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Crispy baked chicken tenders with a zingy berry cherry BBQ sauce. The cherries and blueberries can either be fresh or frozen (no need to thaw first).
- 1⁄3 cup sugar-free strawberry jam
- 1⁄3 cup cherries, chopped
- 1⁄3 cup blueberries
- 1 cup ketchup
- 1 teaspoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 1⁄2 teaspoons Worcestershire sauce
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
- 1⁄8 teaspoon cayenne pepper
- 3 cups Rice Krispies
- 3⁄4 cup parmesan cheese
- 1 1⁄2 tablespoons dried parsley
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 3 egg whites
- 1 egg
- 2 tablespoons milk
- 1⁄2 cup potato starch (or flour)
- 2 lbs chicken tenders
- cooking spray
- Combine all BBQ sauce ingredients in a small pan.
- Bring to a boil.
- Reduce heat, stirring occasionally until fruit is broken down and sauce is thickened, about 20 minutes.
- Combine all breading ingredients in food processor bowl and pulse until rice krispies are the size of bread crumbs.
- Preheat oven to 350 degrees.
- Spray two large cookies sheets with spray oil.
- Combine egg whites, egg and milk in a shallow bowl.
- Place breading ingredients in another shallow bowl.
- Rinse chicken tenders and pat dry.
- Coat chicken tenders with potato starch or flour.
- Then dredge in egg mixture and breading.
- Place on cookie sheet.
- Spray chicken tenders with spray oil.
- Bake for 20 minutes and serve with BBQ sauce.
Very yummy! My family looked at me like I was crazy when I started dumping fruit into a saucepan and declared that I was making BBQ sauce. They changed their tune when they tasted it! The chicken was a cinch to put together and turned out nicely crisp and tender at the same time. I used Rice Chex instead of Rice Krispies simply because that's what I had on hand. I liked the chicken recipe so well that I used it again for Buffalo Chicken Tenders adding a hot sauce while baking. A great recipe that I will be using over and over again. Made for Fall 2008 PAC.
I made the BBQ sauce so my rating is for the sauce only. I had some cooked pork ribs in the freezer and after reducing the sauce brushed on your Berrycherry BBQ Sauce. I then basted them several times while cooking and had extra sauce to serve on the side. The fruity flavors do come thru and mixed well with the other flavors & the pork. I thought it was a creative use of the fruit & jam on the RSC ingredient list!
Mmmm! The BBQ sauce by itself is good, the chicken by itself is good, but the two together was "lick-the-plate clean" good!! I made the full batch of sauce but only half the chicken and actually 1/4 of the breading amounts was plenty for 1# of chicken. The three egg whites were also unnecessary - one egg would be plenty for the full amount of chicken. I used frozen cherries and fresh blueberries for the sauce. The baking time and temperature was perfect to yield juicy, crispy chicken. I'll definitely be making this one again! Thanks and good luck in the contest!