Baked Chicken Tenders (with hint of curry option!)

19 May

The best defense is a good offense, even when it comes to protecting your family from encroaching fast-food predilections. So I keep trying to build a better, healthier, more attractive chicken tender that I can freeze and have on hand any time a drive-thru strikes me as a really good idea.

These chicken tenders are a variation on a Rachael Ray recipe — and you thought this was a Rachael-free zone, didn’t you? C’mon, the woman is everywhere! Even here. And certainly on all the search engines!

I like to think my version of chicken tenders has a bit more pizzazz, but we all have our vanities.

Bottom line: these are easy, freezeable and adaptable and they helped carry me through another semester of packed lunches for pre-K. My kid and his grandfather both loved the subtle curry flavor (which bodes well for our next Indian buffet lunch!). You can really season it however you like; the infrastructure of the recipe is very sound.

Baked Chicken Fingers with an optional hint of curry (freezeable!)

2 lbs chicken breasts, pounded to an even thickness (do not pound thin, just even them out) and sliced, against the grain, into generous strips

Salt and pepper for seasoning chicken strips

2 cups flour

2-3 cups breadcrumbs, unseasoned

½ -1 tsp salt

2 Tbs dried parsley

2 -3 Tbs curry powder (optional; see herb options, below)

2-3 Tbs your choice dried oregano/basil/Italian herbs/French herbs (if you decide against the curry)

 3 eggs

¼ cup milk

Preheat oven to 375°F. Season the tenders with salt and black pepper. In a shallow dish, season the flour with salt and pepper. In a wide bowl, beat the eggs with the milk. In a third dish (shallow), place the breadcrumbs and season with salt, parsley and either the curry powder or the herb blend. Be generous with the herbs.

Dredge the chicken strips in the flour to coat. Shake off excess flour. Dip the strips in the egg to coat. Then coat with breadcrumbs. Place chicken strips on a baking sheet, or, ideally, a rack that lets them heat all around. Bake in the oven for 15 minutes, turning once.

Once cooled, I pop them into freezer bags and take them out as needed for lunches and such, reheating at 325°F for ten minutes.

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