Spicy Baked Buttermilk Chicken Tenders w/ Mashed Potatoes and Mini Ears of Corn

August 7, 2014 at 5:06 PM | Posted in Bob Evan's, chicken, Green Giant | 2 Comments
Tags: Baking, Bob Evan's Mashed Potatoes, Boiling, Chicken, Cooking, Dinner, Food, Green Giant Mini Ears of Corn, Shake and Bake Seasoned Panko, Spicy Baked Buttermilk Chicken Tenders, Whole Grain Bread Crumbs

Today’s Menu: Spicy Baked Buttermilk Chicken Tenders w/ Mashed Potatoes and Mini Ears of Corn

 

 

 

I had another bout with the dreaded Phantom Pains overnight. It started bothering me about 11:00 last night and continued till about 9:00 this morning! So needless to say it was one long sleepless night last night. Had a light Breakfast and ran a couple of errands for Mom, and that was about it for the day. Caught up on some sleep I missed last night most of the afternoon. Dinner tonight it’s Spicy Baked Buttermilk Chicken Tenders w/ Mashed Potatoes and Mini Ears of Corn.

 

 

 
I had picked up a package of Harvestland Chicken Breast Tenderloins at Walmart the other day which I’m using for dinner tonight. To prepare them I’ll need; 1 Cup Low – Fat Buttermilk, 1/2 Cup Hot or Medium Wing Sauce (I used Kroger Brand Hot Wing Sauce), 1 Cup Whole Grain Bread Crumbs (I made my own by putting 2 slices of Whole Grain Bread in a Food Processor), 1 Package Shake and Bake Panko Bread Crumbs, 3 tablespoons Kraft Grated Reduced Fat Parmesan Cheese, Sea Salt and Ground Black Pepper (to taste), and 2 Tablespoons Canola Oil. A combination of some great ingredients, that will give the Chicken a fantastic flavor!

 

 

 

To start I mixed the buttermilk and hot wing sauce together in a shallow pan. Added in the chicken, coating well. Marinate in the refrigerator for 1 to 1-1/2 hours (I actually let it marinate for 2 hours). Preheated the oven to 400 degrees. Combined the bread crumbs, panko, and parmesan cheese (mixing well) in a shallow dish or loaf pan. Allow excess marinade to drip off each chicken strip before dredging it in the crumb mixture. Season to taste with Salt and Pepper and then dredge the strips in the crumb mixture. Spread 2 T. oil over the bottom of a large baking sheet. Heat the pan in the oven for 5 minutes. Remove baking sheet from the oven and place the coated chicken strips in a single layer. Bake for 15-20 minutes until cooked through (165 degrees). Winner, Winner, Chicken Dinner (sorry had to use that)! The Chicken had a great crust on it, the Chicken was moist and just bursting with flavor! You have the heat of the Wing Sauce along with the creaminess of the Buttermilk, it’s a perfect pairing.

 

 

 
Then for a side I used my favorite Mashed Potatoes, Bob Evan’s Original Mashed Potatoes. Then I boiled some Green Giant Mini Ears of Sweet Corn. As good and sweeter than fresh Corn on the Cob. It was one fantastic dinner tonight! For dessert/snack later some Peanut Butter and Crackers. I’ll use Jiff Reduced Fat Creamy Peanut Butter on Ritz Reduced Fat Wheat Crackers.

 

 

 

 
Spicy Baked Buttermilk Chicken Tenders

Ingredients:

1 Package; Chicken Tenderloin, or Chicken Breasts cut lengthwise into 1″ wide strips
1 Cup Low – Fat Buttermilk
1/2 Cup Hot or Medium Wing Sauce
1 Cup Whole Grain Bread Crumbs (I made my own by putting 2 slices of Whole Grain Bread in a Food Processor)
1 Package Shake and Bake Panko Bread Crumbs
3 Tablespoons Kraft Grated Reduced Fat Parmesan Cheese
Sea Salt and Ground Black Pepper, to taste
2 Tablespoons Canola Oil
Bleu Cheese Dip or Wing Sauce, for dipping (optional)

 

 
Instructions:
* Mix buttermilk and hot wing sauce together in a shallow pan. Add in chicken, coating well. Marinate in the refrigerator for 1 to 1-1/2 hours.
* Preheat oven to 400 degrees. Combine bread crumbs, panko, and parmesan cheese well in a shallow dish or loaf pan. Allow excess marinade to drip off each chicken strip before dredging it in the crumb mixture. Season to taste with Salt and Pepper and then dredge the strips in the crumb mixture.
* Spread 2 T. oil over the bottom of a large baking sheet. Heat in the oven for 5 minutes. Remove baking sheet from the oven and place the coated chicken strips in a single layer.
* Bake for 15-20 minutes until cooked through (165 degrees).