SOUR CREAM AND ONION CRUSTED CHICKEN TENDERS

Hi, Monday! 

Good Morning! Happy Monday! I hope everyone had a wonderful weekend.  My weekend was filled with the usual cooking, cleaning, laundry, errands and very little sleep. My much-needed vacation is right around the corner Yahoo! I can’t wait.  Did I just say Yahoo?  See.  I need a vacation.

About these chicken tenders.

Today’s post should’ve been pretzel coated chicken tenders. The switch occurred around 3:00 a.m. on Saturday Morning- I kid you not.  I was awakened in the middle of the night with an insatiable craving for sour cream and onion potato chips, not just any sour cream and onion potato chips, Ruffles sour cream and onion there’s a difference.

The craving was so strong; I could taste it. If my car keys and coat were nearby, I would’ve made a mad dash to the nearest 7 Eleven. Has that ever happened to you? No? So I’m the crazy one. 🙂 Maybe my craving was a way of telling me I need to up the ante on my chicken game. 

I’ll try and keep an even keel in describing these golden brown, crispy, crunchy, garlicky, oniony flavored, tender tenderloins (lost my composure)

This recipe is simply easy to prepare and would make great addition to any Super Bowl party- (#TOUCHDOWN IN THE KITCHEN). As for the dipping sauce, I bought crema for the first time for a recipe I’ll share with you soon.  It has the texture of sour cream, but it’s sourer than sour cream.  The sweetness from the honey with the sourness of the crema paired deliciously with the tenders.  Give’m a try…

HOW TO PREPARE SOUR CREAM AND ONION CRUSTED CHICKEN TENDERS

SOUR CREAM AND ONION CRUSTED CHICKEN TENDERS

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Taste of Yummy

Serves: 6-8 tenders

Ingredients

• Non-stick cooking spray
• 1½ pounds of skinless chicken breast tenderloins
• 3½ cups of ruffles sour cream potato chips (More if needed)
• ½ cup of flour
• 2 eggs
• 1½ teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ⅓ cup Crema (I used Salvadorean blend) or sour cream
• 2 teaspoons honey

Instructions

1. Preheat oven to 400 F
2. Line large baking pan with foil. Coat with non-stick spray. Set aside.
3. In a medium bowl combine flour, salt, onion powder, garlic powder, and black pepper. Coat chicken tenders in flour shaking off excess. Then drip chicken tenders in egg mixture drip off excess.
4. Transfer chicken strips to chip mixture rolling and pressing to coat.
5. Place chicken strips on the prepared pan leaving space between each strip.
6. Bake for 10-15 minutes until chicken is crisp and no longer pink, turning after 5 minutes.

Notes

Dipping Sauce:

1/3 cup Crema (Salvadorean blend) or sour cream
2 teaspoons honey

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