Tag: chicken

GRILLED CHICKEN SALAD WITH PESTO RANCH DRESSING by Gordon Ramsay

GRILLED CHICKEN SALAD WITH PESTO RANCH DRESSING


Grilled Chicken Salad Recipe with Pesto Ranch Dressing is a quick and easy salad recipe. This simple grilled chicken marinade recipe makes the most tender and juicy grilled chicken and delicious pesto ranch dressing that everyone will love.  

This Grilled Chicken Salad Recipe with Pesto Ranch Dressing is a quick and easy grilled chicken salad recipe.  It includes a simple grilled chicken marinade recipe that makes the most tender and juicy grilled chicken and a delicious pesto ranch dressing everyone will love.  

This is a perfect grilled chicken breast recipe. It’s just what you need for those summer nights when you don’t want to heat up your kitchen. It’s easy enough for a weekday meal and fancy enough for guests!

 

How do you keep chicken moist on the grill?

There are a few things to keep in mind when trying to get really tender, juicy, grilled chicken breasts:

  • Tenderize the chicken breast.
  • Marinate the meat.
  • Don’t over cook the chicken! When it reaches 165º F, it’s done.This Grilled Chicken Salad Recipe with Pesto Ranch Dressing is a quick and easy grilled chicken salad recipe.  It includes a simple grilled chicken marinade recipe that makes the most tender and juicy grilled chicken and a delicious pesto ranch dressing everyone will love.  

How do you tenderize chicken? 

Tenderizing your chicken makes a big difference. It’s really easy to do and only takes a couple of minutes.

One way is to place the chicken between two sheets of parchment paper and whack it on the thickest part of the chicken breast with a rolling pin or mason jar.

Another way is to put it in a gallon Ziplock bag and use the flat side of a meat tenderizer.

Only hit the thickest part of the meat to help even it out. The chicken will cook a lot more evenly if the meat is the same thickness all the way through.

Make sure you don’t over-pound your meat. A few good whacks will do the trick.

how to tenderize chicken. best way to grill chicken. This Grilled Chicken Salad Recipe with Pesto Ranch Dressing is a quick and easy grilled chicken salad recipe.  It includes a simple grilled chicken marinade recipe that makes the most tender and juicy grilled chicken and a delicious pesto ranch dressing everyone will love.  

How do you marinate chicken? 

To marinate chicken, you need to need a rub. The rub I use to make Grilled Chicken Salad is just oil, lemon juice, and a couple seasonings.

I use avocado oil because it has a high smoking point and doesn’t add a lot of flavors.

Good marinates call for some kind of acidic element, like lemon juice. White vinegar also works well. The acidity helps breaks down the muscle fibers and tenderizes the chicken as it cooks.

The seasoning and spices (I like to use Italian seasoning) just add that good flavor without adding the calories.

The easiest way to apply the rub to the chicken is to just combine everything and the chicken in a gallon Ziplock bag, and roll it around.

Let the chicken sit in the fridge and marinade for 2-24 hours. 24 hours is ideal, but 4 hours works too. The marinate will give the chicken so much flavor and it makes the most tender and juicy grilled chicken!

how to marinate chicken. how to make chicken taste good. This Grilled Chicken Salad Recipe with Pesto Ranch Dressing is a quick and easy grilled chicken salad recipe.  It includes a simple grilled chicken marinade recipe that makes the most tender and juicy grilled chicken and a delicious pesto ranch dressing everyone will love.  

Ingredients in this delicious Grilled Chicken Salad Recipe:

  • Chicken Marinade: Oil, lemon juice, seasoning
  • Avocados: You can use these sliced or in chunks.  Be sure to cut up your avocados right before you serve them they are fresh and don’t brown.
  • Tomatoes: You can use your favorite tomato here.  I used some halved cherry tomatoes but a large tomato, cut into chunks would work great too.
  • Pepper Jack Cheese: My family loves a little spice but you could certainly use some mozzarella cheese here too. For salads, I like to add fresh mozzarella or just slice a few cheese sticks up.  That works great too.
  • Lettuce: Romain lettuce, butter lettuce–use your favorite variety of lettuce!
  • Pesto Ranch Dressing: This is hardly a recipe but still worth sharing.  We love this dressing on everything and even just a dip for fresh veggies.  To make the pesto ranch dressing, use a 3/1 ratio.  (1/3 cup pesto to  2/3 cup ranch dressing)  Just mix it up and wa-lah! An incredible ranch dressing variation!

what to add to salads. This Grilled Chicken Salad Recipe with Pesto Ranch Dressing is a quick and easy grilled chicken salad recipe.  It includes a simple grilled chicken marinade recipe that makes the most tender and juicy grilled chicken and a delicious pesto ranch dressing everyone will love.  

