Camping is one of my favorite budget-friendly activities. Whether it’s a girl’s trip or a family affair, count me in! You know what goes hand in hand with camping? S’MORES! And boy, do I have the easiest version of that camping menu classic for you. This skillet S’mores Dip recipe is the cleanest, mess-free way to serve s’mores! Zero mess, zero fuss. All you need is just 3 ingredients and a box of graham crackers; this is the easiest dessert ever!

Here in Tennessee, the weather stays hot until October, so I always associate camping with early autumn. It’s something I look forward to sharing with my daughter now that she’s 3 and a little more adaptable. You already know this s’mores dip will be on the menu for our next camping trip! It gives us all the flavors and fun of s’mores with minimal cleanup. Plus, it’s perfect for little hands (and big hands, too!) to dip and enjoy. Just be careful to not touch the skillet—she’s hot!

What is S’mores Dip?

I think most of us are familiar with traditional s’mores: graham crackers sandwiched with a layer of chocolate and a big toasted marshmallow. Well, with my s’mores dip recipe, we’re ditching the roasting stick and building our s’mores right in a cast iron skillet! I layer semi-sweet chocolate chips AND white chocolate chips for the ultimate indulgence (but on a budget, of course), then top it all off with mini marshmallows. Everything melts together in the oven (or on a hot grill or over a campfire if you have the right set up), and voila! You have a delicious, ooey-gooey s’mores dip to scoop up with graham crackers.

What Else Can I Add?

This is one recipe you really can’t mess up! Feel free to get creative and add your own twist. Some fun ideas include:

• Peanut butter or butterscotch chips
• A drizzle of caramel sauce on top
• Dollops of peanut butter between the chocolate and marshmallow layers
• Chopped nuts (peanuts, almonds, pecans) mixed in with the chocolate chips
• Instead of graham crackers, try dipping with cookies, fruit, or pretzels/Ritz crackers (salty and sweet is always a winning combo!)

Do I Need a Cast Iron Skillet?

Cast iron heats up evenly and stays hot for a long time, making it the perfect vessel for this s’mores dip. The chocolate melts quickly and stays melted for longer in a cast iron skillet. However, you can make this recipe in any oven-safe dish or pan. Just keep an eye on the dip, as it may cook a bit faster or slower, depending on your dish.

Storage and Reheating Instructions

One of my favorite things about this s’mores skillet dip is how it can be reheated multiple times so nothing goes to waste. Just pop it back in the oven until warmed through and melty. You can also store any leftover dip in the fridge for 3-4 days in a microwave-safe container and reheat as needed.

how to make S’mores Dip – step by step photos

Preheat oven to 350 degrees. Spread 1 ½ cups semi-sweet chocolate chips on the bottom of your cast iron skillet.

Then, spread ½ cup white chocolate chips across the top of the semi sweet chocolate chips.

Top with 1 cup mini marshmallows. Bake at 350 degrees until marshmallows on top have puffed up and are starting to brown, about 8 minutes.

Turn oven on broil for 2 minutes, or until the marshmallows on top are toasted to your liking. Remove from oven and serve hot with ½ a box of graham crackers! Be careful, the cast iron skillet stays hot for a while. Scoop with care.

No camping trip or bonfire necessary; this easy skillet s’mores dip is a year-round treat I’ll be making on repeat!

 

Golden Homemade Chicken Tenders with a Sweet Honey Mustard

Hello, friends! I don’t know about you, but I absolutely love homemade chicken tenders or chicken fingers—especially when they’re crispy on the outside and tender and juicy on the inside. I make them with panko breadcrumbs and a bit of shredded coconut to give them a really great flavor.

To top it off, I whip up a little spicy honey mustard sauce that takes the whole dish to the next level. When I say they’re crunchy, juicy, and downright delicious, I’m not exaggerating.

Perfect Homemade Chicken Tenders: A Combination of Crispiness and Juiciness

When we talk about the perfect chicken finger, what are we really looking for? Well, it’s all about balance. You want a tender that’s crispy on the outside but moist and juicy on the inside. Achieving this balance starts with choosing the right kind of chicken.

For the best homemade chicken tenders, I recommend using chicken tenderloins if you can find them. These are the small, thin strips of meat that are naturally part of the chicken breast. They cook quickly and stay juicy, making them ideal for this dish. If tenderloins aren’t available, you can always use chicken breasts cut into strips. Just make sure they’re not too thick, or you’ll end up with a tender that’s golden brown on the outside but undercooked inside.

