Tag Archives: chicken tenders

Juicy Chicken Tenders (simple and versatile)

19 Oct

Took out some frozen organic chicken breasts the other day for a play date that got cancelled and between one thing and another, I hadn’t done a thing with them. And it was time.

So, it’s 9 p.m. and I’ve finally got the kid asleep and some order in the kitchen — indeed, an uncharacteristic bit of sparkle, as I went in with more extreme products than usual — and a small glass of wine waiting for me (which will probably be sitting there tomorrow morning, untouched…) and it’s time to cook.

What To Do? It’s not like I have hunger to inspire me or energy to leaf through books or any exciting new vegetable I want to experiment with. I just want the damn chicken cooked so I can get to bed because 5:30 a.m. will be here before I know it.

So, basic chicken tenders will do. They are simple, but the cheese, garlic and Italian seasonings keep them from being boring. I don’t pound them too much, as I want them juicy and thick.

Tomorrow I can slather them in sauce and cheese, stick them in the oven and call them chicken parmesan if I like, or pack them up for Leandro’s lunch with some ketchup on the side, or roll them up in a wrap or slice them into a salad for myself. There’s not enough to freeze, but they’ll be fine a couple of days in the fridge once they are cooked and they will certainly be handy. They will make two meals each at least for me and the kid.

So, bang-bang, chop-chop, and they are done in no time! Nitey-nite!

Simple and tasty

Simple Juicy Chicken Tenders

Two boneless chicken breasts (about 1lb), pounded to evenness – 1 inch or less

½ cup Italian style bread crumbs or plain breadcrumbs seasoned with a Tbs of Italian herbs

1 Tbs grated grana padano or parmigiano reggiano

2 cloves garlic, minced

Salt and pepper to taste

2 Tbs vegetable oil

Preheat oven to 350°F. Slice chicken breasts into long strips (cutting with the grain).

Place breadcrumbs, cheese, garlic and seasonings in a bag. Pour oil into a bowl. Dip chicken strips into the oil, then place in bag. Seal bag and shake to coat chicken thoroughly. Lay strips on greased baking sheet (or – even better, ridged rack).

Bake for 20 minutes, turning once. For greater crispness, place under the broiler for five minutes.

 

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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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