![]() Season the poultry all over with salt and pepper. 1 1/2 teaspoons seasoning blend of your choice (optional).2 pounds fresh or frozen chicken tenders.To begin, gather and measure your ingredients. Step 1 – Measure Ingredients and Season the Poultry This is the ultimate way to cook this cut of poultry because it’s quick, they can be cooked from fresh or frozen, and they are extremely versatile, a true boon to your meal planning. How to Cook Chicken Tenders in the Electric Pressure Cooker Just be sure to use 1 1/2 teaspoons total of your selected spice blend per 2 pounds of meat, and you’re good to go. The options are nearly endless, because this poultry is a fantastic base for just about any type of flavoring. We have an amazing tutorial for how to cook grits in the electric pressure cooker! Or try a Cajun mixture of spices if you are going to slice it up to serve with grits. Use a Mexican spice mix if you are going to shred it to use in burritos, tacos, or enchiladas. You can flavor this meat in any way you want.Ĭonsider an Italian seasoning mix if you are going to dice it up and add it to pasta. There’s no need to change the cook times if you are cooking more, so it’s a simple substitution. I use a 6-quart Instant Pot to make mine, but you can also use an 8-quart appliance if that’s what you have, and make more. You can cook as much as you want, up to 4 pounds at a time in your pressure cooker per batch, or however much will fit comfortably. Can I Freeze Cooked Tenders, or Shredded Cooked Chicken?.How to Cook Chicken Tenders in the Electric Pressure Cooker.Can I Cook More than Two Pounds at a Time?.Next up, I’ll share some more tips and tricks, and then we’ll get into the fail-proof prep method. I start at a low speed to break down the big pieces, then slowly increase the speed to finish shredding. Make sure you use a big, deep bowl for mixing to prevent the meat from flying out. It’s a lot less time consuming than using two forks, enabling you to get the job done in a matter of seconds. The rest gets incorporated into a pasta, or sometimes I’ll make a refreshing cherry chicken salad or curried chicken salad.Īnother pro tip: if you are shredding the poultry, try using your hand mixer! I like to incorporate it into salads a couple of days a week after I make it, then soups for a couple of other days. You can make a large amount and use it in a variety of ways. This poultry option is fantastic for meal prep too. It will be even more moist this way, and practically falls apart when it’s done. Pro tip: If you want to shred the meat that you prepare using this method, simply cook the pieces of poultry in the liquid and skip the trivet. I actually prefer using them over breasts or thighs when I am making shredded poultry to use in various meals throughout the week. They just work, especially when you want them to fall apart to shred, or if you want to dice them to use in other recipes. There’s no guessing game involved at all when you make them this way, in your countertop appliance. I don’t know what it is about tenders exactly, but whenever I make them, they always come out, well… tender! ![]() ![]() But there’s more to these humble pieces of poultry than you might think. I mean, who doesn’t have fond childhood memories of grabbing a chicken finger and dipping it in lots of ketchup for dinner?Įven as we get more deeply into our adult years, this protein entree is still one that I will bust out on occasion, much to the delight of my husband. I think this is because this cut is usually seen as an option only when it’s prepared in its whole form, never to be utilized in other ways. I know it isn’t the one that most people go for, as they usually opt for breasts. It doesn’t matter what cut of poultry it is, it’s always on the list because this type of meat is so darn versatile.īut one of the cuts that I secretly love to use is chicken tenders. If I had to name one ingredient that makes it onto my shopping list just about every week, it would have to be chicken.
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