The buttermilk marinade not only tenderizes the ... For a healthier option, try baking the chicken tenders in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until cooked through.

Preheat your oven to 375°F. Reheat the chicken tenders ... Add buttermilk to the chicken tenders. Allow the chicken tenders to marinate for about 1 hour before using. Preheat oil to 350 degrees.

Add chicken to bowl with marinade and toss to coat. Chill in refrigerator, uncovered, at least 4 hours and up to 24. Preheat oven to 425 degrees. Place chicken, with marinade, breast-side up ...

Add the chicken strips to this mixture and make sure to coat them well. Cover the bowl with cling wrap and refrigerate for an hour or so. 3. Preheat your oven to 200 degrees C. Now, line the baking ...

Heat the oven to 120C/100C ... Set aside to marinate for 5 minutes. Heat 1 tablespoon of the oil in a frying pan over a high heat. Add the chicken strips and cook for 5 minutes, until cooked ...

Add the chicken and turn several times until well coated. Cover the bowl and put in the fridge to marinate for 30–60 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray ...

Crispy chicken strips, onion, capsicum and cashews tossed in a sweet and spicy thick sauce make this Indo-Chinese appetizer extremely delicious. An ideal side dish for lunch or dinner, this recipe is ...