Meal Stacking - 04/18/05

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Ingredients

  • brown sugar
  • coarse salt & pepper
  • allspice
  • vegetable oil
  • all purpose flour
  • eggs
  • garlic powder
  • margarine
  • water
  • Approximately 5 lbs. boneless skinless chicken breast tenders
  • 1 box corn flake cereal (for sweeter chicken tenders use frosted flakes)
  • 30 oz. bread crumbs
  • honey mustard dressing
  • barbecue sauce
  • sweetened coconut flakes
  • hoisin sauce
  • sesame oil
  • minced ginger
  • low-sodium soy sauce
  • rice wine vinegar
  • smooth peanut butter
  • chopped roasted peanuts
  • 4 oz. pina colada mix
  • 3 oz. sour cream
  • 3 oz. drained crushed pineapple

Directions

Let's Start Stackin':
  1. In a large bowl combine 10 c. crushed corn flakes, 10 c. bread crumbs, ½
    c. brown sugar, 1 ½ T. salt, 2 ½ t. pepper, 2 ½ t. allspice; store in an
    airtight container.
  2. Divide chicken tenders into 1/3.
  3. Place 1/3 of the chicken tenders into a freezer bag for Meal Stack #3,
    set aside.
  4. In a med. bowl combine 1/3 c. hoisin sauce, 1 t. sesame oil, 3 cloves
    garlic minced, 1 T. ginger minced, 2 T. soy sauce and 3 T. rice wine
    vinegar. Pour into freezer bag reserved for Meal Stack #3.
  5. Remove as much air as possible and store appropriately (freezer 4 mos. or
    refrigerator 3-4 days).
  6. You will need three shallow containers- In container #1 place 2 c. flour
    (adjust flour as needed), container #2 place 2 c. Crispy Chicken Tender
    Coating mixture (adjust cctc as needed), container #3 three eggs (adjust
    eggs as needed).
  7. Add 3 T. vegetable oil to cctc mixture and toss together gently.
  8. Preheat oven to 375°.
  9. Turn out the first 1/3 chicken tenders in flour, egg, cctc mixture.
  10. Arrange on baking sheet and cook in oven 20-25 minutes or until brown
    all over.
  11. Prepare Honey Mustard Dipping Sauce by combining equal parts honey
    mustard dressing with barbecue sauce.
  12. Serve Meal Stack #1.
  13. With remaining chicken tenders- freshen flour, cctc, egg mixtures.
  14. In another shallow dish add 1 c. sweetened coconut flakes.
  15. The process of coating for Meal Stack #2 is flour, egg, ccfc, egg,
    coconut flakes.
  16. Line a baking sheet with foil and lay out coated chicken tenders.
  17. Freeze until firm (appr. 2 hours).
  18. Once frozen, store in a freezer bag for 1 month)
  19. When ready to serve, preheat oven to 425°f.
  20. Set frozen chicken tenders in a single layer on a lightly greased foil
    lined pan.
  21. Bake 18-20 minutes from frozen until no longer pink inside and outside
    is golden brown. Serve with Pina Colada Dipping Sauce.


Meal Stack #1: Crunchy Chicken Tenders w/Honey Mustard Dipping Sauce
  • 1 cup corn flakes (for sweeter chicken tenders use frosted flakes)
  • 1 cup plain bread crumbs
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground allspice
  • 3 tablespoons vegetable oil
  • 1 1/2 pounds chicken breast tenders
  • 1/3 cup all-purpose flour
  • 2 eggs, beaten
  • 1/4 cup honey mustard
  • 1/4 cup barbecue sauce


  1. Pre-heat oven to 375°.
  2. In a large, shallow dish pour crushed corn flakes. Mix in bread crumbs,
    sugar, salt, pepper and allspice (cctc mixture)
  3. Drizzle about 3 T. vegetable oil evenly over the breading, tossing and
    turning it to mix the oil all through the bread cctc mixture.
  4. Turn the chicken tenders in flour, eggs and then cctc mixture.
  5. Arrange coated chicken pieces on baking sheet. And cook 15 minutes or
    until crisp and brown all over.


Honey Barbecue Dipping Sauce:
  1. Mix together honey mustard and barbecue sauce in a small bowl. Serve Crispy
    Chicken Tenders w/ honey mustard and barbecue sauce for dipping.


Meal Stack #2: Topical Coconut Chicken w/Pina Colada Dipping Sauce
  • 1 cup corn flakes (for sweeter chicken tenders use frosted flakes)
  • 1 cup plain bread crumbs
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground allspice
  • 3 tablespoons vegetable oil
  • 1 1/2 pounds chicken breast tenders
  • 1/3 cup all-purpose flour
  • 2 eggs, beaten
  • 2 c. sweetened coconut flakes


  1. Pre-heat oven to 375°.
  2. In a large, shallow dish pour crushed corn flakes. Mix in bread crumbs,
    sugar, salt, pepper and allspice (cctc mixture)
  3. Drizzle about 3 T. vegetable oil evenly over the breading, tossing and
    turning it to mix the oil all through the bread cctc mixture.
  4. Turn the chicken tenders in flour, eggs, cctc mixture, egg, coconut.
  5. Arrange coated chicken pieces on baking sheet. And cook 15 minutes or
    until crisp and brown all over.
  6. Serve Tropical Coconut Chicken Tenders with Pina Colada Dipping Sauce.


Pina Colada Dipping Sauce:
  • 4 ounces pina colada mix
  • 3 ounces sour cream
  • 3 ounces drained, crushed pineapple

  1. Mix all ingredients well.

Meal Stack #3: Yakatori Chicken w/Peanut Dipping Sauce

  • 1/3 c. hoisin sauce
  • 1 t. sesame oil
  • 3 cloves garlic, minced
  • 1 T. ginger, minced
  • 2 T. low sodium soy sauce
  • 3 T. rice wine vinegar
  • 1 ½ lbs. chicken breast tenders
  • 1 c. smooth peanut butter
  • 3 T. low sodium soy sauce
  • ¼ c. water
  • 2 cloves garlic, chopped
  • 1-inch piece ginger, peeled and chopped
  • 1 T. toasted sesame seed oil
  • 2 T. rice vinegar
  • chopped roasted peanuts


  1. Combine the hoisin sauce, sesame oil, garlic, soy sauce and rice wine
    vinegar in a medium bowl. Add the chicken and mix well to coat evenly.
    Marinate for at least one hour or overnight.
  2. Preheat oven to 400°.
  3. Skewer two pieces of the chicken and place them on baking sheet. Bake
    until cooked through about 7 minutes.
  4. Serve with Peanut Dipping Sauce.


Peanut Dipping Sauce
  • 1 c. smooth peanut butter
  • 3 T. low sodium soy sauce
  • ¼ c. water
  • 2 cloves garlic, chopped
  • 1 inch piece ginger, peeled and chopped
  • 1 T. sesame oil
  • 2 T. rice vinegar
  • chopped roasted peanuts


  1. Process ingredients in a food processor until smooth, transfer to a bowl
    and garnish with peanuts.

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