The Secrets to Making Perfectly Crispy Homemade Chicken Fingers

These are the little tricks I use to make my chicken fingers crispy, flavorful, and tender, with that extra delicious twist:

1. Panko Breadcrumbs and Coconut: Instead of using regular breadcrumbs, I use panko breadcrumbs and shredded coconut to create a unique, flavorful, and extra crispy coating for my chicken tenders. The panko gives them a light, airy crunch, while the coconut adds a subtle sweetness and extra texture.

2. Cornflakes and Cornmeal: To add even more crunch, I include crushed cornflakes and a bit of very fine cornmeal in the breading mixture. This combination really enhances the crispiness of the chicken tenders.

3. Seasoning the Breading: I always make sure to season the breading mixture with cayenne pepper (for a subtle heat in the background), smoked paprika, and salt. This way, the tenders are flavorful all the way through.

4. Proper Dredging Technique: I like to emphasize the importance of dredging the chicken in flour before dipping it in the egg mixture. The flour dries the surface of the chicken, allowing the egg to adhere better, which in turn helps the breadcrumb coating stick more effectively.

5. Oil Temperature: I always make sure to maintain the right oil temperature—about 325°F to 350°F—when frying. This ensures that the chicken tenders cook evenly and stay moist and juicy inside while becoming perfectly crispy on the outside.

How to Serve Chicken Tenders

Here are a couple of suggestions

Dipping Sauces

The right dipping sauce can take your chicken tenders to the next level. Honey mustard, barbecue sauce, ranch, or even a spicy sriracha mayo can add a delicious twist. If you’re feeling adventurous, try making your own honey mustard sauce at home. A blend of Dijon mustard, honey, a bit of lemon juice, and a touch of cayenne pepper will give your tenders a sweet and spicy kick that’s hard to beat.

Sides

Chicken tenders pair beautifully with a variety of sides. For a classic combo, serve them with French fries or a creamy coleslaw. If you’re aiming for a healthier option, roasted vegetables or a fresh garden salad are excellent choices. And don’t forget about the bread! A warm, buttery biscuit or a slice of garlic bread can be just the thing to round out your meal.

Suggested Pairings: A Culinary Match Made in Heaven

Pairing chicken tenders with the right sides and beverages can transform a simple meal into a feast.

Beverages

If you’re looking for a refreshing drink to accompany your chicken tenders, a cold glass of lemonade or iced tea is always a winner. For adults, a crisp white wine like Sauvignon Blanc or a light beer pairs perfectly with the tender, juicy chicken.

Salads

Chicken tenders are fantastic atop a salad. A Caesar salad with crispy chicken tenders, Parmesan cheese, and crunchy croutons is a hearty, satisfying meal. Or go for something lighter with a mixed green salad topped with sliced tenders, cherry tomatoes, cucumbers, and a balsamic vinaigrette.

Storing and Reheating: Enjoying Leftover Chicken Tenders

If you happen to have leftover chicken tenders (though I doubt you will), storing them properly is key to maintaining their deliciousness. Place the leftover chicken tenders in an airtight container and store them in the refrigerator for up to three days.

When it comes time to reheat, avoid the microwave if you can—it tends to make the breading soggy. Instead, reheat the tenders in an oven at 350 degrees F for about 10 minutes or until they are heated through and crispy. You can also use an air fryer for an even quicker option. Just a few minutes at 375 degrees F, and they’ll be as crispy as when you first made them.

Ready to Make Your Own Homemade Chicken Tenders?

Homemade chicken tenders are not only easy to make, but they’re also a crowd-pleaser. Whether you’re frying them up in a skillet or opting for a healthier baked version, you can’t go wrong with this classic dish. Serve them with your favorite dipping sauce, pair them with some tasty sides, and enjoy a meal that’s crispy, juicy, and downright delicious.

So, what are we waiting for? Let’s get cooking!

 

A Brief History of Chicken Tenders

While chicken tenders, also known as chicken fingers or chicken strips, might seem like a modern creation, they’ve actually been around for a while. They can be traced back to the 1950s in the United States. Some say they were first served in Manchester, New Hampshire, at the Puritan Backroom, a family-run restaurant that’s been a local favorite for decades. However, like many iconic dishes, the exact origin is up for debate. What we do know is that chicken tenders quickly became a staple in American cuisine.

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Frequently Asked Questions About Homemade Chicken Fingers

1. What is the best way to make homemade chicken tenders crispy?

To achieve crispy chicken tenders, use a combination of panko breadcrumbs and crushed cornflakes for the coating. Ensure the chicken is dry before breading and follow a three-step process: flour, egg wash, and breadcrumb mixture. Cooking them at the right temperature—baking at 400°F or frying at 350°F—will also help attain a perfect crunch.

