuff is great glue for the breadcrumbs!

  • Clean fingers! Use tongs to transfer the batter slathered chicken into the breadcrumbs. Sprinkle over breadcrumbs to cover, press down to adhere. Transfer to tray.

Give it a light spray of oil, bake for 15 minutes and voila! This is what you get:

LOOK HOW GOLDEN THEY ARE!! Just imagine that crunch when you bite into the juicy chicken inside!

How To Cut A Chicken In Half

  • You will need a large cutting board, a really sharp small knife, a large chefs knife, and kitchen shears.
  • Place the bird breast-side down and with the neck end closest to you.
  • Remove the backbone by cutting it all the way down with the kitchen shears.
  • Turn the cutting board so that the legs are closest to you now and open up the bird.
  • Remove the white cartilage that joins the bones by cutting on either side of it. When you can get a hold of it, lift it with your hand and cut around it until it is released.
  • Flip the bird skin-side up and press it down with your hands to flatten it on the board. Now it is butterflied or spatchcocked, and you can use it like that for other recipes.
  • To cut it in half, use a large chefs knife. Start at the neck and cut all the way down.
  • Never throw away the backbone and all the rest. Use them to make stock.
  • Check Nandos Butterfly Chicken to learn how to butterfly chicken breast.

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So The Real Question Is

Which sauce or sauces are you all about??

So curious to know? Please, please tell me in the comments. And if I missed any great ones, you have to inform me of them!

So in the end, Creighton was EXCITED! In fact, he said I made his week with these. He said the sauces are all gaswhatever that means.

Got to love him. Hes always got something funny to say.

Id recommend serving these with home-baked french fries and plenty of veggies on the side. Great for a weeknight, fun for a summer dinner party, or even to take on a picnic. However you serve these up, theyre guaranteed to be a hit!

Looking for other fun, kid-friendly dinners? Here are some favorites:

Easy Buttermilk And Franks Red Hot Sauce Marinated Chicken Tenders

Black Pepper Rub Chicken Fingers with Greek Yogurt Ranch + Video ...

To save time you can actually marinate these the night before. Just throw them in a zip lock with some buttermilk and Franks Hot Sauce and stick them in the fridge overnight. When you cook them all youll need to do is dredge them in some flour, fry them a couple of minutes in canola oil and youre done. Make a quick gravy, some mashed potatoes and a side salad or a green vegetable and you have a great meal. Heres a recipe for one of my mashed potato recipes: .

Heres the easy recipe! Enjoy!

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Really Crunchy Baked Chicken Tenders

There is no feel-good story behind these crunchy Oven Baked Chicken Tenders. Quite simply, I am yet to meet anything deep fried that I didnt love, but a) my waistline cant afford the real thing every time I feel like it and b) I reserve deep frying for special occasions. Because well, you know.

Mess, oil wastage, gluey fingers.

Waistline. Bottom expansion.

Etc etc.

It also irritated me no end that the breadcrumbs always came out splotchy, no matter how much oil I used.

So this is how I make baked crumbed chicken.

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Oven Baked Nashville Hot Honey Chicken Tenders

A delicious oven baked version of Nashville Hot Honey Chicken, served with Creamy Homemade Honey Mustard. These tenders are bathed in a spicy honey butter sauce at the end that takes them over the top! This is a crowd pleasing favorite.

This recipe is basically a cornflake crusted chicken tender that is instantly bathed in a spicy hot honey butter sauce when taken out of the oven. The sauce becomes part of the crust, and flavors the chicken intensely. The combination of sweet from the cornflakes balances everything perfectly.

The creamy honey mustard dip is easy to make and doubles as a great turkey sandwich spread this recipe makes a lot, but you will like having some leftover.

The Detailsstart With The Chicken

Baked Buffalo Chicken Wrap

What I love about this fun salad is that for how much it has going on, its actually really easy.

Start with the chicken. Finely crush the pretzels into crumbs to bread the chicken. The finely crushed pretzels are key. They flavor the chicken with the perfect amount of salt, which pairs wonderfully

with the sweet and tangy honey mustard dressing. I make the crumbs spicy with a little chili powder, smoked paprika, and cayenne. They are delicious.

