Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Spicy Baked Chicken Tenders With a Garlic Basil Aioli Recipe
    Lost? Site Map

    Spicy Baked Chicken Tenders With a Garlic Basil Aioli

    Spicy Baked Chicken Tenders With a Garlic Basil Aioli. Photo by alligirl

    1/3 Photos of Spicy Baked Chicken Tenders With a Garlic Basil Aioli

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    SarasotaCook's Note:

    Now, I think everyone likes chicken fingers or tenders, but I get tired of those made the traditional way with the seasoned bread crumbs, parmesan cheese and a marinara sauce for dipping. So, I tried to come up with something a bit spicy and a unique dipping sauce for a unique taste. This is my version. Spicy seasoning, and the panko makes it a bit lighter. Baked vs fried and then the aioli is to me what sets this apart. Since this is finger food, I love to serve this with fresh corn on the cob, and my salad cups. Basically a small chopped salad served in a small lettuce cup. This just makes it a great easy "finger food" dinner.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Chicken and Seasoning

    Coating

    Aioli

    Directions:

    1. 1
      Aioli -- Mix the mayonnaise, red wine vinegar, garlic, basil, salt and pepper. Check for seasoning and cover and refrigerate.
    2. 2
      Chicken -- I like to cut the chicken into finger size pieces. I don't like them too thin as they will dry out, but because they are baked I like to cut them around 1/2" thick (I like to think they are about the size and thickness of my thumb).
    3. 3
      Chicken Flour Base -- In a large baggie add the flour, salt and pepper. Dredge each chicken piece in the flour mixture and then toss well to coat. Make sure to shake off the excess flour. Just set to the side until they are all coated.
    4. 4
      Panko and Egg -- I like to grind up the panko a bit to make the crumbs a bit finer. I just used my mini food processor to grind them up. Then to the panko, I added all the seasonings (except the salt and pepper) which we already used in the flour mix. Then add the panko to a small pan. In another pan, add the eggs and beat well.
    5. 5
      Dredge -- Now dip each piece of chicken, already dredged in flour into the egg and then the panko seasoning. Set on a baking sheet lined with parchment paper or you can use foil.
    6. 6
      Bake -- Spray the chicken with olive oil (both sides). Now I have an atomizer which I fill with olive oil. But you can buy a olive oil spray like "Pam." right at the store. But I use my atomizer all the time and well worth the 10.00 investment. Those recipes that cause for a drizzle of olive oil -- using an atomizer will save you tons of money. Well, time to bake. I bake at 400 for about 12-15 minutes depending on the thickness of the chicken. They should be golden brown.
    7. 7
      Serve -- Just serve the chicken strips with the Basil Aioli.

    Ratings & Reviews:

    • on September 28, 2009

      55

      Yum! Thanks for the great recipe. I didnt have smoked paprika so I just used regular and it turned out wonderfully. Make sure you dont skip the Aioli it adds the perfect touch.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 06, 2014

      55

      Takes a while to make, but excellent! I would cut the garlic in the aioli a little next time and I used a 1/4 tsp cayenne.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 24, 2013

      My husband said his was a keeper! I used the recipe, because I had fresh Basil and all other ingredients. It was the crispest chicken I have ever made. It's great with ranch dressing too! I'm going to try it on fish.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

    Advertisement

    Nutritional Facts for Spicy Baked Chicken Tenders With a Garlic Basil Aioli

    Serving Size: 1 (203 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 732.2
     
    Calories from Fat 317
    43%
    Total Fat 35.3 g
    54%
    Saturated Fat 8.0 g
    40%
    Cholesterol 213.4 mg
    71%
    Sodium 973.6 mg
    40%
    Total Carbohydrate 54.9 g
    18%
    Dietary Fiber 3.0 g
    12%
    Sugars 5.6 g
    22%
    Protein 46.7 g
    93%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites