I guess I get to call this my first recipe. There are the basics: dredging, dipping in egg, then coating with breadcrumbs… But the spices. Oh, the spices! They added just a little kick to the tenders, but the spices were not overwhelming.
Here’s what you’ll need:
- 1 pound chicken tenders
- All-purpose flour
- Paprika (sweet or hot? you decide!)
- Poultry seasoning
- 2 eggs
- One spoonful dijon mustard
- Japanese panko
- Toasted breadcrumbs
- 3 tablespoons Olive oil (more as needed)
- Salt & pepper
- Several dishes to dip chicken in (I used a loaf pan, a large bowl, and a casserole dish… it’s what I have!)
In your first dish, cover the bottom with the all-purpose flour. Sprinkle paprika & poultry seasoning over the top of the flour and mix together. In your second dish, whisk eggs and dijon mustard together. In the last dish, cover bottom with panko and breadcrumbs tossed together.
L to R: Chicken, Flour, Eggs, Panko
Coat all tenderloins with flour mixture, egg mixture and panko mixture (in that order, please!), and place on plate until ready to fry.
Dredging the Chicken
Dipping Chicken in Mustardy Eggs
Coating in Panko
Heat olive oil in sauté pan over medium heat. Depending on how big your pan is, place 3-4 tenders in pan (no crowding!). Cook for 2.5-3 minutes on each side until center is no longer pink and juices run clear (you can also use a meat thermometer). Use more olive oil for each batch if needed until all tenders are cooked.
Place tenders on paper towels to drain. Immediately salt and pepper each side of the tenders (S&P has a tendency to stick better when things are fresh out of oil). Enjoy!!
Yum!
I’m not quite sure I’ll be buying premade chicken tenders or nuggets ever again. These were so easy to make, and I knew exactly what the ingredients were (hello, pink ice cream chicken! EW!). P and I thoroughly enjoyed these and I’m certain they’ll be on the menu again soon 🙂
I’ve been determined to successfully fry something for quite sometime. See, what usually happens is that the outside cooks before the inside so I have a nice crispy breading and raw meat inside 😦 I might have actually conquered frying this past week!
I saw a chicken schnitzel recipe a while back that looked really, really (no, I mean REALLY) good. My mouth was watering just at the sight of it. Well, according to several dictionaries, a schnitzel is a veal cutlet that is breaded and fried (basically a conglomeration of what all the dictionaries said). Uhoh… Frying??? Yikes. I decided to give it a shot anyway–I had backup plans just in case!
Look at this beauty after frying up a couple of schnitzels for P and me!!
Perfectly Crispy Chicken Schnitzel
So here’s what you do:
Take enough boneless, skinless chicken breasts for however many of you there are. Pound them between wax paper until they are 1/4″ thick. Dredge them in flour, dip them in beaten egg, and coat them in plain breadcrumbs. Season both sides with salt and pepper. Heat about 3 tablespoons of olive oil in a large saute pan over medium heat. Place one or two schnitzels (depending on how big your pan is) in the oil and cook for 2-1/2 to 3 minutes on each side (until golden brown and juices run clear). Drain on paper towels and enjoy!
That’s it–seriously! That’s it! Phil’s came out a little crispy, but the heat was too high. He doesn’t seem to mind a few burnt spots. I turned the heat down for mine and it came out perfectly golden brown 🙂 We enjoyed it with our regular condiments (ketchup for me, mustard for him), but next time I make this I will probably make a lemon butter sauce to drizzle on top. ::licks lips:: Yum!
- 1/4 cup butter
- 2 cloves garlic, minced
- 1/4 cup and 2 tablespoons dry bread crumbs (I substituted panko just because I like it better)
- 1/4 cup freshly grated Parmesan cheese (I used good old Kraft… Didn’t feel like shelling out the $$)
- 3/4 cup shredded Cheddar cheese
- 1/8 teaspoon dried parsley
- 1/8 teaspoon dried oregano
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon salt
- 4 skinless, boneless chicken breast halves – pounded thin (Forgot to pound it… turned out just fine)
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
- In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
- Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9×13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture. (I laid out a layer of panko on the bottom of the pan to help the bottom stay a little more crispy. It seemed to work).
- Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Serves 4.
Okay, so I must admit that this was the second time I’ve *tried* a Garlic Chedar Chicken recipe. The first recipe I tried was NOT good. I don’t even remember what happened except that there was a lot of poultry seasoning involved. This one from AllRecipes is so good, though! I made a couple of substitutions just because and forgot to pound the meat, so I was hoping it would be okay. I even burned the garlic when cooking it (turned away for just a second!! Isn’t that how it always happens???), and it was STILL fabulous!
from Rachael Ray: 30 Minute Meals
4 pieces (2 full breasts) boneless, skinless chicken
1 lime
1 small onion, quartered
1 bay leaf
2 stems fresh oregano (I used half a palmful of dried)
1 can (14 ounces) no-fat chicken broth
1 cup water
Coarse salt, to taste
2 tablespoons tomato paste (I like the stuff that comes in a tube)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Rub chicken breasts with the juice of 1 lime to tenderize (I forgot to do this part, so I added the lime juice into the mixture at the end. It tasted VERY good!). Place chicken in a pan with next 5 ingredients. Bring to a boil, reduce heat to medium, and poach for 15 minutes. Drain and transfer chicken to a bowl. Discard oregano stems, bay leaf, and onion. Shred up chicken with 2 forks. Add tomato paste, seasonings, and bit of salt. Work the paste through the chicken evenly.
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I used this filling for soft tacos on Monday night. We put the mixture in flour tortillas, and topped it with non-fat sour cream, shredded lettuce, diced tomato, and shredded cheese. I made guacamole (the cheater’s way: two avocados and a guacamole spice packet) for the chips. It was a yummy and easy NYE recipe 🙂
The Yummy Side of Life... 