Hey, Let’s Talk! Baked Chicken Tenders

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By: Van Reech

A few years ago before I learned the “Thick Black Iron Pot” trick of frying Catfish up right I used to coat the fillets with Tabasco Sauce and dust them in the prepared cornmeal mixture and bake them in the oven. They were very close to the fried fish I loved and we ate them at least once a week so when I saw Alison Roman’s recipe for Baked Tenders I knew I had to try them.

She says,”(… ) Eat these leftover for lunch or serve it to others, and enjoy a rarer fruit: the feeling you’ve just let someone experience your art.” She also has a great sounding Greek yogurt dipping sauce that I can share with you if you’re interested (reechjr@yahoo.com with thetitle ‘Greek’ or call 318-540-7500) but in the interest of brevity let’s just talk about the tenders. Get 1 ½ pound of skinless chicken tenders (or breasts cut lengthwise) and, working a few pieces at a time, toss them in a mixture of allpurpose flour that is heavily salt and peppered with 2 teaspoons of paprika added (I forgot this step and added over the bread crumbs at the end and it was okay this way, too). Shake off excess and dip in an egg wash of 2 beaten eggs then in a mixture of 2 cups of coarse ground bread crumbs. Place breaded strips of a foil lined cookie sheet, drizzle with olive oil and bake in a preheated 450 degree oven for 6 to 8 minutes (it took about 10 in my GE Hotpoint electric oven) or until they start to brown. Turn over with tongs and cook the other side the same. Just to be smart aleck I sprinkled some ‘Slap Ya Mama’ on two and they tasted kinda like Popeyes’ Tenders. I’m thinking next time that a little Parmesan Cheese mixed in with the bread crumbs may be good, too. But don’t these all sound so good?


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