How to make Grilled Chicken Salad with Pesto Ranch

This is how to make Grilled Chicken Salad:

To start, tenderize your chicken breast in a Ziplock bag. Then add the marinade (oil, lemon juice, seasonings) to the Ziploc bag. Roll it around to mix. Refrigerate for 4-24 hours.

After the chicken breasts have marinated, put them on the grill on medium-high heat (350ºF). Wait 6-7 minutes and flip them. Keep cooking them until they reach an internal temperature of 165ºF.

When the chicken has cooled, slice it either into strips, or bite size pieces.

Combine the chicken with tomatoes, avocado, cheese, and lettuce.

In a blender, mix the buttermilk, mayo, pesto and ranch packet together to make the dressing. Drizzle that over your salad, and there you go! You’ve got yourself a tasty, healthy salad!

How to make Grilled Chicken Salad with pesto dressing. This Grilled Chicken Salad Recipe with Pesto Ranch Dressing is a quick and easy grilled chicken salad recipe.  It includes a simple grilled chicken marinade recipe that makes the most tender and juicy grilled chicken and a delicious pesto ranch dressing everyone will love.  

Grilled Chicken Salad Recipe with Pesto Ranch Dressing

This Grilled Chicken Salad Recipe with Pesto Ranch Dressing is a quick and easy grilled chicken salad recipe.  It includes a simple grilled chicken marinade recipe that makes the most tender and juicy grilled chicken and a delicious pesto ranch dressing everyone will love.  

Print Pin Rate

Prep Time: 20 minutes

Cook Time: 20 minutes

resting time: 5 minutes

Servings: 6 people

Calories: 716kcal

Author: Jill, Butter With a Side of Bread

Ingredients

Grilled Chicken Marinade

  • 3-4 medium-sized Chicken Breasts plan on 4-6 ounces of chicken per person
  • 1 large Lemon Or 3 Tablespoons lemon juice
  • 3 Tablespoons Avocado Oil Olive oil or any vegetable oil would work
  • 1 package Good Seasonings Italian Dressing Mix You can find this in the salad dressing isle by the ranch packets

Ingredients for Chicken Salad

  • 1 large Avocado Cut into 3/4″ chunks
  • 1.5 cup Tomatoes Halved Cherry Tomatoes or just a large tomato cut into 1/2 ” chunks works great.
  • 1 cup Pepperjack cheese cubed into 1/2″ chunks, Mozzarella cheese works great too
  • 10-12 cups Lettuce Washed, and cut into bite-sized pieces

Pesto Ranch Dressing

  • 1 cup Mayo
  • 1 cup Buttermilk
  • 1 packet Hidden Valley Ranch Dressing Mix You can find it in the salad dressing isle of the grocery store.
  • 1/2 cup Pesto prepared

Instructions

How to Make a Simple Grilled Chicken Marinade

  • Start by tenderizing your chicken. Put the chicken in a gallon Ziplock bag, use a rolling pin, mason jar, or the flat side of a meat tenderizer to pound the thickest part of the chicken breast. Pound until it about 3/4″ thick, similar to the rest of the chicken breast. (This should only take a few good whacks.)

  • Add the Avocado Oil and juice the lemon into the Ziplock bag. Add the Good Seasonings Italian packet and seal the ziplock bag. Roll the bag around gently to mix all the ingredients together.

  • Let the chicken sit in the fridge and marinade for 2-24 hours. (If you can let the chicken marinate for up to 24 hours, that’s ideal. The marinate will give the chicken so much flavor and it makes the most tender and juicy grilled chicken.)

