Crispy Chicken Tenders

Chicken Tendersmc
January 29th, 2014
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My husband and I come from very different families. One of the things that differs from his to mine is the meat intake. His family is definitely what I would consider to be carnivores, while my family loves cheese and bread the most. I would much rather eat some kind of cheesy full of carb meal and he could skip on the carbs to eat a 95% meaty meal. I will eat meat but my 2 and a half year old son will straight out refuse any kind of meat (he inherited from my side of the family). The only animal he will consider eating is salmon (maybe.. sometimes.. ok! rarely). It’s hard having a little vegetarian and a huge meat eater at home for when it comes to meal planning and I’m not even counting my 5 week old newborn, who knows where he’ll find himself on the spectrum.  I bet you’re thinking that this recipe changed everything, that my kid started eating the tenders huh? nope. He still hates meat. I however loved this recipe and my husband adored it. I’m almost certain that both my carbivore family and his carnivore family would love it too.

As usual, when it comes to dinner meals, my photos are less than stellar. I’m not sorry, these tenders were really good.

Crispy Chicken Tenders

Prep. Time: 20 minutes
Cooking Time: 12-14 minutes
Yield: 4 portions

Ingredients:

  • ½ cup all-purpose flour
  •  ¼ + ¼ tsp Sea Salt
  • ¼ + ¼ tsp Freshly Ground Pepper
  • 2 eggs
  • 4 cups corn flakes, crushed (gives 1 crushed cup)
  • 1 tbsp dried Dill
  • 1 tsp garlic salt
  • 1 ½ lb boneless and skinless chicken breast, cut into ½” strips.

Directions:

  1. Preheat oven to 400°F. Line baking sheet with parchment.
  2. In a bowl, season the flour with ¼ tsp each of salt and pepper. Set aside.
  3. In a second bowl, beat eggs and set aside.
  4. In a third bowl, mix crushed corn flakes with dill, garlic salt and ¼ tsp each of salt and pepper.
  5. Dredge chicken strips into flour, then dip into eggs and finish into corn flake mixture.
  6. Place strips on prepared baking sheet and cook 6-7 minutes on each side (total of 12-14 minutes).
  7. Serve with Ranch dipping sauce.

This recipe can be prepared in advance and frozen. Freeze the chicken strips on the baking sheet and transfer to a zipper bag when frozen. Cook from frozen, can take up to 20 minutes.

This recipe was not taken from any one source. I took ideas from here and there and adapted it to what I had on hand.

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