167 chicken tenders hot Recipes

chicken tenders, hot sauce, buttermilk, all-purpose flour, kosher salt

hot sauce, paprika, cayenne pepper, chicken tenders, boneless, skinless, reduced-fat sour cream, blue cheese, crumbled, celery rib

breaded chicken tenders, louisiana hot sauce, cayenne pepper, garlic powder, onion powder, butter or 4 tbsp margarine, bleu cheese salad dressing

vegetable oil cooking spray, honey, dijon or whole-grain mustard, all-purpose flour, kosher salt, plus extra for seasoning, eggs, at room temperature, beaten, hot sauce (recommended : tabasco), cornmeal, chili powder, cayenne pepper, chicken tenders , halved lengthwise, olive oil, for drizzling, kosher salt

hot sauce, hot pepper sauce, butter, unsalted, liquid smoke , hickory flavor, chicken tenders, carrots , cut into matchsticks, celery ribs, cut into matchsticks, blue cheese dressing , fat-free

chicken tenders, butter, white vinegar, franks original red hot cayenne pepper sauce

chicken tenders, cut into bite size pieces, corn flakes, crushed, paprika, salt and pepper, to taste, egg whites, hot sauce , to taste

oriental chicken tenders, orange marmalade, ground ginger, garlic powder, soy sauce, chicken tenders, rinsed and dried, rice crispies cereal (crushed to 3/4 cup), toasted sesame seeds, in sealable plastic bag, combine marmalade, ginger, garlic powder and soy sauce. add chicken to marinade. marinate in refrigerator 1 hour., in shallow pan or plate, combine rice crispies cereal and sesame seeds. remove chicken from marinade, draining off excess liquid slightly. discard marinade. coat completely in cereal mixture. place in single layer on foil-lined baking sheet coated with cooking spray., bake at 400of about 30 minutes or until chicken is tender, no longer pink and juices run clear. do not cover pan or turn chicken while baking. serve hot with sweet and sour sauce or hot mustard, if desired.

low-carb tortilla, avocado, thinly sliced, chicken tenders or 2 1/2 oz chicken breasts, tabasco sauce or 1/2 tsp hot sauce, alfalfa sprout

celery ribs, trimmed, carrots, peeled and trimmed, head green cabbage, shallots, peeled, halved, and thinly sliced, red wine vinegar, mayonnaise, crumbled blue cheese, chicken tenders or 4 lbs boneless skinless chicken breasts, panko breadcrumbs (japanese-style breadcrumbs), chopped fresh italian parsley, all-purpose flour, eggs, lightly beaten, peanut oil (for frying ), hot sauce (youk s or frank s redhot), unsalted butter

crumbled blue cheese, low-fat buttermilk, coarse salt and ground pepper, all purpose flour, chicken tenders, veg. oil, hot sauce, melted butter

louisiana hot sauce, paprika, ground red pepper, chicken tenders, fat free blue cheese dressing, reduced-fat sour cream, blue cheese, crumbled, celery ribs, cut into sticks, carrots, cut into sticks

panko breadcrumbs (japanese breadcrumbs), salt, fresh ground black pepper, chicken tenders, mayonnaise, hot pepper sauce (like frank s), cayenne pepper, crumbled blue cheese (4 oz.), sour cream, milk

garlic and butter croutons, all-purpose flour, poultry seasoning, kosher salt and freshly ground black pepper, egg, buttermilk, plain bread crumbs, chicken tenders, barbeque sauce, orange marmalade, apple cider vinegar, hot sauce

in western new york state the italian american community has a specialty - chicken riggies. it is a dish made in many versions but they all have chicken and rigatoni in common tossed with sweet and hot peppers and tomato sauce. here s my chicken riggies. it s my mom and my hubby s new favorite meal. spicy escarole makes a perfect partner to this dish., salt, rigatoni, chicken tenders , 1 package, boneless, skinless chicken thighs , 1 package, black pepper, extra-virgin olive oil, divided, onion, chopped, garlic, grated or finely chopped, divided, cubanelle peppers, seeded, chopped, roasted red peppers, chopped, hot cherry peppers pickled in jar, in italian section of grocery stores, crushed tomatoes, cream , eyeball it, grated romano or parmigiano reggiano, plus more to pass at table, thick cut capocolo hot ham, chopped, heads escarole, coarsely chopped, chicken stock, basil, about 10 leaves, thinly sliced, crusty bread

chicken and wild rice soup mix (5.5 - 7 ounce package) or 1 (7 oz) package garlic and herb rice mix (5.5 - 7 ounce package), extra virgin olive oil (evoo), yellow onion, chopped, garlic cloves, chopped, carrots, peeled and thinly sliced, celery ribs, thinly sliced, bay leaf, fresh thyme leave, chopped, salt & freshly ground black pepper, chicken stock or 1 quart broth, chicken tenders, cut into bite-size pieces, fresh flat leaf parsley, chopped, fresh dill, chopped, lemon , juice of, hot sauce

chicken tenders, salt and pepper, chorizo sausage, extra-virgin olive oil, garlic , smashed, red bell pepper, chopped, onion, chopped, red potatoes, diced, fire roasted ) chopped tomatoes (recommended: muir glen), dark red kidney beans, drained, hot sauce, chicken stock, red or blue) corn tortilla chips, monterey jack cheese , shredded

chicken tenders, salt, pepper, chorizo sausage, extra virgin olive oil, garlic cloves, smashed, red bell pepper, chopped, onion, chopped, red potatoes, diced, chopped fire-roasted tomatoes, dark red kidney beans, hot sauce, chicken stock, red corn tortilla chips or 1 (15 oz) bag blue corn tortilla chips, shredded monterey jack pepper cheese (or any flavor you prefer ), chopped scallion, chopped cilantro, fresh thyme leave