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Extra Crispy Baked Buttermilk Chicken Tenders

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Ingredients

  • 1 cup mayonnaise

  • 1 teaspoon of salt

  • 1 teaspoon of pepper

  • 2 tablespoons all-purpose flour

  • 1 teaspoon of garlic powder

  • 1/8 cup of powdered buttermilk

  • 1 large egg, lightly beaten

  • 2 cups panko breadcrumbs

  • 1 tablespoon of dried parsley

  • ½ cup of grated Parmesan cheese

  • 2 pounds chicken tenders

  • 1 stick of Salted Challenge Butter, melted

Directions

  1. Preheat the oven to 425 degrees.

  2. Place the mayonnaise, salt, pepper, flour, garlic powder, powdered buttermilk, and egg in a gallon-sized zip-top bag. Seal the bag and shake until well combined.

  3. Add chicken to the bag with the mayonnaise mixture, seal the bag, and massage to coat each strip with the mixture. Let marinate in the refrigerator for an hour.

  4. Add the panko, parsley, and Parmesan cheese to a bowl. Using tongs transfer the chicken to crumbs, Cover each chicken tender completely.

  5. Drizzle a parchment-lined baking sheet with melted butter. Add chicken and drizzle the tops with additional butter.

  6. Bake the chicken strips until golden-brown and cooked through 15 to 20 minutes. 


Chef Tip: To add some more fun to this dinner, consider serving with one or more of these sauces!

 

Dijon Peach Sauce

Ingredients

  • 1/4 cup sour cream or Greek yogurt

  • 1 tablespoon Dijon mustard

  • 2 tablespoons peach preserves

  • ½ teaspoon of cinnamon

Directions

Combine all ingredients in a bowl. Stir until well-combined Serve with Chicken Tenders.

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Italian Garlic Butter

Ingredients

  • 1 stick of Salted Challenge Butter

  • 1-2 cloves of fresh garlic, crushed

  • 1 teaspoon of dried Italian Herbs

Directions

Combine all ingredients in a bowl. Stir until well-combined Serve with Chicken Tenders.

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Sriracha Sauce

Ingredients

  • ½ cup of mayonnaise

  • 1 tablespoon of Sriracha

  • 1 teaspoon of fresh lime

  • 1 clove of garlic, crushed

Directions

Combine all ingredients in a bowl. Stir until well-combined Serve with Chicken Tenders.

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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