94 buttermilk tenders Recipes

buttermilk, garlic cloves, finely minced, salt, oil, boneless skinless chicken breasts or 1/2 lb chicken tenders, rolled oats, red pepper flakes, grated parmesan cheese, fresh basil leaves or 1/4 cup fresh rosemary needles, olive oil flavored cooking spray

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

extra-virgin olive oil, scallions-white and tender green parts cut into 1-inch lengths, green tops thinly sliced, leeks, white and tender green parts only thinly sliced, fennel bulb, thinly sliced, onion, thinly sliced, salt and freshly ground white pepper, dry white wine, water, heavy cream, buttermilk, fresh goat cheese, 1/4 cup softened

chicken tenders or 4 boneless chicken breasts, cut into 4 equal strips, salt and pepper, garlic powder, buttermilk, self-rising flour, peanut oil or lard, mayonnaise, honey, prepared yellow mustard, lemon juice or 1 tbsp juice form 1/2 a lemon, horseradish , to taste

chicken tenders , about 8 tenders, buttermilk, kosher salt, chipotle chile in adobo, flour, taco seasoning, canola oil, bacon, bacon grease, flour, whole milk, kosher salt, cracked black pepper, ear of corn, grilled, tomatoes , seeds removed and chopped small, avocado, peeled, seeded and chopped small, cilantro, chopped, kosher salt, black pepper, simply potatoes traditional mashed potatoes, white corn tortillas, canola oil

flour, flour, fresh ground black pepper, beef round steak , tenderized, salt, garlic powder, buttermilk, oil, salt, whole milk, instant yeast, water , lukewarm, flour, baking soda, salt, baking powder, sugar, crisco shortening, buttermilk

all-purpose flour, freshly ground black pepper, tenderized beef round steak (have butcher run them through cubing machine), house seasoning , recipe follows, seasoning salt, buttermilk, vegetable oil, salt, whole milk, monosodium glutamate (recommended : ac cent), optional, green onions , or 1 medium yellow onion, sliced, yeast, lukewarm water, all-purpose flour, baking soda, salt, baking powder, sugar, shortening (recommended: crisco ), buttermilk, salt, black pepper, garlic powder

egg, buttermilk, salt, pepper, all-purpose flour, cracker meal, beef cutlet , hand-tenderized, vegetable shortening

buttermilk, lemon zest (from 1 lemon), boneless skinless chicken breasts , tenders removed, cut in strips, all-purpose flour, cornstarch, vegetable oil, for frying, lemon curd, chicken broth, ground ginger, soy sauce

buttermilk, all-purpose flour, salt, black pepper, chicken pieces (we use boneless tenders & boneless thighs), peanut oil, pineapple chunks in juice, sugar, cornstarch, cider vinegar, reduced sodium soy sauce, ground ginger, green bell pepper, sliced into thin strips, cooked rice (optional)

buttermilk, minced cilantro (leaves and tender stems), minced chipotle chiles in adobo sauce, adobo sauce, garlic powder, divided use, salt, divided use, a pinch freshly ground black pepper, divided use, chicken (5 to 5 1/2 lb), cut into 10 serving pieces, self-rising flour, paprika, ground coriander, cayenne pepper, ancho chile powder, vegetable oil for deep frying (about 4 to 5 cups), ketchup, minced chipotle chiles in adobo sauce, adobo sauce, ancho chile powder

buttermilk, buffalo wing sauce, hot sauce, cayenne pepper, all-purpose flour, cornmeal, boneless chicken tenders, ranch dressing, oil (for deep frying)

chicken tenders or 5 chicken breasts, chicken thighs, potatoes, carrots or 1/2 cup baby, onion, frozen peas, chicken stock, canned milk or 10 oz buttermilk, salt, pepper, lemon pepper, poultry seasoning or 1 tsp sage, flour, baking powder, salt, milk

chicken tenders or 4 boneless chicken breasts cut into 4 equal strips, lady and sons house seasoning, recipe follows, buttermilk, self-rising flour, peanut oil or lard, salt, black pepper, garlic powder, mayonnaise, honey, yellow prepared mustard, lemon juice or juice form 1/2 a lemon, horseradish , to taste, orange juice

chicken tenders or 4 boneless chicken breasts each cut into 4 equal strips, house seasoning , recipe follows, buttermilk, self-rising flour, peanut oil or lard, red potatoes, skins on, oil, for frying, salt and freshly ground black pepper, seasoned bread crumbs, freshly grated parmesan, dried thyme, dried basil, dried oregano, salt, garlic powder, ground red pepper, pasteurized mozzarella cut into 4 by 1/2-inch sticks, eggs, beaten, rolls, sliced, marinara sauce, jar or homemade, lettuce, sliced or shredded, tomatoes, sliced, salt, black pepper, garlic powder

red onion, halved and thinly sliced, red wine vinegar, sugar, sour cream, mayonnaise, buttermilk, fresh lemon juice (plz not the bottled kind), hot sauce, dijon mustard, red wine vinegar, worcestershire sauce, garlic clove, minced, chopped parsley, snipped chives, kosher salt, fresh ground pepper, thick-cut applewood-smoked bacon (6 oz), self-rising flour, garlic powder, cayenne pepper, onion powder, smoked paprika, kosher salt, fresh ground pepper, chicken liver, trimmed, rinsed, and patted dry, buttermilk, vegetable oil, for frying, heirloom cherry tomatoes, halved, whole flat leaf parsley, tender celery ribs, thinly sliced on the bias, leaves reserved

chicken tenders, extra virgin olive oil, buttermilk, garlic, minced, salt, balsamic vinegar, parmesan cheese, fresh, italian seasoned breadcrumbs

chicken tenders (1.5 oz. ea), flour, mayonnaise, buttermilk, cracked black pepper, panko crumbs, chopped parsley, grated parmesan cheese, cayenne pepper, salt