How to Grill Chicken

  • After the chicken has marinated, turn the grill on med heat. Place the chicken breasts on the grill and cook on medium heat to keep the chicken breast tender and juicy. (The temperature of the grill should be about 350 degrees.) Cook your chicken breasts until golden brown 6-7 minutes. Use tongs to flip the breast over and grill for another 6-7 minutes or until golden brown

  • Use a digital thermometer to ensure the chicken breast is done. The chicken breast should register 165 degrees F. When the chicken is done, place it on a platter with foil over it for 5 minutes to redistribute the juices and to keep the chicken warm and juicy. 

  • Slice the chicken into bite-sized strips.

How to make Pesto Ranch Dressing

  • In a blender, combine the mayo, buttermilk, ranch dressing packet, the pesto. Pulse the blender a few times to mix all the ingredients.

Preparing Ingredients for the Grilled Chicken Salad

  • Wash and slice cherry tomatoes in half. Cut the avocado into bite-sized pieces. Cube pepper jack cheese into bite-sized pieces and wash the lettuce. Cut the lettuce into bite-sized pieces.

  • Assemble the salad by adding the Lettuce, tomatoes, cubed cheese, and avocado. Add the sliced grilled chicken and drizzle with the prepared Pesto Ranch Dressing. Enjoy!

Nutrition

Serving: 6people | Calories: 716kcal | Carbohydrates: 16g | Protein: 34g | Fat: 58g | Saturated Fat: 12g | Cholesterol: 111mg | Sodium: 1106mg | Potassium: 940mg | Fiber: 5g | Sugar: 7g | Vitamin A: 32.9% | Vitamin C: 27.5% | Calcium: 26.2% | Iron: 9.1%

This Grilled Chicken Salad Recipe with Pesto Ranch Dressing is a quick and easy grilled chicken salad recipe.  It includes a simple grilled chicken marinade recipe that makes the most tender and juicy grilled chicken and a delicious pesto ranch dressing everyone will love.  #grilledchicken #salad #healthydinner #recipefrom Butter With a Side of Bread

How do you know when chicken is done cooking?

Chicken breast is done when the internal temperature of chicken reaches 165ºF.  It’s best to take the chicken off the grill when it reaches 162-163ºF. The chicken will continue to cook after it’s take off the grill. You can take the chicken off the grill, then let sit under foil to cook to a safe internal temp.

 

step by step guide on how to make chicken marinade

We love this  Grilled Chicken Salad Recipe with Pesto Ranch Dressing.  It is so easy and comes together so quickly. It's such a great grilled chicken salad recipe.  It includes a simple grilled chicken marinade recipe that makes the most tender and juicy grilled chicken and a delicious pesto ranch dressing everyone will love. #grilledchicken #healthysaladrecipes #pesto #ranch #recipefrom Butter With a Side of Bread

Grilled Chicken Salad Recipe with Pesto Ranch Dressing is so easy and comes together so quickly. It includes a simple grilled chicken marinade recipe that makes the most tender and juicy grilled chicken and a delicious pesto ranch dressing everyone will love.

How to Grill Chicken Breasts on a Gas Grill by Gordon Ramsay


Let’s learn the three simple secrets to moist and tender chicken breasts on a gas grill. Just follow these easy step by step photo instructions.

Grilled Chicken Breasts on a blue plate


This is something that has most grill owners struggling. Mostly they still get hockey pucks.

But it is not hard, and no magic is involved. Learn the basic then expand from there for your own variations. Become the chicken master today.

My Rating
My rating system. Great 5 out of 5
A solid 5 for this technique.

Pro Tips: Recipe Notes on How to Grill Chicken Breast on a Gas Grill

The Three Secrets

Not really secrets – just the high points of correct technique. If you do these three things right, you will do well.

  1. Even out the thickness.
  2. Get the grill surface temperature correct.
  3. Remove at 165 internal temperature and rest for 5 minutes before serving.

The Chicken Breasts

Chicken breasts have become progressively bigger over the years. Forty years ago, the six to eight-ounce chicken breast was standard. Now, eight is small, 10 to 12 is the common and bigger is not unusual.

If the chicken was frozen, it must be totally thawed before proceeding.

Try to get breast about the same size if possible. But the next step will help even out cooking time.

The Thickness (SECRET #1)

So what to do with the big thick chicken breast? Smash it.

With grilling, the thickness of the meat will determine the cooking time more than weight. See ScienceDirect for discussion about beef, but the same principles apply to chicken.

