Monday, April 5, 2010

Red Lobster's Chicken Tenders w/ Honey Mustard Sauce

Recently I purchased a book called America's Most Wanted Recipes from That is an online bookstore here in The Netherlands. They have a whole section on english books and it's there that I am able to slowly build my love for cookbooks back up. I can go through amazon but although more expensive works better for me and I am able to get the books quickly wich I love! This addition of the book had favorite restaurants. I really loved this cookbook! Alot of the recipes come from restaurants that I had never been to or never ate when I was at that resturant. Now I am able to sample a wide range of yummie recipes!

The first meal I made was Red Lobster's Chicken Tenders and I served it with Bennigan's Honey Mustard Sauce. Wow were these a big hit with us! The chicken is marinated all day in a buttermilk mixture and the tenders are well..tender. I love what buttermilk does to chicken. It softens it up but leaves it very moist when cooking it. I was a bit worried about the cayenne pepper but it added a nice touch of heat without going overboard. The cumin also added a wonderful flavor and I can see that I need to cook with it more. The honey mustard sauce has a serious kick to it but thats because of the dijon mustard to it. Im not a big mustard fan so I wasn't sure how much I was going to like this. I'm happy to say that it was excellent and went really well with the chicken tenders.

On a side note I have no clue what alot of these recipes taste like from the restaurants, so if you come to me and tell me you ate there and it doesn't compare..thats how it goes sometimes. When you make something at home you will of course change alot of the taste due to the fact that you aren't using the exact restaurant recipe or the ingredients.

I have a whole page of recipes to try so get ready. I have things coming up like Dairy Queen vanilla ice cream,Taco Bell Pizza, Baskin-Robbins Cheesecake ice cream and soooo much more!

Red Lobster's Fried Chicken Tenders..Serves 4-6
6 cloves Garlic; Smashed and chopped up
2 cups Buttermilk
1-1/4 tsp. Ground Cumin
1/2 tsp. Salt
1/2 tsp. Black Pepper
1/4 tsp. Cayenne Pepper
4-6 Boneless,skinless chicken breasts, cut into strips

1-1/2 cups Flour
1- 3/4 tsp. Salt
1-1/2 tsp. Black Pepper
1/2 tsp. Ground Cumin
1 tsp. Cayenne Pepper
Oil for either deep frying or like me, frying in a large pan.

To marinate the chicken place all marinated ingredients except for the chicken in a bowl and whisk to combine. Place chicken either in a bowl or baking dish and pour marinade over the top; Make sure all chicken is covered. Cover and refrigerate overnight,turning occasionaly. I went ahead and started marinating it in the early morning and let it sit all day long..about 10 hours.

Place a wire rack over a cookie sheet. Remove chicken from marinade and set on rack: Discard marinade. Drain for 10 minutes.
To coat the chicken mix all coating ingredients together in a bowl. Toss the chicken in batches into the flour mixture,turning to coat; shake off excess.Toss each piece again into the flour mixture and shake off excess. Place chicken back onto rack and allow to sit for 15 minutes and up to 45. I went ahead and placed the rack in the fridge during this time.
If deep frying heat the oil up to 375 or 190 celcius. Cook chicken in batches until done; about 10 minutes. Place chicken on cookie sheet lined with paper towels.
  I do not deep fry anything so I placed oil in a frying pan and cooked the chicken until it was done. Serve with honey mustard sauce.
Bennigan's Honey Mustard Sauce..1 overflowing cup
3/4 cup Sour Cream or Creme Fraiche
1/3 cup Mayonnaise
1/3 cup Dijon Mustard
1/3 cup Honey
1 TBL. Lemon Juice
In a mixing bowl, combine the sour cream,mayo, and mustard. Mix well using a whisk. Slowly pour in honey and lemon juice; continue mixing until smooth. Serve right away or store in fridge. Can you be used a dip or as a salad dressing.