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STEAKHOUSE CHICKEN RECIPE Alice Springs Chicken Tenders
#chicken #catherinesplates #dinner
Today's Recipe: https://catherinesplates.com/alice-springs-chicken-steakhouse-copycat/
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0:00
Welcome back everyone. It's dinner time
0:03
and I am going to show you how to make a
0:05
restaurant style dish. Now, this is a
0:09
steakhouse Alice Springs chicken and
0:13
it's got chicken tenders, bacon, cheese
0:17
and a three ingredient easy quick
0:19
marinade that'll pull it all together
0:22
and make it so delicious. This recipe
0:26
it is so good that I had to put it in my
0:29
new cookbook. This is my fifth one right
0:32
here. Stay in home for dinner. So, this
0:35
book is all about dinners and easy ways
0:38
to put them together. So, if you haven't
0:41
seen this one yet, go check it out. I
0:43
will link the link to it down below in
0:46
the description box. And you know, you
0:48
can always go to Catherine's plates.com,
0:51
which is my recipe blog and the tab for
0:53
cookbooks, you'll find it there.
0:56
All right, you guys. Let's go ahead and
0:58
start putting this one together. The
0:59
first thing you want to do is have
1:01
cooked bacon, nice and crisp and golden
1:04
brown. So, I'm going to be cooking up a
1:07
piece of bacon for every chicken tender
1:09
that I'm going to be cooking. And what
1:11
I'm going to do is lay these out on a
1:13
sheet pan. I'm going to put them in a
1:15
preheated oven at 400°. They'll take
1:17
about 15 or so minutes until you get to
1:20
that desired crispness that you like on
1:23
your bacon and then we'll bring them
1:24
back.
1:25
You can use any type of bacon that you
1:27
like.
1:29
You can a little thinner there, that way
1:31
it cooks faster.
1:35
Let's see what I got here. I got nine
1:37
chicken tenders. 1 2 3 4
1:40
5 6 7
1:42
I'll put one right there.
1:44
We're going to place these in the oven
1:48
until they're nice and crispy. Now, I'm
1:50
going to take care of the chicken
1:51
tenders before we do anything else
1:53
because they have tendons on each one
1:56
and
1:57
when you can find them, I like to pull
1:59
those off because they're really hard to
2:02
to eat. So, I just take a piece of paper
2:04
towel, grab a hold of that tendon,
2:07
put my fork through the tendon and I
2:10
take the paper towel and I pull.
2:14
Like that there.
2:18
So, that's what I'm going to do with the
2:18
rest of them.
2:20
All right, to make the marinade it is
2:21
simple three ingredients and it's not
2:24
like you have to put it in the
2:26
refrigerator and let it sit or anything
2:28
like that.
2:29
So, we're going to put a quarter cup of
2:31
mayonnaise into a small bowl.
2:38
Yeah, y'all see the ingredients, right?
2:39
That's what's going in.
2:42
Half a cup of mustard.
2:45
Now, when I say mustard, I mean Grey
2:47
Poupon Dijon mustard or any other type
2:50
of Dijon mustard.
2:55
And another one.
2:57
So, it's 4 oz.
3:01
And half a cup of honey.
3:04
Look at that, you guys.
3:08
Now, this is the honey that we use. It
3:09
is the Texas Honey.
3:12
Pure.
3:18
And then what we're going to do is mix
3:20
this all together and that's your three
3:22
ingredients.
3:23
Woo.
3:28
Now, this is our marinade.
3:31
Make sure it's all good and combined,
3:33
nice and smooth.
3:37
So, before I marinate the chicken, I'm
3:39
going to salt
3:43
a nice amount,
3:45
get some flavor going.
3:48
And then we're going to sprinkle some
3:50
pepper on top.
3:58
And then we're going to take a pastry
4:01
brush
4:03
and the marinade and we're just going to
4:05
use half of it to spread on top of the
4:09
chicken. We'll use the other half the
4:11
other part of the recipe.
4:14
So, I'm just going to slather it on.
4:19
Oh, it smells good. That honey and that
4:22
Dijon.
4:24
And then we have that mayonnaise to kind
4:25
of smooth things out a little bit.
