Meze Recipes

Chicken Tenders – Dipping Sauce-Litsa!

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Delicious finger food and a kid-friendly recipe!Chicken Tenders with Dipping Sauce!

Children love to eat with their fingers, and this recipe is perfect for children and adults that want to be like children, sometimes.

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Chicken Tenders with Dipping Sauce-Litsa!

Finger food is great for entertaining, for picnics and snacks. We should always have chicken tenders available in the freezer, so much better if we make them for our children and they don’t have to eat the nuggets that other people make. ( Hint-Hint)

We should never compromise when it comes to healthy eating, and of course, nothing compares to loving mothers cooking!

Delicious finger food and a kid-friendly recipe!

  • Ingredients
  • 2 pounds of chicken tenders (about 12 pieces)
  • 1 cup of sliced almonds
  • ½ cup of flour
  • Salt and pepper
  • Garlic powder
  • Smoked paprika
  • Oregano and a little cumin
  • ½ tsp of sugar
  • 2 eggs
  • 1 bottle of Italian salad dressing

Marinate the tenders for a few hours in the Italian salad dressing.

Place all the dry ingredients in a blender and mix until you have a coarse powder. Put it in a shallow dish.

In a separate bowl, beat the eggs lightly.

Dip the tenders first in the eggs and then in the almond-flour mixture, making sure that they are well coated.

You can fry the chicken tenders in vegetable oil, or you can bake them. If you decide to bake them, line your pan with foil, brush it with a little bit of oil, and bake them at 400° for 15-20 minutes.

Dipping sauce

  • Ingredients
  • 1 cup of Greek yogurt (plain)
  • 2 tbsp of Dijon mustard
  • 2 tbsp of honey (If the honey is too thick, heat it in the microwave for a few seconds, and it will become more liquid and easier to use.)
  • 1 clove of garlic, smashed
  • Salt and a little pepper

Mix all the ingredients together, taste, and adjust the seasonings. Place the dipping sauce in a container with a tight lid and refrigerate it until you are ready to use it.

Winter a Season for chestnuts by Litsa Bolontzakis
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