Thursday, January 6, 2011
Devilish Chicken Tenders
You can do these with chicken legs if you prefer (that's the original recipe) but I just cut up chicken breasts into strips.
3 chicken breasts
1/4 cup sour cream or plain greek yogurt
1/4 cup dijon mustard
1 tbsp hot sauce (like Fred's Hot Sauce, or Louisiana Hot Sauce)
1 1/2 cups Panko bread crumbs
1 tsp italian seasoning
salt & pepper
Mix the chicken, sour cream, mustard, and hot sauce in a zip lock bag. Let sit for 30 minutes (or longer).
Preheat the oven to 400 degrees, place the rack in the top third of the oven. Mix the bread crumbs, italian seasoning, and salt & pepper in a large bowl. Dredge the chicken pieces in the bread crumb mixture and place on a greased cookie sheet. FYI - I prefer to use a cookie cooling rack on a cookie sheet (like this), that way the bottom of the chicken isn't mushy from the bread crumbs. Spray the tops of the chicken pieces with Pam or drizzle with olive oil.
Bake for 20 minutes or until done. Serve drizzled with ranch dressing if you like.
A few notes - the first time I made this I used regular bread crumbs. I would HIGHLY recommend using Panko bread crumbs, you can get them in the Asian food section at the grocery store. The texture was so much better. Also, do not be nervous about using the entire tablespoon of hot sauce. It feels like it's going to make the chicken too hot, but it doesn't at all and adds a good flavor.