4:29
Once I do this side, I'm going to flip
4:30
it over and do the other side.
4:33
So, about a quarter
4:37
of the sauce on one side, a quarter on
4:38
the other and then save the rest of it
4:42
for the back end of the video.
4:44
And don't worry about putting the
4:45
chicken
4:47
into the sauce here. It's all going to
4:48
cook.
4:50
All right, let's flip that over.
4:52
Y'all, I wanted to show y'all
4:55
the table contents of this book.
4:58
That is my pride and joy right there.
5:01
Dinner in a bun, dinner in a bowl,
5:03
dinner in a jiffy, dinner in a slow
5:05
cooker, dinner in a casserole, dinner in
5:07
a pie, and dinner
5:09
in a restaurant. Look at that. Cool,
5:12
huh?
5:13
And that's the recipe we're working with
5:15
today.
5:18
All right, we're going to flip these
5:18
over. We're going to coat the other
5:20
side. We're going to season with some
5:21
salt and pepper first.
5:23
And then we're going to start cooking
5:25
these up.
5:28
Now,
5:29
I'm really excited because I have
5:31
another cookbook in the works right now
5:34
and it's my holiday cookbook. Never done
5:36
one of those before.
5:39
So, it's in the works right now and
5:42
that's got almost everything that I've
5:44
shown y'all before for the 8 years that
5:46
I've done holidays with you guys.
5:49
Yeah.
5:50
All in one book.
5:53
So, I'm excited about that one.
5:57
And then the one right after that one
5:59
we're working on
6:00
the carb low-carb cookbook.
6:03
Yeah.
6:05
Put it all together for you guys like
6:07
that. All right, I'm going to slather
6:08
with this and then we're going to get
6:09
ready to cook these up.
6:15
All right.
6:16
Save that for the other half of the
6:17
recipe.
6:19
All right, we're going to sauté up some
6:21
onion first off. I have a medium yellow
6:23
onion that I'm dicing up. I'm going to
6:25
add a little bit of cooking oil
6:28
to a skillet
6:30
and start heating that up.
6:33
And then once that's heated up we'll add
6:35
in our diced onion.
6:37
Tuck in those fingers.
6:40
I'm going to give them some texture, so
6:41
I'm not going to do it in tiny dices,
6:43
but good size.
6:48
That way you can see them.
6:49
It's a steakhouse dish, so you want some
6:51
robust ingredients, right?
6:55
All right, let's add the onion.
6:58
Woo, love that sound.
7:03
Now salt and pepper the onions.
7:06
Bring out the flavor.
7:11
I'm just going to cook these down for a
7:12
few minutes until they soften and they
7:14
get a nice golden brown color to them.
7:18
Then we'll remove them from the pan.
7:25
There we go. That didn't take any time
7:28
at all.
7:31
All right, we're going to get our pan
7:33
hot again with some oil.
7:36
Now add some extra oil to the pan and
7:38
then we're going to start cooking up
7:40
the chicken. All right, and then we're
7:42
going to add the chicken that's been
7:44
marinating. All right, we're going to
7:46
add some butter to it.
7:49
Now, maybe doing these in batches,
7:51
depends on how many chicken tenders
7:53
you're doing.
7:56
You don't want to overcrowd your pan too
7:58
much.
8:00
We're going to get these nice and brown
8:02
on the bottom side.
8:04
About halfway cooked through.
8:06
Then we're going to flip them over.
8:09
You see, we're going to do these and
8:10
then we're going to come back and do the
8:11
other batch.
8:21
All right, we're going to brown them on
8:22
the other side. We're going to remove
8:23
them and then we'll do the second batch.
8:26
All right, while your chicken is
8:27
finishing cooking, get you a 9 by 13
8:30
baking dish and I sprayed it lightly
8:32
with some cooking spray. Then you're
8:34
going to remove the chicken and put it
8:36
into the baking dish, cook the second
8:38
batch and do the same thing.
8:43
These are going to finish cooking in the
8:44
oven, so
8:46
don't burn them while you're trying to
8:48
do this step here. Just give them a nice
8:49
color.
