Faux “Fried” Chicken Tenders and Sweet Potato Fries

Faux "Fried" Chicken Tenders with Sweet Potato Fries

Faux “Fried” Chicken Tenders and Sweet Potato Fries, Photo Credit: Accounting for Taste

Friends, meet the guilt-free version of chicken fingers french fries!  And it’s SO delicious – it’s sure to please both your inner child and your actual children. 🙂

Ingredients

For the chicken tenders:

  • 1- 1 1/2 lb. chicken breast tenderloins
  • 2 c. cornflake breadcrumbs (you can substitute panko breadcrumbs or even make a 1/2 cornflake and 1/2 panko breadcrumb mixture)
  • 2 c. flour
  • 2 eggs

For the sweet potato fries:

  • 2 large sweet potatoes
  • 1/4 c. olive oil
  • 3 Tbsp. cornstarch
  • 1 Tbsp. salt
  • 1 Tbsp. cinnamon
  • 1 tsp. pepper
  • 1 tsp. cumin
  • 1 tsp. chili powder

Directions

You’ll want to make the sweet potato fries first because they take longer to cook.

  1. Preheat the oven to 425 degrees.
  2. Peel and cut the potatoes into french fry shapes pieces. Place in a large bowl and toss with olive oil.
  3. Sprinkle the cornstarch, salt, cinnamon, pepper, cumin, and chili powder on the fries and toss again to coat.
  4. Like a baking sheet with parchment paper and place the fries onto the baking sheet. Try to spread them out as much as possible. I wound up using two different baking sheets to fit all of the fries without crowding them. (Crowding them will cause them to steam as opposed to bake and get nice and crispy.)
  5. Bake in the oven for 30 minutes.

Once you pop the fries in the oven you can get started on the chicken tenders.  While the fries need about 30 minutes to cook, the chicken tenders only need to bake for around 15-2o minutes. This will work out perfectly because it only takes about 10 minutes to bread the chicken tenders.  So just as the french fry timer is down to “20 minutes” you’ll be popping the chicken tenders in the oven anyway! And everything will finish cooking at the same time! Hooray for great time management!

To make the chicken tenders:

  1. Set up your “breading station”.  You’ll want one plate with flour on it, a bowl with your (cracked and scrambled) raw eggs, and a plate with your breadcrumbs on it.
  2. Bread each chicken tender by first dredging it in the flour, then dipping it in the egg, and lastly coating it with the breadcrumbs.
  3. Line a baking pan with a wire rack. Coat the rack with a non-stick cooking spray. Place the breaded chicken tenders on the rack.
  4. Season the chicken tenders with salt and pepper. Place in the oven (which is already on at 425 degrees because the fries are in there baking) and bake the chicken tenders for 15-20 minutes.
  5. Service with dipping sauce of choice. Enjoy!

Quick dipping sauce idea: Honey Mustard (1/4 c. dijon mustard + 1/4 c. honey. BOOM.)

Greek Chicken with Tomato, Zucchini, and Artichokes

I think I mentioned a few posts ago that I’ve been on a Mediterranean kick lately.  I love all the salty flavors in this dish: kalamata olives, artichoke hearts, and feta cheese.  It’s light, it’s fresh, and it’s a quick meal to throw together any night of the week.  Health perk: it’s just chicken and veggies!  No rice, pasta, or potatoes, so it’s calorie-friendly. There’s not even any butter in the dish – it’s all flavor and no guilt!  Here’s how to make it:

Greek Chicken with Tomatoes, Zucchini, and Artichokes. Photo Credit: Accounting for Taste

Greek Chicken with Tomatoes, Zucchini, and Artichokes. Photo Credit: Accounting for Taste

Ingredients:

  • 1 lb. boneless, skinless chicken thighs
  • 2 zucchini (medium to large)
  • 1 can quartered artichoke hearts, drained
  • 2 cups of grape tomatoes (roughly)
  • 1/2 c. kalamata olives, chopped
  • 1/2 of a lemon
  • 8 – 10 mint leaves, finely chopped
  • 4-5 Tbsp. olive oil (divided)
  • salt and pepper
  • Feta cheese (to garnish)