I like to get to about 3/4 inch thick. The smaller ones are already there, but the bigger breasts will be an inch and need to be adjusted.

using a meat mallet to even out the chicken

I usually use a meat hammer, but the bottom of a heavy pan will do nicely.

You need to protect yourself and the surrounding area from splatter. Most people will place the chicken in plastic wrap for this, but I like one-gallon freezer bags.

See Chicken… To Rinse or Not To Rinse? for more food safety discussion about chicken.

To Brine or Not to Brine – That is the question.

A brine is a “salt-water bath” where the salt will go into the meat dragging water with it. It will help keep the meat moist during cooking. And in dry heat methods like grilling can make a major difference.

You can still get good results without a brine, but you will be consistently better with a brine. Also, if the breasts have been previously frozen, they do lose some moisture, and a brine will help that.

I use a brine of 2 cups of water with a tablespoon of table salt. You can add other flavors like garlic or sugar to this, but this discussion is about the basics.

With this brine, you can get fairly good results in 20 minutes. You can brine for up to 1 hours. More than that leaves too much salty taste to me.

After brining, you should carefully rinse the salt off the surface. For food safety, try not to splatter and lean up with an anti-bacterial cleaner in the sink area. See

Never use a seasoning with salt if you have brined.

The Seasoning

I have a suggested seasoning that you can adjust to your needs but use what you want. Most commercial seasonings are heavy in salt, and if used with a brined chicken breast will be too salty for most tastes.

BBQ sauce will work fine the last few minutes on this, but I prefer to build up a base of the sauce and suggest you see How to BBQ Skinless Boneless Chicken Breast on a Gas Grill

The Grill (SECRET #2)

You can NOT cook chicken properly on high heat. You will dry the outside long before the inside is even close to done or safe.

I suggest a grill surface temperature of about 450 degrees. A little less is fine, and a smidge more is ok but never over 500 degrees.

To get this right, you usually should have a grill surface thermometer. The hood thermometer is ALWAYS wrong.

If you don’t have a surface thermometer (you should), then medium will be about 400-450 on most gas grills. The cooking time will be totally different, but as long as you get the end-point of 165 correct with an instant-read thermometer, you will do ok.

Please see A Beginners Guide to Grill Temperature on a Gas Grill for more discussion.

Can I do this on a charcoal grill? Yes, but you need to be very careful about surface temperature. And, of course, times will vary.

When Is The Chicken Breast Done? (Secret #3)

165 degrees in the thickest part. More will dry, and less is unsafe. An instant-read thermometer is required to get this right.

The chicken should rest off of the heat for about 5 minutes before serving. If longer, tent lightly with foil to keep warm.

Related Posts You May Like

How to BBQ Skinless Boneless Chicken Breast on a Gas Grill

Baked Chicken Breast

A Beginners Guide to Grill Temperature on a Gas Grill

Blue ribbon divider used for visual effect

chicken breasts with seasoning

Trim chicken breasts.

using a mallet to thin chicken breasts

Use a meat mallet and flatten the thickest part of the breasts to 3/4 inch.

chicken breasts in a bowl of brine

If doing the suggested brine, combine 2 cups cold water with 1 tablespoon table salt. Submerge the chicken in the brine for up to 1 hour. As little as 20 minutes will help moisture a lot.

Picture of brush cleaning the grill grates with a surface thermometer in place

Clean and oil grill. Preheat to a surface temperature of 450 degrees.

mixing spices in a small bowl

Use the seasoning of your choice. I suggest 1/2 teaspoon paprika, 1/2 teaspoon garlic powder and 1/4 teaspoon black pepper. If not brining, add 1/2 teaspoon kosher salt. If you use a different seasoning, be sure not to add more salt if you have brined.

rinsing off the brine under running water

Rinse brine off the chicken and pat dry with paper towels.

sprinkling spices on raw chicken breasts

Give them a light coat of vegetable oil. Sprinkle all sides with a light coat of seasoning.

two chicken breasts on a gas grill

Place over direct heat. Flip every 5 minutes until an internal temperature of 165. About 20-25 minutes most of the time.

cut grilled chicken breasts on blue plate

Allow to rest 5 minutes before serving.
Blue ribbon divider used for visual effect

Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
Subscribe to 101 Cooking for Two

How to Grill Chicken Breasts on a Gas Grill

Let’s learn the three simple secrets to moist and tender chicken breasts on a gas grill. Just follow these easy step by step photo instructions.

