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Pls help me adapt this recipe for chicken instead of ribs

11 years ago

Really liked this rib rub by the Deen brothers and would like to try it on baked chicken tenders. Clueless when it comes to cooking. Can anyone help me adapt it? Store bought refrigerated chocked tenders. Assuming I would follow the same recipe and coat them before cooking. How long to bake for and at what temp? Thank you.
http://thedeenbros.com/recipes/recipe_detail/7/

Here is a link that might be useful: Rib rub deen brothers

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Comments (5)

John Liu
11 years ago
I don't think it will work. The tenders cook very quickly and then dry out, probably in 20 minutes or less in the oven, and the dry rub won't have the time to make a nice crust. It will end up as dry chewy pieces of chicken with some powder on them. The recipe is meant for ribs that have fat, connective tissue, and bone, and can be cooked for a long time (it should be a lower temperature for twice as long, for best results).

If you want those flavors (but not the same texture) on chicken tenders, you might simply use a commercial "BBQ sauce" to marinate the pieces, then bake the coated tenders at lower heat (300F), checking frequently to avoid over-cooking. I think most BBQ sauces have roughly that sort of taste - sweetness plus heat.

Or you could use the recipe's dry rub on a part of the chicken that can take low and slow cooking, like bone-in thighs, or even a whole bird. You could grill or bake at low temp (300F until internal temp is 150F or so.)

Just some thoughts.
bethk_fla
11 years ago
Vettin - just a suggestion I think might work.

You could season your chicken tenders with the spice ingredients and allow to sit in the refrigerator to flavor the meat (I would not let them sit longer than 2 hours, however). Then a very light dredge in flour, a dip in buttermilk and then pat on a nice coating of panko. Allow the coated tenders to sit for about 10 minutes to absorb some of the buttermilk liquid before placing in the oven

Place on a parchment lined baking sheet. Give the tenders a quick spritz of PAM to encourage browning and place in a 400ÃÂ° oven for about 20-25 minutes or until done.

By using this method you have the spice flavor on the meat, the buttermilk does not make as heavy a coating as an egg wash and the panko gets nice and crunchy. The panko helps protect the tenders from drying out in the oven.

You can freeze the tenders prior to baking (I lay them out in a single layer, freeze and then put in zip bags) so you have your chicken fingers ready to bake for busy days.

hope this helps,
beth
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ruthanna_gw
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WWPD? What would Paula do? She'd probably tell you to cover the chicken tenders with the rub and let them sit for an hour or so. Then put them in a baking dish, melt a stick of butter and pour it over them, making sure all the pieces were wet. Bake at 350 for about 35-40 minutes or until done but still tender.
lisacdm
11 years ago
I would season the chicken tenders with the spice rub, put in a zip top bag, drizzle in a little oil, mix to evenly coat & let sit for an hour or 2 in the fridge. Then either grill or broil the chicken tenders. A few minutes on each side until done, it really depends on the thickness of the tenders.
annie1992
11 years ago
John is right in that the chicken tenders are going to cook so quickly that they cannot take on the flavor of the rub if they are not allowed to "marinate" in it.

As mentioned, I'd mix the rub with a little olive oil, put it in a ziplock bag, add the chicken and let it sit for an hour or two, then cook the chicken.

In my home my daughters used to call 350F the "universal temperature". Given that, I'd probably bake them at 350F but whatever time and temperature you normally cook them at, that's what I'd advise you to use.

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