Halladay's products are created for busy families. Just add a few fresh ingredients to our delicious blends and create memorable meals and party items. We're a great alternative to "run of the mill" foods and seasoning blends. Our mixes are all-natural, GMO-free and MSG-free. These blends are delicious as dips or to add instant flavor to your family dinner. The cooking possibilities with Harvest Barn are endless!
1 lb chicken tenders
1 cup buttermilk
1 cup panko crumbs
1 to 2 of Halladay's Dip Seasoning of choice
Preheat air fryer to 360 degrees
Let chicken soak in buttermilk at least 1 hour or overnight
Mix panko with Halladay's Seasoning of choice
Place in a resealable bag
Remove and drain chicken from buttermilk
Add chicken to the bag of crumbs shaking to coat
Lay in single layer in air fryer, spray with cooking spray if desired
Cook for about 10 min.
1 lb chicken tenders
2 Tbsp. Halladay’s Garlic Parmesan Dip and Seasoning Blend
2 eggs, well beaten
½ cup Panko crumbs
Preheat air fryer to 400°F. Prepare to dredge chicken by adding Garlic Parmesan Seasoning, eggs, and panko crumbs to their own plates or shallow dishes.
Dip chicken into Garlic Parmesan seasoning, then egg mixture, then panko crumbs, make sure to cover both sides.
Place tenders into the air fryer basket in a single layer; spray the top with some cooking spray. Fry for 7 minutes, then flip over. Spray the tops again and fry for another 6 minutes, or until golden brown. Serve with your favorite dipping sauce.
1 lb chicken tenders
¼ cup flour
2 eggs
1 Tbsp Halladay’s Garlic Chipotle Dip & Seasoning Blend
1 cup plain bread crumbs
½ cup cooking oil
½ cup shredded cheddar cheese
½ cup salsa
Sour cream, for garnish
Beat together the eggs with the Halladay’s Garlic Chipotle seasoning. Set aside. Add flour to a shallow dish. Add bread crumbs to a separate shallow dish.
Coat tenders first in the flour, then the seasoned egg mixture, then the bread crumbs.
Heat oil over medium high heat. Fry tenders in oil, approximately 3 to 4 minutes per side. Top the chicken with cheddar cheese, cover until cheese is melted. Top with salsa and a dab of sour cream if desired. Serve with salad or rice and beans.
1 Medium onion, thinly sliced
2 Tbs olive oil
3 oz cream cheese, softened
1/4 cup sour cream
1/2 cup mayo
2 Tbsp. Halladay's Bacon Cheddar Onion seasoning
1 cup cheddar cheese, shredded
2 to 3 slices crispy cooked bacon, crumbled
1 cup chopped cooked chicken, optional
Preheat oven to 350°F. Sauté onion in olive oil until caramelized.
Combine cream cheese, sour cream, mayo, and Bacon Cheddar Onion Dip in a bowl. Fold in cooked onions, cheese, bacon, and chicken if desired. Bake in pie plate or small baking dish for 20 to 30 minutes, or until hot and bubbly. Serve with pita chips or French bread.
2 Tbsp. oil
1 cup Monterey Jack cheese
4 Tbsp. cilantro, chopped
2 Tbsp. Halladay's Maple Habanero Seasoning
12 4-inch corn tortillas
2 cups chicken, cooked and shredded
Preheat oven to 350˚F. Heat oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften to make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm. Combine cheese, cilantro and seasoning. Divide cheese and chicken evenly among tortillas. Roll up each tortilla and place seam side down in a greased baking sheet. Bake until crisp and slightly browned, about 15-20 minutes. Serve with Maple Habanero Dip, optional. One package of Maple Habanero Seasoning will yield enough for the above recipe as well as a batch of dip, if desired.