Prep Time5 mins

Cook Time20 mins

Author: Dan Mikesell AKA DrDan

Course : Main Course

Cuisine : American

Keyword : Grilled Chicken Breasts, How To Grill Chicken

Servings/Adjust Amount: 2

2

Ingredients

  • 2 skinless boneless chicken breasts
  • 1 teaspoon vegetable oil

Optional Brine

  • 2 cups water
  • 1 tablespoon salt

Suggested Spices

  • 1/2 teaspoon granular garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1/2 teaspoon kosher salt

Instructions

  • Trim chicken breasts.

  • Use a meat mallet and flatten the thickest part of the breasts to 3/4 inch. Cover with plastic wrap or use a gallon ziplock to prevent splatter.

  • f doing the suggested brine, combine 2 cups cold water with 1 tablespoon table salt. Submerge the chicken in the brine for up to 1 hour. As little as 20 minutes will help moisture a lot.

  • Clean and oil grill. Preheat to a surface temperature of 450 degrees.

  • Use the seasoning of your choice. I suggest 1/2 teaspoon paprika, 1/2 teaspoon garlic powder and 1/4 teaspoon black pepper. If not brining, add 1/2 teaspoon kosher salt. If you use a different seasoning, be sure not to add more salt if you have brined.

  • Rinse brine off the chicken and pat dry with paper towels. Give them a light coat of vegetable oil.

  • Sprinkle all sides with a light coat of seasoning.

  • Place over direct heat. Flip every 5 minutes until an internal temperature of 165. About 20-25 minutes most of the time.

  • Allow to rest 5 minutes before serving.

Recipe Notes

Pro Tips

  1. Use fully thawed chicken breasts if frozen. They should be about the same size if possible. Flatten to 3/4 inch thick if needed.
  2. Brine if you have time. Be sure to have the breasts completely covered by the brine.
  3. Use seasoning of your choice but not with salt if you brine.
  4. BBQ sauce is ok, but I suggest seeing the referenced BBQ recipe in the post.
  5. Cook over direct heat with a grill surface temperature of about 450 degrees.
  6. Cook to 165. Not higher (it will dry) or lower (not safe.)
  7. Rest for 5 minutes before serving.
  8. Smaller breasts may cook faster.
  9. Obviously, an easy recipe to adjust the number of servings.
  10. Good refrigerated for up to 3 days. Good frozen for 3-4 months but slice, shred, or dice before freezing is suggested.

Nutrition Facts

How to Grill Chicken Breasts on a Gas Grill

Amount Per Serving (1 breast)

Calories 151 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 2g 10%

Cholesterol 72mg 24%

Sodium 713mg 30%

Potassium 418mg 12%

Total Carbohydrates 1g 0%

Dietary Fiber 1g 4%

Sugars 1g

Protein 24g 48%

Vitamin A 5.6%

Vitamin C 1.6%

Calcium 0.6%

Iron 2.9%

* Percent Daily Values are based on a 2000 calorie diet.

Have a question or something not clear? Ask in the comments.

Blue ribbon divider used for visual effect Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
  Subscribe to 101 Cooking for Two Blue ribbon divider used for visual effect

Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Blue ribbon divider used for visual effect

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.

Molly and Lilly in spring grass

Incoming search terms:

BEST CHICKEN STRIPS RECIPE – Butter with a Side of Bread by Gordon Ramsay

BEST CHICKEN STRIPS RECIPE - Butter with a Side of Bread


Best Chicken Tenders recipe for tender, juicy & flavorful chicken. Two simple tips to take your chicken strips from good to great! Shows how to make chicken tenders from scratch!

Chicken Fingers are a favorite at our house! I’ve made homemade chicken strips many, many times over the years but until recently, they’ve just been mediocre. There are 2 small things you can do that really take homemade chicken up a notch or two. Add in some homemade fry sauce and you’ve got yourself an incredible batch of tender, juicy chicken! To show you the process, I created a video for this recipe that helps show just how to do it.

Best Chicken Tenders recipe for tender, juicy & flavorful chicken. Two simple tips to take your chicken strips from good to great! Shows how to make chicken tenders from scratch!

