Last Saturday night, we had our good friends, Brad and Linda, over for a meal. We try to get together with them at least once a month. We always have so much fun! Well, this time, it was going to be “Wing Night,” as in chicken wings and drummies. I am so not a fan of either. I don’t like any meat with skin or bones. YUK!
Because of this, my dear husband, who you all know LOVES to cook, wanted to find a recipe for boneless, skinless chicken “wings” so I could have something to eat. He found a recipe on the Eating Well website called BBQ chicken tenders.
Here is the recipe, as well as a photo! They were SO delicious.
1 ½ lbs boneless, skinless chicken breasts
1 cup K.C. Masterpiece classic blend BBQ sauce
2 tbsp honey Dijon mustard
2 tbsp honey
½ cup flour
½ tsp salt
½ tsp pepper
2 large eggs
1 ½ cup Dynasty panko breadcrumbs
1. Combine BBQ sauce, mustard and honey in a large bowl. Set aside ½ cup of the sauce in a small bowl. Cut chicken into strips, about 24 total, and then add all the strips to the large bowl with the remaining sauce; stir to coat. Marinate in the refrigerator for about 30 minutes.
2. Preheat oven to 450ºF. Coat a large rimmed baking sheet with cooking spray.
3. Combine flour, salt and pepper in a shallow dish. Lightly beat eggs in another shallow dish. Place panko breadcrumbs in a third shallow dish. Coat each chicken strip in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in breadcrumbs, shaking off any excess. Place strips on the baking sheet. Generously coat both sides of each strip with cooking spray.
4. Bake for 10 minutes. Turn each tender over and continue baking until the outside is crisp and the strips are cooked through, about 10 minutes more. Serve with the reserved BBQ sauce.
Makes: 24 strips
Serving size: 4 strips
Weight Watcher PointsPlus value per serving: 7
And just for fun, here are a couple of photos from the “real” wings my husband made.