Directions:

  1. Preheat oven to 375 degrees.  While the oven preheats, drizzle 2-3 Tbsp. of olive oil in the bottom of a 9×13 pan and set aside.
  2. Chop the zucchini as desired, really.  I cut mine into about 3-inch long sticks but you can just as easily cut the zucchini any way you prefer to eat it. Add the zucchini to the 9×13 pan.
  3. Add the tomatoes, artichoke hearts, and kalamata olives to the 9×13 pan as well.
  4. Nestle the chicken thighs into the 9×13 pan, amongst the veggies.  Season everything with some salt and pepper.
  5. Drizzle 2-3 Tbsp. of olive oil on top of the chicken and veggies in the pan.  Sprinkle the chopped mint leaves on top of everything.
  6. Squeeze the juice of half a lemon over the entire mixture in the pan.  Bake for 40-45 minutes, or until chicken is cooked through.
  7. Remove the pan from the oven and allow to cool for 4-5 minutes.  Plate each serving and sprinkle with feta to garnish. Serve immediately.
My chopped zucchini (if you're interested.)

My chopped zucchini (if you’re interested.)

All of the ingredients, nice and nestled in the pan.

All of the ingredients, nice and nestled in the pan.

All of the ingredients, nice and nestled in the pan.

The finished product!

 

The finished product. Enjoy!

Enjoy!

Accounting for Taste is also on Pinterest!

I don’t know why I never mentioned this sooner. I’ve had a Pinterest account for Accounting for Taste for about as long as I’ve had this blog! Pinterest is my lifeblood. It’s where I keep every recipe I ever hope to test out. Every successful recipe I’ve ever made and shared with my WordPress family.  Are you a Pinterest devotee, like myself? Follow us and you’ll never miss a recipe!

http://www.pinterest.com/dpums/accounting-for-taste/

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Wing Wednesday: Baked Apple Butter Brown Sugar Wings

This week’s wing deliciousness is brought to you by one of my new favorite food blogs, Damn Delicious.  I’ve pinned and prepared quite a few recipes from the Damn Delicious recipe repertoire and it’s everything I hope my little blog will grow into some day.

Baked Apple Butter Brown Sugar Wings

Baked Apple Butter Brown Sugar Wings, Photo Credit: Accounting for Taste

Baked Apple Butter Brown Sugar Wings, Photo Credit: Accounting for Taste

Baked brown sugar and apple butter sticky sweetness.  It’s also paired with a sour cream and sririacha dipping sauce, for an added creamy kick.  Thanks to this recipe, I now have an entire jar of apple butter to get creative with. (I’m talking to you, Pinterest.)

INGREDIENTS

  • chicken wings
  • 2 tablespoons vegetable oil
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup sour cream
  • 1 tablespoon Sriracha, or more to taste
FOR THE APPLE BUTTER GLAZE
  • 1/4 cup Musselman’s apple butter
  • 2 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard

INSTRUCTIONS

1. Preheat oven to 425 degrees F. Place a wire rack in your baking pan. Spray it with non-stick spray.

Place a wire rack in your baking pan, Photo Credit: Accounting for Taste

Place a wire rack in your baking pan, Photo Credit: Accounting for Taste

2. In a medium bowl, whisk together apple butter, brown sugar, apple cider vinegar and Dijon; set aside.

3. In a large bowl, combine wings, vegetable oil, brown sugar, garlic, onion and chili powder, paprika, salt and pepper, to taste.

Photo Credit: Accounting for Taste

Photo Credit: Accounting for Taste

4. Pour the apple butter mixture over the wings and toss to coat.  Place wings onto the prepared baking sheet.

Toss wings in apple butter mixture and place on wire rack, Photo Credit: Accounting for Taste

Toss wings in apple butter mixture and place on wire rack, Photo Credit: Accounting for Taste

5. Place into oven and bake for 35 minutes.

6. While wings are baking, prepare the dipping sauce.  Simply stir together the sour cream and the desired amount of Sriracha (depending on how spicy you want your dipping sauce).  If you aren’t sure, start small and add little by little until you’ve reached a spice level you’re happy with.