9:00
All right, let's build these up. What
9:02
I'm going to do is take that sauce that
9:04
we had left over and I'm just going to
9:06
coat the chicken with it.
9:10
It's all flavor.
9:13
Nice amount.
9:22
All right, we're going to top the
9:23
chicken
9:24
with those onions that we sautéed.
9:28
Right on top.
9:30
Going to divide them amongst them.
9:33
And whatever onions you have left over,
9:35
just keep putting them on, then.
9:38
Yeah.
9:41
All right, we're going to take our bacon
9:44
that we drained when it came out of the
9:45
oven. I'm going to break it in half
9:49
and put both pieces on top
9:54
of each chicken tender there. Just
9:57
squish it on there.
9:58
Ooh, you'll be impressing the masses
10:01
with this one here.
10:06
All those hearty flavors.
10:10
Here we got this one here. What do y'all
10:12
think's next?
10:13
Let me know. Whoop, where's the bacon
10:15
going? Back here. There we go.
10:19
Shredded cheddar cheese. Now, I shred my
10:22
own.
10:23
Let's take a nice little
10:25
2 Tbsp or so of some.
10:27
Put it right on top of that bacon.
10:33
Just kind of push it on there.
10:35
I've made this dish several times
10:38
and it is a hit.
10:44
Ooh.
10:46
Couldn't do this dish without the
10:48
cheese.
10:53
And then this one right there.
10:58
Whoop, I found a piece of bacon.
11:01
>> [laughter]
11:02
[snorts]
11:03
>> All right, you guys, my oven is still
11:05
kind of heated at the 400° from when I
11:07
cooked the bacon.
11:09
So, we're going to pop this in there for
11:11
15 to 18 minutes. You want to make sure
11:13
your chicken is cooked through.
11:16
Use your meat thermometer, 165° or more.
11:19
You want to make sure that cheese is
11:20
nice and melted. We're going to come
11:21
back, I'm going to garnish, give these a
11:23
try for you.
11:26
All right, you guys, I checked these
11:28
with the kitchen thermometer. These are
11:30
done. And don't they look beautiful? I
11:33
sliced up some green onions, sprinkle
11:35
them on top. I'm going to serve this up
11:37
on our plate. I'm going to show you what
11:38
our steakhouse Alice Springs chicken
11:41
plate looks like and our sides.
11:44
Ooh, y'all.
11:46
Asparagus.
11:47
I just put that in a baking dish with
11:50
some olive oil, salt, and pepper, and a
11:52
little bit of garlic powder. Mix that
11:53
all up and then just cook that in the
11:54
oven while the chicken was doing its
11:56
thing.
11:57
Now, the baked potatoes, we just popped
11:59
those in the microwave and cooked them
12:00
for 8 minutes.
12:02
And then we loaded it with butter,
12:04
cheese, a little bit of salt, pepper,
12:06
green onions. What do y'all think?
12:09
Oh.
12:10
That is our meal today. I'm going to
12:13
take a bite of the chicken for you, give
12:14
that a try, and then y'all are out of
12:16
here.
12:18
All right, sorry, you guys. I was taking
12:19
my bite and I forgot to show y'all the
12:20
inside of that chicken. Look at that.
12:22
Mm. All right, there's my bite right
12:24
here. That bacon on there.
12:32
Mm.
12:36
That honey mustard in there, mm, that's
12:39
the bomb of this dish right here. That
12:41
bacon has a nice little saltiness,
12:44
crunchiness to it.
12:45
Those onions,
12:47
they add their own little texture to it,
12:49
but a nice little sweetness to it also.
12:51
Wow. And that cheese just kind of holds
12:53
it all together. Thumbs up on this one.
12:55
Don't forget, it's in my new cookbook,
12:59
Staying Home for Dinner.
13:01
It's all dinners in here. It's the green
13:02
cookbook. You can find it down in my
13:04
description box down below or in my
13:06
recipe blog, Katherine's Plates.com, in
13:09
the cookbook tab above. All right, you
13:12
guys, I'll see y'all on the next
13:13
episode. Bye. I'm going to take both
13:15
plates and get out of here.
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