Creamy Tuscan Chicken Tenders
Creamy Tuscan Chicken Tenders
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken tenders
- 1 cup buttermilk
- 1 teaspoon chicken bouillon
- 1/2 teaspoon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
For the Creamy Tuscan Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 tablespoon tomato paste
- 1 1/2 cups heavy cream
- 1/2 cup chicken stock
- 1/2 cup Parmesan cheese, grated
- 1 Thai chili pepper, chopped (or to taste)
For the Dry Batter
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon chicken bouillon
- 1/2 teaspoon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon baking powder
- 3 cups vegetable oil, for frying, or as needed
Instructions
- 1
In a medium bowl, combine the chicken tenders, buttermilk, 1 teaspoon chicken bouillon, 1/2 teaspoon mustard, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt. Mix well to ensure all chicken tenders are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min
- 2
While the chicken is marinating, prepare the creamy Tuscan sauce. In a large skillet or pan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 3 min
- 3
Add the chopped sun-dried tomatoes and tomato paste to the skillet. Cook for 2-3 minutes, stirring occasionally, allowing the tomato paste to deepen in color.
⏱️ 3 min
- 4
Pour in the heavy cream and chicken stock. Bring the mixture to a gentle simmer, then reduce the heat to low and let it simmer for 5-7 minutes, allowing it to thicken slightly.
⏱️ 7 min
- 5
Stir in the grated Parmesan cheese and chopped Thai chili pepper. Continue to simmer for another 2-3 minutes, stirring until the cheese is melted and the sauce is smooth and creamy. Remove from heat and set aside.
⏱️ 3 min
- 6
In a separate shallow bowl, prepare the dry batter. Whisk together the all-purpose flour, cornstarch, 1 teaspoon chicken bouillon, 1/2 teaspoon mustard, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon baking powder until well combined.
⏱️ 3 min
- 7
Remove the marinated chicken tenders from the refrigerator. Working in batches, dredge each chicken tender in the dry batter mixture, ensuring it is completely coated. Shake off any excess.
⏱️ 5 min
- 8
Heat about 3 cups of vegetable oil in a large, deep skillet or Dutch oven over medium-high heat to 350°F (175°C). Carefully place the battered chicken tenders into the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F or 74°C).
⏱️ 10 min•🌡️ 350
- 9
Once cooked, remove the chicken tenders from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with remaining chicken tenders.
⏱️ 2 min
- 10
Arrange the fried chicken tenders on a serving platter. Reheat the creamy Tuscan sauce gently if needed, then generously pour it over the chicken tenders. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tuscan Chicken Tenders
For the Chicken Marinade
- 1 1/2 pounds chicken tenders
- 1 cup buttermilk
- 1 teaspoon chicken bouillon
- 1/2 teaspoon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
For the Creamy Tuscan Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 tablespoon tomato paste
- 1 1/2 cups heavy cream
- 1/2 cup chicken stock
- 1/2 cup Parmesan cheese, grated
- 1 Thai chili pepper, chopped (or to taste)
For the Dry Batter
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon chicken bouillon
- 1/2 teaspoon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon baking powder
- 3 cups vegetable oil, for frying, or as needed
Instructions
- 1
In a medium bowl, combine the chicken tenders, buttermilk, 1 teaspoon chicken bouillon, 1/2 teaspoon mustard, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt. Mix well to ensure all chicken tenders are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min - 2
While the chicken is marinating, prepare the creamy Tuscan sauce. In a large skillet or pan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 3 min - 3
Add the chopped sun-dried tomatoes and tomato paste to the skillet. Cook for 2-3 minutes, stirring occasionally, allowing the tomato paste to deepen in color.
⏱️ 3 min - 4
Pour in the heavy cream and chicken stock. Bring the mixture to a gentle simmer, then reduce the heat to low and let it simmer for 5-7 minutes, allowing it to thicken slightly.
⏱️ 7 min - 5
Stir in the grated Parmesan cheese and chopped Thai chili pepper. Continue to simmer for another 2-3 minutes, stirring until the cheese is melted and the sauce is smooth and creamy. Remove from heat and set aside.
⏱️ 3 min - 6
In a separate shallow bowl, prepare the dry batter. Whisk together the all-purpose flour, cornstarch, 1 teaspoon chicken bouillon, 1/2 teaspoon mustard, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon baking powder until well combined.
⏱️ 3 min - 7
Remove the marinated chicken tenders from the refrigerator. Working in batches, dredge each chicken tender in the dry batter mixture, ensuring it is completely coated. Shake off any excess.
⏱️ 5 min - 8
Heat about 3 cups of vegetable oil in a large, deep skillet or Dutch oven over medium-high heat to 350°F (175°C). Carefully place the battered chicken tenders into the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F or 74°C).
⏱️ 10 min•🌡️ 350 - 9
Once cooked, remove the chicken tenders from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with remaining chicken tenders.
⏱️ 2 min - 10
Arrange the fried chicken tenders on a serving platter. Reheat the creamy Tuscan sauce gently if needed, then generously pour it over the chicken tenders. Serve immediately.
⏱️ 2 min