What do you serve with Chicken Fingers?

I love to serve these Homemade Chicken Tenders with some classic comfort food favorites like our Fried Cinnamon Apples, Loaded Baked Potato Rounds, Sour Cream Biscuits and Roasted Ranch Potatoes. Finish off the meal with our Easy Peach Pie. Yum!

Best Chicken Tenders recipe for tender, juicy & flavorful chicken. Two simple tips to take your chicken strips from good to great! Shows how to make chicken tenders from scratch! how to make chicken tenders

How do you make Homemade Chicken Strips?

It’s really simple! You start with some fresh chicken. I used boneless, skinless chicken breasts but you’re welcome to use boneless thighs instead. Getting  super tender, juicy chicken strips comes down to a couple of easy steps- cutting the chicken across the grain and adding in cornstarch to the quick marinade. Yep- corn starch! Trust me it works. Follow the recipe below and you’ll see for yourself.

Chicken Strips made from scratch- so tender, juicy & flavorful. Simple tips to take your chicken tenders from good to great! BEST Homemade Chicken Strips ingredients

Here’s what you’ll need to make our Homemade Chicken Strips recipe:

To make the quick chicken marinade you’ll need

–boneless skinless chicken

–milk

–lemon juice

–sugar

–cornstarch

–Frank’s Red Hot Sauce- optional! It doesn’t add HEAT, just flavor, unless you want to add more!

–pepper

Chicken Tender coating

–Panko breadcrumbs

–regular breadcrumbs (or Italian)

–all-purpose flour

–onion powder

–salt or garlic salt

–pepper

–shortening or oil, for frying (omit if baking)

These Homemade Chicken Strips are tender, juicy & flavorful. Easy to make at home as I share 2 tips on how to take chicken tenders from good to great!

How to correctly cut chicken for chicken strips

To cut chicken into strips: This is one of the tips behind better chicken strips! To get a more tender strip, you need to cut against the grain of the chicken. Don’t just cut the chicken any way you like- notice where the grain lines are and be sure to cut opposite them. This makes the cooked fibers of the chicken shorter, so they tear apart easier. Cut strips as big or small as you’d like, just cut against the grain! Place chicken in a ziplock bag and set aside.

Best Chicken Tenders recipe for tender, juicy & flavorful chicken. Two simple tips to take your chicken strips from good to great! Shows how to make chicken tenders from scratch!

Quick marinade to tenderize and flavor chicken

Next, combine milk, lemon juice and sugar in a small bowl or 2-cup measuring cup.

Whisk in the cornstarch. This is the 2nd tip I use to make better chicken! I first noticed asian recipes calling for cornstarch in the marinade. When I researched it, it turns out adding cornstarch to chicken prior to cooking it gives it a protective coating that locks in juices. You know what?! It works! It’s amazing actually! The trick is to not let it marinate for too long.

Add in the hot sauce (feel free to add more if you’d like!) and the pepper and whisk to combine. Pour marinade in the ziplock with the chicken and gently shake until chicken is coated. Place bag in the fridge and let marinate for at least 20 minutes, but no longer than 1 hour.

Heat oil for fried chicken tenders

Heat about 2 cups of oil to 365 degrees in a frying pan. Frying the chicken in Crisco (plain shortening) yields the crispiest tenders!

Best Chicken Tenders recipe for tender, juicy & flavorful chicken. Two simple tips to take your chicken strips from good to great! Shows how to make chicken tenders from scratch!

Coat the chicken with simple breading

While the oil is heating, combine all ingredients for the coating in a shallow bowl. Remove chicken pieces from bag a few at a time and thoroughly coat them in the breadcrumb mixture. I like to place them in the breadcrumbs, then spoon some on the top of the chicken, then press the chicken down- then flip and repeat the process. Repeat until all chicken is coated.

How to fry chicken fingers

Once oil is hot, fry chicken pieces for anywhere from 2-4 minutes per side, depending on how big they are. The small pieces cook quickly! If you’re unsure if the chicken is done, by all means use a meat thermometer. It should register 165 degrees F. (I use one all the time! I have 5 kids- getting distracted while cooking is a common occurrence for me and I detest overcooked chicken!)

