Friday, August 15, 2014

Crouton Crushed Chicken Tenders with Orange Barbeque Sauce

Love the concept of baked chicken that tastes like fried chicken, making it a healthier choice.

One of the things I love about this recipe is the use of croutons as a major breading ingredient.  Sandra Lee suggests store bought croutons (you know, the semi-homemade thing), but I would opt to make my own.  Some comments on the recipe page complained about the breading being bland.  You can make it as bland or as flavorful and spicy as you want depending on the croutons you use.  Could be they used plain croutons!  Make sure to keep this in mind when planning this recipe.

A tip I gained from watching this episode is the method she uses to bread the chicken using tongs instead of her hands.  I use the one hand for dipping in the wet ingredient and the other for breading . . . I hate when I get uncoordinated and get my hands all mucky with breading and eggs.  Love the idea of using tongs . . . let the tongs get all mucky!

Recipe courtesy Sandra Lee
The Food Network
SHOW:  Semi-Homemade Cooking
EPISODE: Moms Tailgate Party


    • 1 (6-ounce) bag garlic and butter croutons
    • 1/2 cup all-purpose flour
    • 1 teaspoon poultry seasoning
    • Kosher salt and freshly ground black pepper
    • 1 egg
    • 1/2 cup buttermilk
    • 1/3 cup plain bread crumbs
    • 1 1/2 pounds chicken tenders

Orange Barbeque Sauce:

    • 1/3 cup barbeque sauce
    • 2 tablespoons orange marmalade
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon hot sauce


Preheat the oven to 375 degrees F.

Cut the corner off of the bag croutons just enough to let the air escape. Place the bag onto a cutting board, cover with a kitchen towel and smash it with a rolling pin. Crush the croutons until coarse in texture.

Set up a breading station with 3 pie plates or baking dishes. In 1 dish add the flour, and season it with poultry seasoning, and a generous pinch of salt and pepper. In the second dish mix together the egg and buttermilk. In the third dish add the crushed croutons, and the bread crumbs.

Dip chicken tenders into the flour and shake of any excess. Then dip them into the buttermilk, and then into the bread crumb mixture making sure to thoroughly coat the tenders. Put the tenders on a baking sheet and bake for 10 to 12 minutes.

Transfer to a platter and serve with the orange barbeque sauce.

Orange Barbeque Dipping Sauce: Add all of the ingredients to a small bowl, and whisk together until well combined.

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