Bon appétit!

Baked Brown Sugar and Apple Butter Wings, Photo Credit: Accounting for Taste

Baked Apple Butter Brown Sugar Wings, Photo Credit: Accounting for Taste

Wing Wednesday: Baked Parmesan Garlic Chicken Wings

I wish I could share the fantastic fragrance lingering in my apartment after making these! I finished eating them 20 minutes ago and I’m still basking in the delicious aroma. This week’s wings were just heavenly!

Added bonus: as if the wings aren’t amazing enough all by themselves, the dipping sauce is a blend of blue cheese dressing with Dijon mustard! BOOM. Kicking it up a notch!

Baked Parmesan Garlic Chicken Wings, Photo Credit: Accounting for Taste

Baked Parmesan Garlic Chicken Wings, Photo Credit: Accounting for Taste

Baked Parmesan Garlic Chicken Wings

Ingredients:

  • chicken wings
  • 2 teaspoons italian seasoning
  • 1/2 teaspoon ground cumin
  • kosher or sea salt
  • 4 tablespoons olive oil
  • 2 tablespoons minced fresh basil
  • 2 tsp minced garlic (fresh garlic or substitute the jarred stuff)*
  • 1/4 cup grated parmesan cheese
  • 4 tablespoons extra virgin olive oil
  • 1 cup blue cheese dressing
  • 2 teaspoons Dijon mustard

Directions:

1. Preheat oven to 425F.

Baked Parmesan Garlic Chicken Wings, Photo Credit: Accounting for Taste

Baked Parmesan Garlic Chicken Wings, Photo Credit: Accounting for Taste

2. In a large bowl, mix together the oil, italian seasoning, and cumin. Toss the wings in this mixture.

Baked Parmesan Garlic Chicken Wings, Photo Credit: Accounting for Taste

Baked Parmesan Garlic Chicken Wings, Photo Credit: Accounting for Taste

3. Place a wire rack inside a sheet tray. Place the chicken wings on this wire rack and sprinkle salt over the chicken wings, to season.

4. Bake the chicken wings for 35-45 minutes, until golden brown.

5. While the wings are baking, mix together the oil, fresh basil, garlic, and parmesan cheese. *Note: Raw garlic can be a little strong, so I sautéed the minced garlic in some olive oil over low heat to take some of the kick out of the garlic. If you are using jarred minced garlic, you should be fine and don’t need to do this. Also, if you want to grow some hair on your chest, just use the raw garlic. More power to you. 🙂

6. When the chicken is cooked through, toss the wings with the garlic/cheese/olive oil (or butter) sauce. Serve with the blue cheese/mustard dressing.

7. To make the dipping sauce, mix the blue cheese dressing and Dijon mustard together in a small bowl.

Baked Parmesan Garlic Chicken Wings, Photo Credit: Accounting for Taste

Baked Parmesan Garlic Chicken Wings, Photo Credit: Accounting for Taste

8. Plate and serve. Bon  appétit!

Wing Wednesday: Spicy Middle Eastern Chicken Wings

Spicy Middle Eastern Chicken Wings, Photo Credit: Accounting for Taste

Spicy Middle Eastern Chicken Wings, Photo Credit: Accounting for Taste

“I’ll try anything once, twice if I like it, three times to make sure.” – Mae West

That pretty much sums up the spirit of Wing Wednesdays.  I’ll try anything once.  Peanut butter and jelly chicken wings? Sure. Let’s go there.

This week’s wing adventure: Spicy Middle Eastern Chicken Wings. I  found the recipe online and they looked absolutely dreamy. I wasn’t too familiar with the spice combination used in the marinade but that only seemed all the more reason to try them!

Originally these were supposed to be last week’s “W.W.” feature but when I read over the recipe to start preparing them I realized that you are supposed to marinate the wings between 6 to 24 hours before cooking them.  YIKES… my bad. I wasn’t about to stay up until 2 in the morning just to try some new wings so a little Frank’s Red Hot to the rescue and I tabled the recipe for tonight’s W.W.  

