Raisa’s Chicken Tenders

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Raisa’s Chicken Tenders

My friend Raisa gave me this recipe. She is a wonderful cook, and I consider her as my aunt, she is a very kind elderly lady. Raisa’s Chicken Tenders is a tasty and savory chicken recipe. It is easy to make and is a crowd pleaser. I have made this several times, and my husband enjoyed it. One more thing I added to the recipe is Cayenne pepper; I think this ingredient takes the recipe to the next level and enhances the flavors.

Raisa’s Chicken Tenders

Print Recipe

These are savory chicken tenders that will make you salivate.

• Author: AM
• Prep Time: 10 min
• Cook Time: 15 min
• Total Time: 25 min
• Yield: 7 1x
• Category: Lunch
• Method: Cooking
• Cuisine: Slavic

Ingredients

Scale 1x2x3x

• 2 LBS of Chicken tenders or breasts
• Two eggs 
• 1 TBSP Dijon mustard 
• 2 TBSP Ketchup,
• 3 TBSP soy sauce
• Pinch of Cayenne pepper, ground
• Black pepper
• 1 – 2 TBSP Corn starch 
• 6 TBSP of oil (divided)

Instructions

1. Mix the eggs, mustard, black pepper, ketchup and soy sauce very well. 
2. Mix it with the chicken and sprinkle corn starch on top of the chicken, mix it again. Marinate overnight or at least 3 hours then cook it stove top. 
3. When cooking, add 2 TBSP of oil and 2 TBSP of water in the skillet and add the chicken to it and cook both sides on medium heat till well done. 
4. As you cook new chicken, add more oil and a little bit of water if needed. 
5. The internal part of the chicken should register at 165 ℉ (75 ℃) when done cooking and juices should run clear when pierced.

Notes

If you are using chicken breasts, you can cut it to be of more thinner pieces like the boneless thighs are.

Prep/Cook/bake time may change when changing portions of ingredients.

Copyright 2017

Keywords: Savory Chicken Tenders

Prep time: 10 min

Cook time: 15 min

Servings: 5 – 7 people

Skill level: Easy

2 LBS of Chicken tenders or breasts

Two eggs

1 TBSP Dijon mustard

2 TBSP Ketchup,

3 TBSP soy sauce

Pinch of Cayenne pepper, ground

Black pepper

1 – 2 TBSP Corn starch

6 TBSP of oil (divided)

Mix the eggs, mustard, black pepper, ketchup and soy sauce very well.

Mix it with the chicken and sprinkle corn starch on top of the chicken, mix it again. Marinate overnight or at least 3 hours then cook it stove top.

When cooking, add 2 TBSP of oil and 2 TBSP of water in the skillet and add the chicken to it and cook both sides on medium heat till well done. As you cook new chicken, add more oil and a little bit of water if needed. The internal part of the chicken should register at 165 ℉ (75 ℃) when done cooking and juices should run clear when pierced.

Note: If you are using chicken breasts, you can cut it to be of more thinner pieces like the boneless thighs are. Prep/Cook/bake time may change when changing portions of ingredients.

Copyright 2017