2. How can you keep homemade chicken tenders moist and juicy?

Marinating the chicken tenders in buttermilk or a seasoned yogurt mixture for at least 30 minutes helps lock in moisture and tenderize the meat. Cooking them until they reach an internal temperature of 165°F ensures they are fully cooked yet still juicy. Avoid overcooking, as it can dry out the chicken.

3. Can you make homemade chicken tenders ahead of time and freeze them?

Yes, you can prepare and bread the chicken tenders in advance, then freeze them on a baking sheet before transferring to a freezer-safe bag. When ready to cook, bake them directly from frozen at 400°F for 20-25 minutes or fry until golden and cooked through. This method provides a convenient, homemade option for quick meals.

4. What are the best dipping sauces to serve with homemade chicken tenders?

Popular dipping sauces include honey mustard, barbecue, and ranch dressing, which complement the savory flavor of the tenders. For a spicy kick, try sriracha mayo or buffalo sauce. You can also experiment with sweet and sour or garlic aioli for different flavor profiles.

5. How should you store and reheat leftover chicken tenders?

Store leftover tenders in an airtight container in the refrigerator for up to four days. Reheat them in the oven at 350°F or in an air fryer to restore their crispiness, avoiding the microwave which can make them soggy. Ensure they are heated through before serving.

6. Can homemade chicken tenders be baked instead of fried?

Absolutely, baking is a healthier alternative that still yields crispy results. Place the breaded tenders on a wire rack over a baking sheet, lightly spray with cooking oil, and bake at 400°F for 15-20 minutes. The wire rack allows air circulation, helping the tenders cook evenly and stay crispy.

7. What kind of chicken should you use for making chicken tenders?

Chicken tenderloins are ideal due to their size and tenderness, but sliced chicken breasts work well too. Cut the breasts into uniform strips to ensure even cooking. Fresh, high-quality chicken will yield the best flavor and texture.

8. How can you make gluten-free homemade chicken tenders?

Use gluten-free breadcrumbs or crushed rice cereal for the coating, and substitute all-purpose flour with almond or gluten-free flour blends. Follow the standard breading and cooking process, ensuring all ingredients, including seasonings and sauces, are gluten-free for a safe and tasty meal.

9. How do you prevent the breading from falling off homemade chicken tenders?

Ensure the chicken is dry before breading and follow the proper dredging steps: flour, egg wash, then breadcrumbs, pressing the coating firmly onto the chicken. Let the breaded tenders rest for 10-15 minutes before cooking to help the coating adhere better. Avoid overcrowding the pan and handle them gently during cooking.

10. Can you make chicken tenders without using eggs?

Yes, you can substitute eggs with buttermilk, milk mixed with a little flour, or dairy-free alternatives like almond milk for binding the breading. These substitutes help the coating stick effectively while also adding flavor and moisture to the chicken tenders.

11. How do you make chicken tenders crispy without frying?

Baking or air frying are excellent methods for achieving crispiness without deep frying. Coat the tenders thoroughly and spray lightly with oil before cooking. Bake at a high temperature like 425°F or air fry at 375°F until golden brown and crispy.

12. What is the best temperature to cook chicken tenders?

For baking, cook at 400°F to 425°F for optimal crispiness and juiciness. If frying, maintain the oil temperature around 350°F. Always ensure the internal temperature of the chicken reaches 165°F for safe consumption.

13. How can you make chicken tenders healthier?

Opt for baking or air frying instead of deep frying to reduce fat content. Use whole wheat or gluten-free breadcrumbs and incorporate seasonings instead of excessive salt. Serving them with fresh vegetable sides or salads also enhances the nutritional value of the meal.

14. Can you marinate chicken tenders overnight?

Yes, marinating chicken tenders overnight enhances their flavor and tenderness. Use marinades like buttermilk with spices, citrus-based mixtures, or yogurt blends. Ensure the chicken is refrigerated during marination to keep it safe and fresh.

15. How do you make chicken tenders more flavorful?

Add a variety of spices and herbs to your breading mixture, such as paprika, garlic powder, onion powder, and dried herbs like oregano or thyme. Marinating the chicken in seasoned liquids or incorporating grated parmesan into the coating can also boost flavor significantly.

16. How do you prevent chicken tenders from drying out in the oven?

Marinating beforehand and coating them properly helps retain moisture. Bake at the appropriate temperature and avoid overcooking by checking for doneness when the internal temperature reaches 165°F. Using a wire rack allows even cooking without drying out the meat.

17. What sides go well with chicken tenders?

Classic sides include French fries, coleslaw, and mashed potatoes. For healthier options, consider roasted vegetables, steamed broccoli, or a fresh garden salad. Macaroni and cheese or corn on the cob also pair deliciously with chicken tenders.

