Cracker-Coated Spicy Pepper Chicken Strips w/ Garlic Onion Green Beans {Caribbean-Inspired Cooking - Day 2}

I don’t know how you’re going to feel about this statement, but I have to tell you that one of my go-to cuts of protein are boneless, skinless chicken tenderloins.

Yes, I know they’re just as ‘bad’ as boneless, skinless chicken breasts. Yes, I know that I could purchase a whole chicken at a fraction of the cost (which I do, by the way). Yes, I know that unless I am buying responsibly sourced chicken, I am perpetuating the problem of factory farmed meats.

Hear me out, though: These chicken tenderloins are the perfect portion of lean meat, and for just two people the waste is nearly non-existent. I would estimate that for every bag of chicken tenderloins I purchase, I buy 2-3 responsibly raised whole chickens. These tenderloins are a handy alternative. And, lets be real, there are some things that I am just not willing to give up on our quest to sustainability.


I’d like to share a recipe for cracker-coated chicken tenderloins, with a spicy, peppery kick. However, you can easily substitute your favorite cut of chicken for the tenderloins. Maybe you choose a breast, or a wing, or a thigh. Whatever blows your skirt up, sister.


For the chicken, please gather:

  • 2 farm-fresh eggs, beaten
  • 1 1/2 c. finely-crushed crackers of your choice
  • 1/2 c. whole wheat flour
  • 2 T. steak seasoning (I used Caribbean Trading Company’s Spicy Pepper Steak seasoning)
  • 4 chicken tenderloins, thawed

For the green beans, round up:

  • 1/2 pound of garden-fresh green beans (we also used some purple beans)
  • 2 T. butter
  • 2 cloves minced garlic (bonus points if it’s from your garden!)
  • 1/2 of a small red onion, sliced

Preheat your oven to 350*, and lay out the flour, beaten eggs, and cracker crumbs (in that order!) in shallow bowls to dredge and coat the chicken. Then, mix your steak seasoning with your cracker crumbs.

Prep a cookie sheet by placing a wire rack on top - this will allow air to circulate all around your cracker-coated chicken, giving it a super crunchy texture.

Then, dredge your chicken (flour, then egg, then cracker crumbs) and place on your wire rack/cookie sheet. Bake for about 20 minutes, or until the chicken juices run clear. The larger cuts of chicken, the more cooking time. Tenderloins cook up really quickly.

While you’re waiting for your chicken to bake, melt your butter in a skillet, and toss in your onions, garlic and green beans to saute. Let these babies cook until the onions are caramelized (but don’t burn the garlic!). By the time your chicken is done, your beans will be ready to eat, too!


I also whipped up some dipping sauces for the strips: honey mustard and buffalo ranch. Just mix honey and mustard in one dish, and buffalo sauce and ranch in another. Boom.


If you’d like to try some Caribbean Trading Company products, just enter our giveaway below. What I love about Caribbean Trading Company is all of their seasonings are all-natural and contain NO MSG or fillers. What you read on the ingredient label is what you get. And trust me, you’ll be able to identify and pronounce every element. One winner will be chosen on August 31 for the prize of Caribbean Seasonings Gift Pack, valued at $45!

a Rafflecopter giveaway

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5 comments:

  1. I will be trying this! Haven't tried many oven-baking recipes but I love the sound of it.

    ReplyDelete
  2. This looks delicious! I love trying new recipes and spices in the kitchen.

    ReplyDelete
  3. I love trying new recipes and spices. I'll have to give this one a try! They have a season for just about every thing, so I'd probably use them on chicken, steak, and shrimp! :)

    ReplyDelete

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