Everyday Food Blog

Emeril's Chicken Tenders Recipe

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Whether you're watching the big game or the newest episode of Downton Abbey, delicious finger foods are a must! One of our favorite chefs, Emeril Lagasse, recently released a collection of video recipes for some of his New Orleans-inspired game day recipes. The chicken tenders in the video above are made with a buttery Ritz Cracker coating -- genius! Read on to get the full recipe.

PS: Feeling inspired? Enter the recipe contest at RITZkickoff.com for a chance to win a trip for two to New Orleans!

 

PECAN-PARMESAN CHICKEN TENDERS WITH HONEY-MUSTARD DIPPING SAUCE

SERVES 12

24 Ritz® crackers

½ cup toasted pecans

¼ cup grated Parmesan cheese, plus 2 tablespoons more for sprinkling

Coarse salt and freshly ground pepper

4 cups vegetable oil

1 pound boneless, skinless chicken breast halves, cut on the bias into ¼ -inch-wide strips

2 large egg whites, lightly beaten

Emeril’s Original Essence, for sprinkling

¼ cup honey

¼ cup grainy mustard

¼ cup mayonnaise

1. Combine the Ritz® crackers, pecans, Parmesan cheese, bread crumbs, salt and pepper in a food processor, and pulse until fine, 15 to 20 seconds. Transfer breading mixture to a shallow dish; set aside. Place oil in a deep fryer or a large deep frying pan over medium-high and heat until it reaches 370 degrees on a deep-fry thermometer. Place egg whites in a separate bowl, and season with salt and pepper. Dip the chicken, one piece at a time, into the egg whites, and then into the breading mixture to coat. Transfer to a plate in a single layer. Once all of the chicken has been coated, working in batches, add chicken to hot oil. Cook until golden brown, 30 to 45 seconds. Drain, and sprinkle with additional Parmesan cheese and Essence. In a small bowl, stir to combine honey, mustard, and mayonnaise until smooth. Serve immediately with chicken.

Recipe courtesy Emeril Lagasse, copyright MSLO, Inc. all rights reserved

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