SPICY BAKED CHICKEN TENDERS WITH A GARLIC BASIL AIOLI
Now, I think everyone likes chicken fingers or tenders, but I get tired of those made the traditional way with the seasoned bread crumbs, parmesan cheese and a marinara sauce for dipping. So, I tried to come up with something a bit spicy and a unique dipping sauce for a unique taste. This is my version. Spicy seasoning, and the panko makes it a bit lighter. Baked vs fried and then the aioli is to me what sets this apart. Since this is finger food, I love to serve this with fresh corn on the cob, and my salad cups. Basically a small chopped salad served in a small lettuce cup. This just makes it a great easy "finger food" dinner.
Provided by SarasotaCook
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Aioli -- Mix the mayonnaise, red wine vinegar, garlic, basil, salt and pepper. Check for seasoning and cover and refrigerate.
- Chicken -- I like to cut the chicken into finger size pieces. I don't like them too thin as they will dry out, but because they are baked I like to cut them around 1/2" thick (I like to think they are about the size and thickness of my thumb).
- Chicken Flour Base -- In a large baggie add the flour, salt and pepper. Dredge each chicken piece in the flour mixture and then toss well to coat. Make sure to shake off the excess flour. Just set to the side until they are all coated.
- Panko and Egg -- I like to grind up the panko a bit to make the crumbs a bit finer. I just used my mini food processor to grind them up. Then to the panko, I added all the seasonings (except the salt and pepper) which we already used in the flour mix. Then add the panko to a small pan. In another pan, add the eggs and beat well.
- Dredge -- Now dip each piece of chicken, already dredged in flour into the egg and then the panko seasoning. Set on a baking sheet lined with parchment paper or you can use foil.
- Bake -- Spray the chicken with olive oil (both sides). Now I have an atomizer which I fill with olive oil. But you can buy a olive oil spray like "Pam." right at the store. But I use my atomizer all the time and well worth the 10.00 investment. Those recipes that cause for a drizzle of olive oil -- using an atomizer will save you tons of money. Well, time to bake. I bake at 400 for about 12-15 minutes depending on the thickness of the chicken. They should be golden brown.
- Serve -- Just serve the chicken strips with the Basil Aioli.
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Dominique Thomas
[email protected]I love the combination of flavors in this recipe. The spicy chicken and the creamy aioli are a perfect match. I would definitely recommend this recipe to anyone who loves chicken tenders.
Muhammad Islam Tarar
[email protected]These chicken tenders were so easy to make! I had them in the oven in less than 10 minutes. They were done cooking in about 20 minutes, and they were perfect. I will definitely be making these again.
Shakib Islamic
[email protected]I made these chicken tenders for a potluck and they were a huge hit! Everyone loved them. The chicken was crispy and flavorful, and the aioli was creamy and tangy. I would definitely recommend this recipe to anyone who loves chicken tenders.
T Douglas
[email protected]These chicken tenders were amazing! The chicken was cooked perfectly and the aioli was so flavorful. I will definitely be making this recipe again and again.
Mehmood Afridi
[email protected]The chicken tenders were a bit dry, but the aioli helped to make them more moist. I think I would add a little more oil to the chicken next time.
Robert Ungureanu
[email protected]These chicken tenders were a bit too spicy for me, but my husband loved them. He said they were the perfect amount of heat. I would definitely make these again, but I would use less cayenne pepper next time.
Jobe Saunders
[email protected]I'm not a fan of chicken tenders, but I decided to try this recipe anyway. I was pleasantly surprised! The chicken tenders were crispy and flavorful, and the aioli was delicious. I would definitely make these again.
Aunestie White
[email protected]I made these chicken tenders for my kids and they loved them! They said they were the best chicken tenders they've ever had. I'm so glad I found this recipe.
fillipus amos
[email protected]I love the combination of flavors in this recipe. The spicy chicken and the creamy aioli are a perfect match. I would definitely recommend this recipe to anyone who loves chicken tenders.
Haleemarh Karim
[email protected]These chicken tenders were so easy to make! I had them in the oven in less than 10 minutes. They were done cooking in about 20 minutes, and they were perfect. I will definitely be making these again.
Atinuke Adebayo
[email protected]The chicken tenders were a bit dry, but the aioli helped to make them more moist. The flavors were good, but I think I would add a little more garlic to the aioli next time.
Emmanuel Lugard
[email protected]I'm not a big fan of spicy food, but these chicken tenders were just the right amount of heat. The aioli helped to cool them down a bit. I would definitely make these again.
Emma Koonce
[email protected]I made these chicken tenders for a party and they were a hit! Everyone loved them. The chicken was crispy and flavorful, and the aioli was creamy and tangy.
Blessing Michael
[email protected]These chicken tenders were amazing! The garlic-basil aioli was the perfect complement to the spicy chicken. I will definitely be making this recipe again.