If you loved chicken strips as a kid, think of these as the more mature version it’s ok to love as an adult! Richly seasoned with savoury herbs and spiced up for the heat you crave, all you need now are your favourite sauces for dipping.
Yield: 4 to 6 servings
Prep Time: 20 minutes
Cook Time: 35 to 40 minutes
Chef’s Tips:
- Different herbs can be used in place of the parsley, thyme, and sage, such as basil, oregano, tarragon, rosemary, or marjoram.
-
Fresh herbs may be substituted for dry. If using fresh herbs, use 3 times the dried amount.
- Sweet or hot paprika can be used instead of the smoked paprika if a less smoky flavour is wanted.
-
Any boneless chicken meat can be used in place of the Sargent Farms Chicken Tenders. For example, slice Sargent Farms Boneless Leg meat into strips and use those in place of the tenders, if desired.
-
Any hot sauce can be used in place of the Sriracha.
Ingredients:
For the marinade:
- 1½ lbs (681 g) Sargent Farms Chicken Tenders
- 1 tsp (2 g) smoked paprika
- ½ tsp (3 g) salt
- ½ tsp (1 g) black pepper, preferably freshly ground
- 1¼ cup (313 ml) buttermilk
- ¼ cup (60 ml) Sriracha sauce
- 1 tbsp (3 cloves) minced garlic
For the crust:
- 2 egg whites
- 2½ cup (224 g) large flaked oats (gluten-free), divided
- 1 tbsp (4 g) dried parsley
- 2 tsp (12 g) salt
- 2 tsp (6 g) onion powder
- 2 tsp (2 g) dried thyme
- 2 tsp (2 g) dried sage
- 2 tsp (2 g) cayenne pepper
- 1 tsp (6 g) garlic powder
- 1 tsp (2 g) smoked paprika
- Cooking spray or olive oil
Directions:
- Lay Sargent Farms Chicken Tenders in a large wide dish. In a small bowl, mix together the smoked paprika, salt, and black pepper. Evenly sprinkle the seasoning over the tenders.
- Whisk together buttermilk, Sriracha sauce, and minced garlic. Pour mixture over the chicken. Cover dish and place in the fridge to marinate; at least 3 hours. Flip chicken tenders every hour or so to ensure even marination on all sides of the chicken.
- Preheat oven to 350°F (177°C). Line a baking sheet with parchment.
- In a large bowl, using a whisk, whisk the egg whites until soft peaks form. Set aside.
- In a medium bowl, mix together the large flaked oats, parsley, salt, onion powder, thyme, sage, cayenne pepper, garlic powder, and smoked paprika. Toss to combine.
- Pour the oat mixture into the whipped egg white. With a spatula or with your hands, toss to coat oats.
- Transfer the oat mixture onto the prepared baking sheet. Evenly spread mixture into a single layer and place sheet into the preheated oven. Bake for 15 minutes or until oats are completely dried and golden brown. Cool completely on the pan.
- Increase oven temperature to 425°F (218°C).
- Remove ½ cup (about 44 grams) of the mixture. Place the remaining oats into a small food processor and process until finely ground. Add in the reserved oats and pulse a few times to combine. Place into a wide dish.
- Using the same baking sheet and parchment paper that the oats were on, place a wire cooling rack that has been lightly oiled or sprayed with cooking spray on top of the baking sheet. Set aside.
To assemble:
- Remove a chicken tender from the spicy buttermilk marinade. Allow excess buttermilk to drip off the chicken tender before dredging in the oat mixture. Evenly coat all sides of the chicken with the oats before laying it onto the greased cooling rack. Repeat process with remaining chicken tenders. Lightly spray chicken tenders with a mist of cooking spray or spritz with olive oil.
- Place baking sheet with cooling rack in the preheated oven and bake until tenders are crisp and the internal temperature of the chicken is 165°F (74°C); 15 to 20 minutes.
Serve immediately.