Wednesday, March 20, 2013

Garlic Herb Chicken Tenders

Finger foods, also known as canapés, finger foods are perfect. They’re easy to handle, and you don’t need a fork to enjoy them. 

They allow you to taste a large variety of foods in one sitting. As it happens, finger foods rose in popularity around the same time cocktail parties became fashionable.

The French have been calling finger foods canapés since the late 18th century. Originally a term for sofa, canapés began as thin slices of bread that were fried or toasted and covered with various savory toppings. Similar to Italian crostini, canapés earned their name by their physical nature…. toppings on top of the bread like people sit on sofas. Over time the word canapé evolved into a broader term for any small sized finger foods served at catered parties.

In 1920, when American laws of prohibition went into effect, most citizens responded by taking their drinking habits underground. As bars and taverns were shut down, secret watering holes called speakeasies began popping up in their place. Most speakeasies were located in the basements and homes of people willing to provide the illegal libations. Some speakeasies catered to the urban “upper crust,” like New York’s notorious 21 Club. One way of ensuring that patrons didn’t leave inebriated, thus drawing unwanted attention to the secret saloons, was to serve patrons small amounts of food throughout the night. Canapés like finger sandwiches and stuffed mushrooms proved to be the perfect solution. These small bites could be carried in one hand, drink in the other, while guests socialized.
Research Source: The History Kitchen

Crispy chicken tenders are baked, not fried. They are just as tasty.

Garlic Herb Chicken Tenders
Copyrighted 2013, Christine’s Pantry. All rights reserved.

1 pound chicken tenders
1/2 cup mayonnaise
1 teaspoon garlic powder
1 tablespoon Italian seasoning
1 cup French fried onions, crushed into crumbs
1 cup Italian style bread crumbs

Preheat oven to 400 degrees. Line sheet pan with tin foil, and lightly spray nonstick cooking spray.

Combine mayonnaise, garlic powder and Italian seasoning.

Combine bread crumbs and crushed French fried onions.

Season chicken tenders with salt and pepper. Spread mayonnaise mixture over chicken tenders. Dredge chicken tenders in the bread crumbs. Place on sheet pan. Bake for 15 to 20 minutes, until chicken is cooked through and no longer pink in the center. Enjoy!


  1. Christine, I loved the history you provided on finger foods. There's something appealing about small bites -- didn't realize they had such a notorious background! Thanks for your baked chicken tenders recipe, too -- easy to eat, easier on the waistline. :)

    1. I love researching history. Finger foods are perfect for a party.

  2. looks wonderful lovely to snack or serve with a meal


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