Tip? Pulse the pretzels in the food processor to really break them down into a fine crumb. If you dont have a food processor, just add the pretzels to a ziplock bag, then step on the bag with your feet to finely crush them. Trust me, this works. You can even just use the actual pretzel bag and step on that. Its what dad used to do when hed make potato chip chicken when I was a kid. This trick is an oldie but a goodie.

Bake the chicken in the oven until it crisps all over. My secret is to lightly drizzle the chicken with olive oil before it bakes. This helps the coating to really crisp up nicely in the oven. You cant skip this step, its crucial.

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While The Nuggets Bake Make Your Sauces

Ok, so there are a lot of sauces to this recipe. I of course do not expect you to make them all. Though if you are having a dinner party I would recommend whipping them all up. This gives everyone some delicious options for dipping.

For now, instead of making them all, pick one or two of your favorites. Each of the sauces is incredibly easy to mix up and requires nothing fancy. These dont take much time at all.

Included in todays recipe are creamy honey mustard, caesar dressing, sweet chili, and BBQ ranch. Of course, ketchup is always recommended as well. Oh, and a buffalo sauce would be great too, but I had to draw the line somewheretrust me I wanted to make and include them all!

Each sauce is just as easy as the next. Simply combine all the ingredients and taste for salt. No cooking or blending in a food processor is required!

All the sauces are SO GOOD! My favorite is honestly good ole ketchup, but I do really love the honey mustard. It is SO GOOD, my favorite combo right now. And that homemade caesar dressing .

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Easy Baked Chicken Tenders

Spicy Honey Mustard Pretzel Chicken Fingers.
A wholesome twist on the classic favorite chicken tenders….I personally would prefer these baked over fried any day!

Provided by Tarryn

vegetable cooking spray
1 egg, beaten
1 ΒΌ cups panko bread crumbs
2 teaspoons garlic powder
1 teaspoon ground black pepper
4 skinless, boneless chicken tenders, cut into 1/2-inch strips lengthwise

Steps:

  • Preheat the oven to 450 degrees F . Line a baking sheet with aluminum foil and spray with cooking spray.
  • Place egg in a shallow dish. Place bread crumbs, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well. Dip 2 chicken strips into egg and then place into bread crumb mixture and shake to coat. Place coated chicken pieces onto the prepared baking sheet. Repeat with remaining chicken.
  • Spray each chicken tender with cooking spray 2 times.
  • Bake tenders in the preheated oven for 7 minutes flip, continue to bake on opposite side until no longer pink in the centers, about 7 minutes more. Remove from the oven.
  • Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
  • Broil tenders in the preheated oven for extra crunch, about 2 minutes more.

Nutrition Facts : Calories 172 calories, Carbohydrate 25.6 g, Cholesterol 72.2 mg, Fat 3.7 g, Fiber 0.5 g, Protein 16.7 g, SaturatedFat 1 g, Sodium 688.7 mg, Sugar 0.7 g

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Chicken Recipes For Lunch Dinner And Everything In Betweenyour Browser Indicates If You’ve Visited This Link

This recipe won the grand prize at the 2006 Pillsbury Bake-Off Contest, and the old-fashioned chicken dish is still a winner for dinner. There are a few unconventional ingredients that take this one over the top: a combination of maple-flavored syrup, peach preserves and Worcestershire sauce.

Yahoo Style Canada

Details Start With The Piccata

If youve made chicken parmesan, this is similar. In fact, my recipe uses parmesan in the coating . Dredge the chicken through a mix of flour and freshly grated parmesan cheese. Then pan-sear it in a hot skillet. This allows the chicken to form a nice golden crust on the outside and gives the sauce something to cling to. Using thin chicken cutlets is key. The thin chicken cooks evenly and browns nicely in a short amount of time.

If your grocery store does not carry chicken cutlets, try asking your butcher to pound out chicken breasts for you. Or do what I do. Take the chicken breasts and simply slice them in half. Its not the right way to make chicken cutlets, but it works.

Pull the chicken out of the pan, add the asparagus, and cook in a little butter and garlic. Then add in the wine plus lemon juice. Next, add the chicken back and let everything simmer until the sauce thickens a bit.

