Best Cauliflower Crusted Chicken Tenders Recipes

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CAULIFLOWER CRUSTED CHICKEN TENDERS



Cauliflower Crusted Chicken Tenders image

These chicken tenders are coated in flavorful cauliflower breadcrumbs and baked to perfection for a healthy and satisfying meal.

Provided by Arlyn Osborne

Categories     Chicken

Time 1h50m

Yield 2 serving(s)

Number Of Ingredients 11

1 lb chicken tenderloins
48 ounces frozen cauliflower rice, thawed
2 eggs
2 tablespoons buttermilk
1/4 cup grated parmesan cheese
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried parsley
4 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 275 F and line a baking sheet with parchment paper.
  • Add the cauliflower rice to a microwave-safe bowl and microwave according to package directions. Let cool.
  • Squeeze out as much liquid as possible from the cauliflower, using a dish towel to wring out the moisture. Add to a food processor and pulse until finely chopped.
  • Transfer the cauliflower to the prepared baking sheet and bake for 1 hour until, stirring every 20 minutes, until dried out and crispy. Let the cauliflower cool. Meanwhile, increase the oven temperature to 400°F.
  • Transfer cooled crispy cauliflower to a shallow bowl and add parsley, onion powder, garlic powder, ground mustard, grated parmesan, salt, and pepper. Toss to combine.
  • Add eggs and buttermilk to another shallow bowl and beat to combine.
  • Pat the chicken tenderloins with paper towels so that they are dry. Dip the chicken in the egg wash, then the cauliflower breadcrumbs, pressing to adhere. Place on a parchment-lined baking sheet.
  • Bake for 15 minutes, flipping halfway through. Serve with your favorite dipping sauce.

Nutrition Facts : Calories 2891.7, Fat 17.7, SaturatedFat 6, Cholesterol 329.3, Sodium 1611.5, Carbohydrate 549.6, Fiber 11.3, Sugar 1.7, Protein 111.7

CRUNCHY QUINOA-CRUSTED CHICKEN TENDERS



Crunchy Quinoa-Crusted Chicken Tenders image

Provided by Catherine McCord

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 19

1 1/2 cups cooked quinoa
1/2 cup breadcrumbs
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon paprika
2 large eggs
2 pounds chicken tenders or chicken breasts cut into strips
Olive oil, for cooking
Lemon Yogurt Dipping Sauce, recipe follows
Roasted Cauliflower, recipe follows
1 cup plain Greek yogurt
Juice of 1 lemon
1 tablespoon chopped fresh parsley
1 tablespoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
4 cups cauliflower cut into florets (yellow, purple, white and green)
2 tablespoon olive oil
Kosher salt

Steps:

  • Pour the quinoa onto a towel and blot to remove any excess moisture.
  • Combine quinoa, breadcrumbs, salt, garlic powder and paprika in a shallow bowl. Whisk the eggs together in another shallow bowl. Dip the chicken into the egg, and then into the quinoa mixture, pressing evenly to coat.
  • Add a thin coat of olive oil to large skillet over medium-high heat. Add chicken in batches and cook until quinoa is golden and chicken is cooked through, 4 to 5 minutes on each side. Serve with lemon yogurt dipping sauce and roasted cauliflower on the side.
  • Combine the yogurt, lemon juice, parsley, mustard, garlic powder and salt in a bowl and mix well.
  • Preheat the oven to 425 degrees F.
  • Place cauliflower on a baking sheet, drizzle with olive oil and toss to coat. Sprinkle with salt. Bake until golden, 35 to 40 minutes.

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