Remove cooked chicken and place on a plate lined with a paper towel. Repeat until all chicken is cooked. Serve hot, with Homemade Fry Sauce (it’s a Utah thing- SO good!) alongside.

Chicken Strips made from scratch- so tender, juicy & flavorful. 2 simple tips to take your chicken tenders from good to great!How long do you bake chicken strips?

Heat oven to 400 degrees F. Spray a cookie sheet with non-stick spray and arrange chicken tenders. Spray chicken tenders lightly with a couple sprays of oil (non stick spray.) Cook 12-15 minutes, until tenders register 165 degrees on a meat thermometer. (Cooking time varies depending on the size of your chicken tenders!

Pay attention and check often as to not overcook them!) Note that my recommendation is to fry these tenders (the photos are of fried tenders), but if you opt to bake them, they will look different as you’re not submerging them in oil. To add a little moisture, I like to spray my baked tenders with a little olive oil spray prior to baking, after you bread them. It’s a lot less oil than frying but I like the way they taste better that way..

Best Chicken Tenders recipe for tender, juicy & flavorful chicken. Two simple tips to take your chicken strips from good to great! Shows how to make chicken tenders from scratch!

Homemade Fry Sauce recipe

  • 1/4 cup mayo
  • 2 TBSP ketchup
  • 1/4 tsp garlic powder
  • dash of Worcestershire sauce
  • a couple dashes of salt & pepper

Combine all ingredients in a small bowl and whisk. Serve alongside Homemade Chicken Strips or french fries. Or chicken AND french fries- even better!

Need more appetizer recipes? You’ve got to try these:

These Homemade Chicken Strips are tender, juicy & flavorful. Easy to make at home as I share 2 tips on how to take #chicken strips from good to great! Chicken #dinner #recipe from Butter With A Side of Bread #appetizers #gameday #chickentenders

Jessicasig.png

BEST HOMEMADE CHICKEN STRIPS EVER

Best Chicken Tenders recipe for tender, juicy & flavorful chicken. Two simple tips to take your chicken strips from good to great! Shows how to make chicken tenders from scratch!

Print Pin Rate

Course: Appetizer, chicken, Main Dish

Cuisine: American

Keyword: chicken tenders

Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 28 minutes

Servings: 6

Calories: 216kcal

Author: Butter With A Side of Bread

Ingredients

  • 2 chicken breasts, sliced boneless, skinless

Quick Marinade

  • 1 cup milk
  • 1 tsp lemon juice
  • 1 tsp sugar
  • 2 tsp cornstarch
  • 1 TBSP Frank’s Red Hot Sauce
  • 1/4 tsp pepper

Crispy Chicken Tender Coating

  • 1/2 cup Panko breadcrumbs
  • 1/2 cup regular breadcrumbs or Italian
  • 1/2 cup all-purpose flour
  • 1 TBSP onion powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cups shortening or oil for frying (omit if baking)

Instructions

  • To cut chicken into strips: This is one of the tips behind better chicken strips! To get a more tender strip, you need to cut against the grain of the chicken. Don’t just cut the chicken any way you like- notice where the grain lines are and be sure to cut opposite them. This makes the cooked fibers of the chicken shorter, so they tear apart easier. Cut strips as big or small as you’d like, just cut against the grain! Place chicken in a ziplock bag and set aside.

  • Next, combine milk, lemon juice and sugar in a small bowl or 2-cup measuring cup.

  • Whisk in the cornstarch. This is the 2nd tip I use to make better chicken! I first noticed asian recipes calling for cornstarch in the marinade. When I researched it, it turns out adding cornstarch to chicken prior to cooking it gives it a protective coating that locks in juices. You know what?! It works! It’s amazing actually! The trick is to not let it marinate for too long.

  • Add in the hot sauce (feel free to add more if you’d like!) and the pepper and whisk to combine. Pour marinade in the ziplock with the chicken and gently shake until chicken is coated. Place bag in the fridge and let marinate for at least 20 minutes, but no longer than 1 hour.

  • Heat about 2 cups of oil to 365 degrees in a frying pan. Frying the chicken in Crisco (plain shortening) yields the crispiest tenders!

