I love the crust on these chicken tenders. It has a crunchy, salty, oniony flavor that gives life to plain baked white meat chicken. The dipping sauce is terrific and can be used for veggies, other deli or grilled steak too.
2 pounds chicken tenders (10 to 12 tenders)
1 cup store-bought teriyaki marinade
¼ cup coarsely chopped pretzel
¼ cup coarsely chopped fried onions (like French’s) – they come in a package
¼ cup cornflake crumbs
½ teaspoon onion powder
½ teaspoon minced dried garlic
¼ teaspoon kosher salt
Nonstick cooking spray
Chicken skewers, optional
Sweet and Sour Sauce, recipe follows
Position an oven rack on the upper third of the oven and preheat to 425 degrees.
Place the chicken and teriyaki in a re-sealable bag and refrigerate, 30 minutes to 1 hour.
In a shallow dish mix the pretzels, onions, corn flake crumbs, onion powder, minced garlic, and salt. Remove chicken from marinade (letting excess drip off) and dredge in the crumb/onion mixture. Place the chicken on a greased baking sheet and then spray the chicken generously with cooking spray. Bake until golden brown, about 12 minutes. Insert skewers into each chicken and serve with Sweet and Sour Sauce.
Sweet and Sour Sauce:
1 cup ketchup
1/2 cup rice vinegar
1/4 cup brown sugar
2 tablespoons soy sauce
2 teaspoons grated ginger
Add the ketchup, vinegar, sugar, soy sauce and ginger to a small saucepan. Mix well and bring to a boil. Lower the heat to a simmer and cook, about 10 minutes. Yield: 2 cups.