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Buttermilk And Franks Red Hot Sauce Marinated Chicken Tenders

I love Franks Red Hot Sauce. This is the original. heres a link if you arent familiar with this brand: . Franks has several different sauces but this is the cayenne sauce. I happen to love cayenne.

The other day I made steak fingers, similar to the tenders! Heres the link for those: .

The Flavor Is Out Of This World

Chili Lime Baked Chicken Tenders

Simple seasoning salt and pepper gives the potato chip chicken a universally loved flavor, but if youre in the mood for something different, simply add your familys favorite dried herbs and spices to the potato chip coating.

Regardless of how you season these baked potato chip chicken fingers, your family will be thrilled to sit down to dinner. Make them for your family and friends. Bring them a party. There isnt an occasion where the Gerards recipe wont be a winner.

1 vote

  • 1/2 cup salted butter, melted
  • 2 cups finely-crushed potato chips
  • 1 cup finely-crushed cornflakes
  • 2 pounds boneless, skinless chicken tenders
  • 1/2 teaspoon seasoned salt
  • Put melted butter in shallow medium bowl.
  • Put potato chip and cornflake crumbs in separate shallow medium bowl and stir to combine.
  • Working with one piece at a time, dip chicken in butter, allowing excess to drip off.
  • Dredge through potato chip-cornflake mixture, pressing gently to adhere.
  • Place coated chicken on baking sheet. Season with seasoned salt and pepper.
  • Bake for 25 to 30 minutes, or until crumbs are golden and chicken is cooked through. Serve warm.
  • CoursesMain course

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    Spicy Coconut Butter Chicken From Half Baked Harvest

    Ive only recently discovered Tieghan Gerards blog Half Baked Harvest, which she started almost a decade ago when she was just 18. She comes from a boisterous family of 10, and after years of helping her mother get dinner on the table, she realized she loved it! Tieghan lives and works in a converted horse barn in Colorado, where she develops her recipes and creates the astonishingly gorgeous photos. Shes won many awards, has two cook books, and and is a certified Instagram star.

    I follow her on Instagram, where she posts new creations constantly. I have made several, and think for me anyway, the photos can be the best part of the recipes. This one is an exception a deeply flavorful curry with tender chicken that you can make fairly quickly in one skillet. Even better a day or two later as the flavors meld. I used the lesser amount of cayenne pepper given, which for us was a perfect level of hotness. Serve with rice and fresh naan .

    2 pounds boneless skinless breasts or thighs, cut into bite-size chunks

    1/4 cup plain Greek yogurt

    6 cloves garlic, minced or grated

    2 Tbs. fresh grated ginger

    2 tsp. plus one Tbs. garam masala

    2 tsp. cumin

    1-2 tsp. cayenne pepper, use to your taste

    1/2 cup tomato paste

    1 can full-fat coconut milk

    1/2 cup fresh cilantro, roughly chopped

    steamed rice and naan, for serving

    Half Baked Harvest Released A New Cookbook And Gigi Hadid Seems To Be A Fan

    Our team is dedicated to finding and telling you more about the products and deals we love. If you love them too and decide to purchase through the links below, we may receive a commission. Pricing and availability are subject to change.

    If you follow a few food accounts on , its more than likely one of them is Half Baked Harvest. Tieghan Gerard started her food blog in 2012 and has since garnered over . Her recipes include delectable side dishes like Crispy Oregano Roasted Potatoes with Creamy Feta Sauce and the Easiest One Pan Caprese Pesto Orzo Bake. She doesnt shy away from cheese, but she also offers plenty of veggie-forward dishes for a bit of balance.

    Tieghan released her first cookbook in 2017 and another in 2019, becoming a New York Times best-selling author. However, her latest release, Half Baked Harvest Every Day, came out on March 29, and its already a sure-fire winner too.

    The new book features more than 120 feel-good recipes, from Spicy Pretzel Chicken Fingers to Spinach and Pesto-Stuffed Butternut Squash. Its about enjoying real food with lots of flavor and the satisfaction of sharing it with those you love, the books product description reads on .

    Oh yeah, and its already ranked as a best seller by the New York Times on its list of Best-Selling Advice, How-To & Miscellaneous books and has been since its release.

    View this post on Instagram

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