  • While the oil is heating, combine all ingredients for the coating in a shallow bowl. Remove chicken pieces from bag a few at a time and thoroughly coat them in the breadcrumb mixture. I like to place them in the breadcrumbs, then spoon some on the top of the chicken, then press the chicken down- then flip and repeat the process. Repeat until all chicken is coated.

  • Once oil is hot, fry chicken pieces for anywhere from 2-4 minutes per side, depending on how big they are. The small pieces cook quickly! If you’re unsure if the chicken is done, by all means use a meat thermometer. It should register 165 degrees F. (I use one all the time! I have 5 kids- getting distracted while cooking is a common occurrence for me and I detest overcooked chicken!)

  • Remove cooked chicken and place on a plate lined with a paper towel. Repeat until all chicken is cooked. Serve hot, with Homemade Fry Sauce (it’s a Utah thing- SO good!) alongside.

  • To Bake Chicken Strips: Heat oven to 400 degrees F. Spray a cookie sheet with non-stick spray and arrange chicken tenders. Cook 12-15 minutes, until tenders register 165 degrees on a meat thermometer. (Cooking time varies depending on the size of your chicken tenders! Pay attention and check often as to not overcook them!) Note that my recommendation is to fry these tenders (the photos are of fried tenders), but if you opt to bake them, they will look different as you’re not submerging them in oil. To add a little moisture, I like to spray my baked tenders with a little olive oil spray prior to baking, after you bread them. It’s a lot less oil than frying but I like the way they taste better that way.

Nutrition

Calories: 216kcal | Carbohydrates: 22g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 52mg | Sodium: 740mg | Potassium: 387mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2.2% | Vitamin C: 2.1% | Calcium: 8.1% | Iron: 8.6%

How to make homemade chicken strips. Chicken strips recipe you can make at home!

Best Chicken Tenders recipe for tender, juicy & flavorful chicken. Two simple tips to take your chicken strips from good to great! Shows how to make chicken tenders from scratch!

What’s the difference between chicken tenders, chicken strips and chicken fingers?

Really, I think they’re all a variation of the same type of recipe! I do think they vary a bit in size though. Chicken Strips and Chicken Tenders are larger than Chicken Fingers. There is a cut of chicken called the tenderloin that I think works really well for this recipe. It’s naturally incredibly tender! There is a thin silvery membrane that runs along the length of the chicken tenderloin. You can remove it if you’d prefer, but it’s not easy since the rest of the tenderloin can be damaged in the process. You might end up with chicken nuggets instead!

Can chicken tender recipes be made ahead of time?

Yes, chicken tenders can be made ahead of time! If you are cooking chicken tenders with the plan of freezing them and then reheating them, be sure to fry just until the chicken reaches 160 degrees F. Cool on a paper towel, then freeze in a single layer on a cookie sheet. Transfer to a freezer bag to store for up to 1 month. To reheat, place frozen chicken tenders on a cookie sheet and bake at 400 degrees F for 15 minutes.

Can you freeze chicken tenders?

Yes! Freeze in a single layer on a cookie sheet. Transfer to a freezer bag to store for up to 1 month. To reheat, place frozen chicken tenders on a cookie sheet and bake at 400 degrees F for 15 minutes.

How to tenderize chicken

I use two different methods to yield super tender, juicy chicken strips. First is to cut chicken breasts against the grain. Don’t just cut the chicken any way you like- notice where the grain lines are and be sure to cut opposite them. This makes the cooked fibers of the chicken shorter, so they tear apart easier. Cut strips as big or small as you’d like, just cut against the grain! The second method is to add cornstarch to the chicken marinade. I first noticed asian recipes calling for cornstarch in the marinade. When I researched it, it turns out adding cornstarch to chicken prior to cooking it gives it a protective coating that locks in juices. It works so well!

Best Chicken Tenders recipe for tender, juicy & flavorful chicken. Two simple tips to take your chicken strips from good to great! Shows how to make chicken tenders from scratch!

Chicken Strips made from scratch- so tender, juicy & flavorful. 2 simple tips to take your chicken tenders from good to great! #chicken #dinner #tenders #friedchicken #tenderize #food #meal #maindish #cooking #recipe from BUTTER WITH A SIDE OF BREAD

Best Chicken Tenders recipe for tender, juicy & flavorful chicken. Two simple steps to take your chicken strips from good to great! Shows how to make chicken tenders from scratch!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close