Best 5 Lisas Chicken Tenders Recipes

LISA'S EASY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the olive oil, garlic salt, parsley, chives, pepper, Old Bay Seasoning, and seasoning salt. Rub the chicken breasts with 1/2 the mixture, and place the breasts in a medium baking dish.
• Toss the green bell peppers, tomatoes, and red onion with the remaining olive oil mixture. Arrange over the chicken.
• Bake 1 hour in the preheated oven, stirring the vegetables once, until the vegetables are tender, the chicken is no longer pink, and its juices run clear.

LISA'S JERK CHICKEN

Steps:

• Pour orange juice, vinegar, olive oil, soy sauce, and lime juice into a blender; add onions, Scotch bonnet chiles, garlic, sugar, thyme, allspice, salt, black pepper, cinnamon, nutmeg, and ginger. Pulse several times to mix ingredients, then blend until jerk marinade is pureed.
• Set 1/2 cup marinade aside in a small bowl and refrigerate. Place chicken breasts into a large nonreactive bowl and pour remaining jerk sauce over chicken; stir to coat. Refrigerate chicken in marinade 8 hours to overnight.
• Preheat grill for medium-low heat and lightly oil the grate.
• Remove chicken from marinade, discarding used marinade. Cook chicken on the preheated grill until meat is no longer pink inside, the skin is browned, and an instant-read meat thermometer inserted into the thickest part of a breast, not touching bone, reads at least 160 degrees F (70 degrees C), about 30 minutes. Baste chicken with reserved 1/2 cup of marinade as it cooks, turning chicken occasionally.

LAY'S CRISPY CHICKEN TENDERS

Steps:

• Grind or crush lays in a ziploc bag with a mallet or rolling pin, pour into a bowl with the breadcrumbs, set aside.
• Beat the egg with milk in a bowl, and set aside.
• Stir together the flour, onion and garlic powder, turmeric, salt and black pepper in a bowl. Set this aside also. (You're setting up a dredging station with three different shallow bowls-glass pie dishes work best).
• Dip the chicken pieces into the seasoned flour. Move around to coat well, shake off the excess flour.
• Dip into the egg/milk wash, coating well.
• Dip into the lays mixture, coating well.
• Set aside on plate to rest while heating oil.
• Heat oil in a large, heavy skillet to 325 degrees.
• Drop coated chicken tenders into hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size.
• Drain on wire mesh rack suspended over a cookie sheet.

LISA'S ORIGINAL HERBED FRIED CHICKEN MIX--UPDATED!

Steps:

• Mix together in a Ziploc bag or bowl. I separate into portions so that I don't get the whole batch all messy! I store the unused portion in the freezer for the next time around. This will probably be enough for you to fry up multiple batches, and it's great to keep a bag on hand for last-minute cravings for chicken!
• The way I do my fried chicken is this. I either buy boneless thighs and breasts (chicken tenders are also great) and chunk them up into chicken strips. Or, I cut up, skin and bone a whole chicken and cut into strips and bite-side pieces. (The leftover carcass is awfully good to make chicken stock!) Keeping the chicken boneless makes it fry faster and is a lot more kid-friendly, but there's nothing wrong at all with doing it bone-in, the good old-fashioned way either! I've done it that way too! If you're like me, you generally look for what's the better bargain at the time. There IS no bad fried chicken... some's just better than others!
• If you're interested in how I actually marinate my chicken prior to frying, I soak my cut-up chicken pieces several hours or overnight (refrigerated) in a mixture of about 4 cups buttermilk, 1/2 cup apple cider vinegar, and about 1/2 large bottle of Frank's Red Hot (you can half this... when I fry, it's usually for a crowd, and the marinade goes a long way). Don't be fooled by the hot pepper sauce... this chicken is not "Cajun spicy" as you might imagine... just very flavorful instead of hot.
• When ready to fry, I add a couple of beaten eggs to the buttermilk and chicken with about a cup of the coating flour mix. I stir it with my hands. It should be about the consistency of pancake batter.
• Lift the chicken out of buttermilk marinade. Drain off excess and dredge in a plate of the coating to thoroughly coat. (If you'll gradually add the dry coating to the dredging plate, you won't waste your whole bag of coating by getting it wet and clumpy.)
• Fry the way you normally prefer to fry your own--deep-fried at 350 degrees, or low and slow in a cast iron skillet. When it's tender on the inside and deep, golden brown on the outside, you're there. There is no wrong way to do this... marinated or just washed and rolled in the dry mix. Before the buttermilk kick we got on, I just washed and cut up the chicken and left to soak in a light brine mixture... but if you do this, don't add too much salt or your chicken will be too salty. The Kosher salt is good to get excess blood out of the chicken (I hate that white gunk that forms on chicken when it's not bled well), but the chicken does absorb some of the saltiness. Just be aware of that and adjust accordingly! Some folks also prefer to do an egg dip instead. I've done that and it's good too. Fix this the way YOU like it!
• Drain fried chicken on paper towels and serve. It's good hot, it's good cold. And maybe, just maybe, you'll have a few pieces leftover for a midnight icebox raid!

REAL GOOD CHICKEN TENDERS

Steps:

• slice chicken into thin strips.
• in small dish or bowl, combine egg and hot sauce.
• then, in a gallon sized bag, mix bread crumbs and parmaesean cheese.
• placing up to 4-5 pieces at a time, place each chicken strip in the egg mixture and remove with tongs.
• then place each strip into the gallon sized bag and shake up the bag.
• in a large frying pan, put enough oil in the bottom to cover the bottom of the pan.
• place each chicken strip in the bottom of the pan and cook them until either golden brown or cooked all the way.
• repeat steps 4,5,and 7, until chicken is finished.