Ok douche, go ahead and call it mud. My husband DID have halitosis. We addressed it after I talked to you girls on here and guess what? Years later, no problem. Mofongo, you're a cunt. Eat shit. ~anonnamus
The easiest chicken tender recipe I use is to cut chicken breasts into whatever size you want and have two bowls. One with milk, the other with flour, salt and pepper. Dredge in flower mixture, then milk, then flour again. Let sit on a baking rack while you finish all the chicken. Heat olive oil in nonstick pan and pan fry the pieces.
I make this is large batches and freeze. I use it in my favorite chicken scampi recipe and on salad.
Another thing we’ve done in the past is marinate the chicken overnight in pickle juice before the above steps and it’s fabulous.
I don't do a recipe. Just let cut chicken sit in buttermilk for awhile. Then drain, and dip in a mix of panko, flour, parm cheese, and herbs/spices of choice. Then fry. H likes to do a classic flour-egg-panko breading.
We cater from a place that makes honey mustard chicken fingers and they are incredible. They use honey mustard as the glue instead of an egg mixture. Amazing.
The ones I do are not crunchy but I marinate them in pickle juice and then coat with egg and then a mixture of panko, breadcrumbs, Italian seasoning, salt and pepper.
My biggest tip is to season the egg/milk (or buttermilk) mixture before you dip in crumbs with hot sauce, spices, mustard etc Much more flavorful than seasoning the crumbs!
I normally dip then roll in crushed Ritz or toasted bread crumbs and bake.
This is my family's favorite: Sprinkle chicken with garlic powder and season all on one side only.
Coat in flour, dip in egg, then coat with Progresso Panko Italian style breadcrumbs (they are hard to find, only 1 store has them here, sometimes they are out. I often order 6 boxes from Amazon).
Spray with Pam, and bake in the oven at 400 for 10 minutes each side. Spray with Pam when you flip them. I have an air fryer type sheet for the oven but before I bought that I just put a cooling rack (sprayed with Pam so it doesn't stick) on top of a cookie sheet so its elevated and stays crispy.
This recipe has evolved over time. I used to pan fry but this is healthier and just as crispy.
I marinade the chicken in some (dill) pickle juice for a couple hours, then slightly dry them off, dip in flour, egg wash, panko. Shallow fry in avocado (or some other neutral/high smoke point oil). Then dip in your favorite sauce(s). They are the best. The pickle juice makes them so tender and keeps them juicy. Even if you don't like pickles, try it. H isn't a pickle fan and he loves them.
I've tried a million recipes in the air fryer or oven fried, and while they are good and healthier, there is nothing like frying them in oil.
Not classic chicken tenders, but a super easy and tasty thing we do is baking chicken strips (or breasts) on a sheet pan with a combo of olive oil, good sharp/nutty cheese, salt/pepper, and panko piled on top.
Post by basilosaurus on Jun 27, 2022 19:12:28 GMT -5
I use atk for baked with panko. Turns out perfectly every time. I once made it when I had a couple friend and their preschooler over, and kid said it was the best meal mom ever made. She snort laughed at that.
When my sister was doing keto when I visited I subbed pork rinds for the panko.
I do experiment with herbs and spices. This is the general template. They freeze really well, too. I made sister a ton for her deep freezer when one nephew was infant and the other preschool. This link looks like my template