BUTTERMILK CHICKEN TENDERS BAKED RECIPES

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BAKED COCONUT CHICKEN TENDERS | FOODTALK



Baked Coconut Chicken Tenders | Foodtalk image

Provided by Nicole - The Yummy Muffin

Total Time 1460 minutes

Prep Time 24 hours

Cook Time 20 minutes

Yield 4

Number Of Ingredients 12

1 cup full fat coconut milk
1 tbsp rice vinegar
½ tbsp salt
1 lb chicken tenders
1 cup unsweetened shredded coconut
¾ cup panko breadcrumbs
coconut or olive oil cooking spray
¼ cup mayonnaise
2 tbsp dijon mustard
2 tbsp hot honey (I used Mike's)
½ tbsp rice vinegar
1/8 tsp cayenne pepper

Steps:

  • Marinate the Chicken: To a mixing bowl, add coconut milk, ½ tbsp rice vinegar, and salt. Stir to combine. Place the chicken into the mixture, and cover the bowl with plastic wrap. Refrigerate overnight (or minimum 6 hours).
  • Bake the Chicken: Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Spray a baking rack generously with cooking spray, and place on top of the baking sheet. Set aside.
  • Place shredded coconut on a cutting board, and run your knife through it a few times to slightly chop it into smaller pieces. Add chopped coconut to a shallow bowl along with the panko, and toss to combine. Using tongs, remove one piece of chicken from the coconut milk, letting the excess liquid drip off. Place the chicken in the coconut mix, and coat the chicken in the breading, pressing gently to adhere. Place the chicken on prepared baking rack. Repeat with remaining chicken. Gently spritz the tops of the chicken with cooking spray. Bake for 18-22 minutes until the internal temperature of the chicken reaches 165 degrees.
  • Meanwhile, make the Hot Honey Mustard: To a small mixing bowl, add mayonnaise, dijon, hot honey, ½ tbsp rice vinegar, and cayenne. Whisk well to combine.
  • Serve coconut chicken with hot honey mustard dip, and enjoy!

CHICKEN BAKED IN CORNFLAKE CRUMBS RECIPE - FOOD NETWORK



Chicken Baked in Cornflake Crumbs Recipe - Food Network image

Provided by Trisha Yearwood

Categories     main-dish

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 6

Cooking spray 
2 to 3 shakes hot sauce, such as Tabasco, optional
1 cup buttermilk, well shaken
4 cups cornflake crumbs
8 assorted chicken pieces, skin on
Salt and pepper

Steps:

  • Preheat the oven to 350 degrees F. Line a cookie sheet with aluminum foil and spray the foil with cooking spray. 
  • Shake the hot sauce into the buttermilk and pour into a shallow dish. Place the cornflake crumbs in another shallow dish. Dip each piece of chicken in the buttermilk, and then roll it in the crumbs. Place the coated chicken pieces on the cookie sheet and sprinkle with salt and pepper. 
  • Bake the chicken until the crust is golden brown and the meat is no longer pink at the bone, about 1 hour. Check this with the point of a sharp knife. Remove the pieces from the pan and serve while the chicken is warm.

Nutrition Facts : Calories 392, FatContent 21 grams, SaturatedFatContent 6 grams, CholesterolContent 139 milligrams, SodiumContent 442 milligrams, CarbohydrateContent 17 grams, FiberContent 0.5 grams, ProteinContent 32 grams, SugarContent 3 grams

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