By Protein
Bacon Bourbon Loaded Chicken Tenders Plate Recipe
Ingredients
- 8 ea. Tyson Red Label® Fully Cooked Homestyle Select Cut Chicken Tender Fritters, Frozen
- 2 ea. Dill Pickle Spears
- 1 dash Wright® Brand Hickory Smoked Bacon, Prepared
- 2/3 cup Bacon Bourbon Vinaigrette Dip (Sub-Recipe)
- 1 dash Paprika
- 1 dash Salt
- 1 dash Cracked Black Pepper
Inspire shared snacking with this delicious recipe for bacon bourbon Loaded Chicken Tenders Plate. This dish features Tyson Red Label® Homestyle Chicken Tender Fritters , which are an excellent source of protein,¹ that are cooked to deliciously crispy perfection, before being sprinkled with crispy bits of Wright® Brand Hickory Smoked Bacon . Paired with crunchy pickle spears and cup of richly creamy bacon bourbon vinaigrette dip, this might just be your menu's most craveable addition yet! 1 A product is considered an excellent source of protein under USDA regulations when it contains 20% or more of the Daily Reference Value for protein per Reference Amount Customarily Consumed. See 9 C.F.R 381.454
Directions
- Preheat convection oven to 375°F.
- Place frozen chicken pieces in a single layer on a parchment lined sheet pan. Heat for 9-10 minutes. Remove from heat and hold warm for service.
- Plate chicken tenders on service dish.
- Sprinkle tenders with chopped bacon pieces, paprika, salt and pepper.
- Pair with dill pickle spears and a side cup of bacon bourbon vinaigrette dip.
- Serve immediately.
- Alternate Directions: Chicken Tenders - Preheat oil in deep fryer to 350°F. Cook tenders, from frozen, in deep fryer for 3:30-4:30 minutes. Remove from heat and hold warm for service.
Bacon Bourbon Vinaigrette Dip
Ingredients
- 4 slices Wright® Brand Hickory Smoked Bacon
- 2 tbsp. Bacon Fat, Reserved from Cooking
- 2 tbsp. Minced Shallots
- 1-2 tbsp. Bourbon
- 1/4 cup Apple Cider Vinegar
- 1 tbsp. Dijon Mustard
- 1 tbsp. Maple Syrup
- 1 tsp. Worcestershire Sauce
- 1/3 cup Canola Oil
- 2 tbsp. Mayonnaise
- 1 dash Paprika
- to taste Salt
- to taste Cracked Black Pepper
- 1 dash Chopped Parsley
Directions
- Heat bacon in sauté pan over medium heat until crispy. Remove bacon, setting aside on paper towel to cool. Reserve 1/4 cup bacon fat, leaving in pan over heat.
- Add shallots to bacon fat and cook until soft and lightly golden, approximately 1-2 minutes.
- Remove pan from heat and carefully add bourbon, stirring to combine.
- Return pan to heat and allow mixture to reduce by about half.
- Mix in the apple cider vinegar, Dijon mustard, maple syrup, Worcestershire sauce.
- Simmer for 1-2 minutes and then remove from heat.
- Slowly whisk in oil until slightly thickened.
- Chop bacon into small pieces.
- Add mayonnaise, bacon pieces (reserving small portion to use as garnish), paprika, salt and pepper to sauce mixture and stir until evenly distributed.
- Place sauce into service dish, garnish with remaining bacon pieces and chopped parsley. Use immediately.
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