CHICKEN TENDER ESSENTIALS: SWEET/SPICY SAUCES
I have two recipes for you. The first is a sauce to "toss" with your chicken tenders, and the second is a dipping sauce that perfectly complements the first. What I do not have is a chicken tender recipe... I will leave that up to you. I kept the breading on my tenders simple (egg wash, breadcrumbs), and stuck them in the air fryer until crispy. I wanted the two sauces to speak for themselves, and not be overpowered by the breading on the chicken. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Poultry Appetizers
Number Of Ingredients 15
Steps:
- PREP/PREPARE
- The two sauces should be enough for 8 - 10 regular-sized breaded chicken tenders.
- Although, I usually make my own, these two recipes would go a long way to jazzing up a bag of frozen tenders.
- Gather your ingredients (mise en place).
- THE DIP SAUCE
- Combine all of the ingredients together in a small bowl.
- Cover with cling wrap and put in the fridge for an hour or two.
- Chef's Tip: The time spent in the fridge will help the flavors get to know each other. It is not a necessity, but I would recommend it, if you have the time (or patience). Besides, I like my dipping sauces to be on the cool side; it provides a pleasing contrast between the hot chicken tenders, and the cool dip.
- THE TOSS SAUCE
- Add all the ingredients to a saucepan.
- Bring up to a simmer and stir for about 2 - 3 minutes.
- Take off heat and allow the sauce to slightly cool down, about 4 - 5 minutes.
- Chef's Note: Both of these sauces can be made a day ahead of time, covered, and stored in the fridge. All you would need to do, is reheat the Toss Sauce.
- THE ASSEMBLY
- Add the cooked tenders to a bowl (I cooked them in my air fryer), and coat with the warm toss sauce.
- Chef's Tip: Just because you have a lot of toss sauce, do not use a lot; just give them a loving coating.
- PLATE/PRESENT
- Serve while nice and warm with the Dip Sauce. Enjoy.
- Keep the faith, and keep cooking.
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