DIPPING SAUCES FOR CHICKEN TENDERS RECIPES

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TOP SECRET RECIPES | OLIVE GARDEN DIPPING SAUCES FOR ...



Top Secret Recipes | Olive Garden Dipping Sauces for ... image

Menu Description: "Freshly prepared alfredo or marinara sauce, served warm."  The soft breadsticks served at Olive Garden (here's my clone) taste awesome by themselves, but dunk them in one of these warm sauces and...fahgeddaboutit. You can use these clones as dipping sauces or pour them over the pasta of your choice to duplicate a variety of entree items available at the chain. Use the alfredo sauce over Fettuccine and you get Fettuccine Alfredo. Pour the marinara sauce on Linguine and you've cloned Olive Garden's Linguine alla Marinara. Make up your own dishes adding sausage, chicken or whatever you have on hand for an endless variety of Italian grub. Find more of your favorite copycat recipes from Olive Garden here. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 25 minutes0S

Prep Time 12 minutes30S

Cook Time 12 minutes30S

Number Of Ingredients 16

Nutrition Facts : Calories 380 calories

AIR FRYER CHICKEN TENDERS RECIPE - HOW TO MAKE CHICKEN …



Air Fryer Chicken Tenders Recipe - How to Make Chicken … image

Air fryer chicken tenders are marinaded in buttermilk then breaded with panko and parmesan cheese, before fried to golden, crispy perfection.

Provided by Erin Merhar

Categories     easy chicken    Super Bowl    appetizers    dinner    fried    poultry

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 10

2 lb. chicken tenders
1 c. buttermilk
1 1/2 tsp. seasoned salt, divided
3/4 tsp. black pepper, divided
1/2 c. all-purpose flour
2 eggs
2 c. panko breadcrumbs
1/2 c. freshly grated parmesan cheese (or 1/4 cup pre-grated parmesan cheese)
Cooking spray, such as Pam Olive Oil
Honey mustard, BBQ sauce, and/or ranch dressing, for serving

Steps:

  • In a zip-top plastic bag, combine the chicken tenders, buttermilk, 1 teaspoon of seasoned salt and ½ teaspoon of black pepper. Seal and massage the buttermilk mixture into the tenders. Let marinate for 30 minutes, or up to 2 hours, in the refrigerator.
  • Meanwhile, place the flour on a small plate. In a wide shallow bowl, whisk together the two eggs. In another wide, shallow bowl, combine the panko, parmesan cheese, remaining 1/2 teaspoon of seasoned salt and 1/4 teaspoon of black pepper. 
  • Using a pair of tongs, remove the chicken from the buttermilk marinade (reserve the marinade) and place the chicken in a single layer on a paper-towel lined plate. Pour the remaining buttermilk marinade into the bowl with the eggs and whisk to combine.
  • Working 2-3 tenders at a time, dredge all over in the flour, dip in the egg mixture to coat completely, then dredge to coat completely in the panko breadcrumb mixture. Repeat until all of the tenders are breaded. Spray all over both sides of each tender with cooking spray (olive oil spray gives great flavor!)
  • Working in two batches, place the tenders in a single layer, with about ½-inch of space between them. Cook in the air fryer set at 380°F for 8 minutes. Then flip and continue to cook for 4-6 minutes longer, until the internal temperature of the chicken reads 165°F. Repeat with the second batch of tenders. Serve immediately alongside dipping sauces such as honey mustard, BBQ sauce, and/or ranch dressing. 

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