18. How do you make spicy homemade chicken tenders?

Incorporate spices like cayenne pepper, chili powder, or hot sauce into the marinade and breading mixture. You can also serve the cooked tenders with spicy dipping sauces such as buffalo sauce or spicy mayo to add extra heat.

19. How do you reheat frozen chicken tenders?

Preheat your oven to 375°F and place the frozen tenders on a baking sheet in a single layer. Bake for 15-20 minutes, or until they are heated through and crispy. An air fryer set at 370°F for 10-12 minutes is another effective reheating method.

20. How do you make crispy homemade chicken tenders in an air fryer?

Preheat the air fryer to 375°F and arrange the breaded tenders in a single layer, avoiding overlap. Lightly spray with cooking oil and cook for 10-12 minutes, flipping halfway through, until they are golden brown and reach an internal temperature of 165°F.

Whether Colorado regulators even thought about Joe Emerson isn’t known. Emerson is the Alaska Airlines pilot who took psychedelic mushrooms, had a friend drive him to the airport, and took a jump seat on a flight to San Francisco last October. But Emerson did not stop there.  When airborne, he moved into the cockpit to pull levers to shut down the engines, a move that could have taken the lives of all 83 on board.

Nevertheless, regulators from Colorado’s Department of Revenue have finalized the regulations surrounding so-called psychedelic-assistant therapy to begin in 2025. Colorado is joining Oregon in the legalization after voters approved it in 2022.

The new regulations establish Colorado’s psychedelics industry by growing mushrooms, operating a therapy center, or manufacturing psilocybin edibles now with guidance on how to do all of the above legally.

 Licensing processes for psilocybin mushroom growers, manufacturers, and drug testing labs are included, as well as so-called “healing centers” where psychedelic-assisted therapy will take place. 

Depression and end-of-life distress are among the promised treatments.

The rules spell out permitted and prohibited actions at each of the businesses, offer strict guidance on waste disposal, define drug serving sizes and product labeling requirements, and set penalties for individuals caught breaking the laws, among other things.

Another unit,  the Colorado Department of Regulatory Agencies, did set out regulations for people who supervise individuals under the influence of a psychedelic experience. It’s unclear what happens if someone under supervision but on psychedelic mushrooms attempts something like taking down an airplane.

Emerson, who was restrained by the Alaska crew, on the ground faced 83 counts of attempted murder, but prosecutors backed off those charges. Instead, they are going with 83 counts of reckless endangerment. It remains to be seen if there is a plea agreement or trial later this year.

When all this occurred, it is believed that Emerson was experiencing hallucinogen-persisting perception disorder, which is caused by someone taking\ psychedelic mushrooms.

The bottom line for the new regulations is that it’s now legal in Colorado for people 21 and older to possess, share, and use magic mushrooms, including psilocybin, psilocin, DMT, ibogaine, and mescaline not extracted from peyote.

People 21 and older may also grow psychedelic mushrooms in a private residence as long as people under 21 are kept away from them.

(To sign up for a free subscription to Food Safety News, click here.)

Many people tell me this is one of their favorite recipes from my cookbook, Ready For Dessert. In addition to these fantastic Coconut-Dipped Chocolate Macaroons in it, you’ll find the much-loved recipe for Fresh Ginger Cake, which makes a fantastic dessert served with sliced, juicy peaches or flavorful strawberries and raspberries in the summer, or tangy lemon cream in the winter, as well as my other most frequently requested recipes.

I’m often asked about the different between Parisian macarons and American-style macaroons, like these. Both are egg white-based, however the European version (which was invented in Italy) uses almonds whereas the American ones use coconut. There’s some dispute about how the American ones came to be made of coconut; one theory is that European immigrants who came to the United States couldn’t get almonds, or they were too expensive, so they used coconut.

Another theory is that European companies wanted to ship their macarons over longer distances, so swapped out coconut for the spoilage-prone nuts. Others credit Franklin Baker, an American flour miller, who found the then-exotic shredded coconut more interesting (and less-expensive) to use than nuts. Either way, I like all kinds of macaroons…or macarons.

The French do make coconut cookies, which are called Congolais or Rochers à la noix de coco, usually shortened to Rochers coco, or coconut “rocks.” I’ve not seen them dipped in chocolate in any French bakery – but why not?

I’ve tweaked this recipe over the years and tested them with flour alternatives, which I’ve noted in the headnote in the recipe, and they come out great. You can even skip swiping the bottoms in bittersweet chocolate if you wish. No matter how you make them, I hope they become one of your favorite cookies, too.