I made sure to prep and marinate the wings last night so they were ready to just pop in the oven when I got home from work today.  They looked glorious. They smelled glorious. They tasted… err… earthy? I wasn’t a fan of the spice combination or the creamy tahini dipping sauce. It could just be that I’m not really into Middle Eastern cuisine.  I guarantee there are people out there who will think these wings are amazing, and it’s for these fine folks that I made sure to pass this wonderful recipe along.  I hope you make them and I hope you absolutely LOVE them!

Spicy Middle Eastern Chicken Wings

Original recipe credit: The Shiksa In The Kitchen

INGREDIENTS

  • chicken wings
  • 1/4 cup extra virgin olive oil
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp cayenne pepper (1/2 tsp for mild, 3/4 tsp for medium, 1 tsp for spicy, 1 1/4 tsp for fiery)
  • 3/4 tsp turmeric
  • 1/2 tsp allspice
  • 1 tsp salt (or more to taste)
  • 1/4 tsp pepper
  • 1 1/2 cups tahini sauce – recipe can be found here

INSTRUCTIONS

1. In a small bowl, whisk together 1/4 cup olive oil, the spices, salt and pepper (if you’re salt sensitive, use 3/4 tsp of salt).

2. Place the prepared wings in a marinating dish or large plastic zipper bag. Pour the spice marinade over the wings and stir or massage the bag till all the chicken pieces are evenly coated in the marinade. Cover the chicken with plastic or seal the bag and let the chicken marinate in the refrigerator for at least 6 hours, up to 24 hours.

3. Take the wings out of the fridge about 20 minutes before you plan to cook them so the marinade can soften up a bit. Preheat oven to 400°F. When baking chicken wings, I prefer to place a wire rack in my sheet pan and bake the wings on the wire rack.  It helps to make them crispy on all sides without having to flip them over during cooking.  However, you can also just spray your sheet pan with non-stick cooking spray and turn the wings halfway through cooking to achieve crispy wings.

4. Let the wings roast for about 45 minutes. While the wings are cooking, you can prepare the tahini dipping sauce.

Prep Time: 6 – 24 Hours
Cook Time: 45 Minutes

Wing Wednesday: Honey Sriracha Chicken Wings

Welcome to the second installment of Wing Wednesday! (Let’s see how long I can actually keep this up.) 😉

This week’s wing deliciousness: Honey Sriracha Chicken Wings.

Photo Credit: Accounting for Taste

Photo Credit: Accounting for Taste

Yet another Pinterest gem!  This one came from an wonderful food blog called “Chew Out Loud.”  As usual, I drew inspiration from the online recipe and tweaked it a bit.  Specifically, I decided that some fresh ginger and garlic would be just amazing mixed in with the honey, sriracha, and soy sauce that make up the base of this wing sauce.  I used the same steam-and-saute method of cooking that I described in the last post.

Ingredients

For the wings:

  • vegetable oil
  • chicken wings (about 16-20 pieces)
  • fresh ground black pepper
  • kosher salt
  1. Add water to a Dutch oven (or other large pot) to a depth of 1 inch; bring to a simmer. Place chicken in a vegetable steamer. Place steamer in pan over water; cover. Reduce heat to medium-low. Steam, covered, 10 minutes.
  2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan; sauté 5 minutes, turning to brown on all sides.

For the sauce:

  • 5 TB butter
  • ½ cup pure honey
  • ¼ cup Sriracha (use less if you want it mild)
  • 1 TB regular soy sauce
  • 2 tsp minced garlic (Generous teaspoonfuls. Garlic is our friend.)
  • 2 tsp freshly grated ginger
  • 2 tsp freshly squeezed lime juice
  • sliced green onion for garnish (optional)

While the wings are steaming, make the sauce.  In a small pot, melt the butter.  Add all of the remaining sauce ingredients to the pot. Bring to a boil, then reduce to a simmer.  Cook for 10 minutes or so and allow the sauce to reduce, so it will thicken.

When the wings are almost done cooking, add the sauce to the sauté pan and toss wings to coat.  Allow to cook on low for 2 or 3 minutes. Turn heat off and allow wings and sauce to sit for a few minutes.  Sauce will begin to thicken as it cools. Garnish with sliced green onion (optional).