Wednesday, November 16, 2016

Crunch Time


I just realized a few days ago that Thanksgiving is next week! How did it sneak up on me!  I've got some big planning to do in a short time.  This is also crunch time for me at work. Since I work in a cafe & bakery, we are very busy for the holidays. We do full catered dinners for Thanksgiving, about 300 pies just for one day, and a multitude of other things. We work hard and late, but we try to have fun while we do.

In times like these, I struggle to cook because I'm too tired or it's too late.  If I do cook, I try to make really easy stuff.  I made these Oven "Fried" Chicken Tenders the other night.  It was pretty quick to do and the cleanup was way better than getting the fryer out.  No, these aren't healthy, just easy.  The ingredients for the coating give it a good crunch and a great flavor.  These are great with Ranch or Buffalo sauce.  It was quick, easy, and darn tasty!  Enjoy!

OVEN "FRIED" CHICKEN TENDERS
FOR THE MARINADE:
4 boneless, skinless chicken breasts
1 1/2 C buttermilk
Seasoned salt, to taste (like Lawry's)
1 1/2 teaspoons smoked paprika
1 teaspoon black pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
4 T butter

FOR THE DREDGE:
1 1/2 C flour
1 1/2 C panko breadcrumbs
1/2 C cornmeal
Salt, to taste
2 teaspoons garlic powder
2 teaspoons smoked paprika
1 teaspoon black pepper
2 teaspoons onion powder

Slice the chicken into tenders and put them into a casserole pan or something to marinade the chicken in.  Mix the buttermilk, seasoned salt, black pepper, garlic powder, onion powder and paprika together.  Pour the mixture over the chicken and marinade at least 30 minutes.

Preheat the oven to 400 degrees.  Mix the dredging ingredients together.  Melt the butter in the oven on a large sheet pan.  Press the chicken into the flour mixture, back into the buttermilk, and then back into the flour.  Place the chicken fingers on the sheet pan in the butter.  Bake the chicken for about 15 minutes.  Turn it over and bake for an additional 5-7 minutes or until the chicken is browned and done through.

Adapted from Carlsbad Cravings

2 comments:

  1. These sound easy and delicious, especially as I'm rushing around for the holidays. The kids are sure to like them.

    ReplyDelete