I've been AWOL, but I've been cooking! So, I thought I'd play a little catch up.
These are some baked chicken tenders I'm working on. I don't think there are many baked chicken tenders worth eating, but I'm also too lazy to deep- or shallow-fry on a weeknight or pretty much anytime I am craving crunch-crusted chicken. These weren't a bad start.
TO INSANITY ♔ AND BEYOND▲, and 4 other people added this photo to their favorites.
arielgoebel 11 months ago | reply
I thought this were churros at first. I love both churros and chicken fingers though, so it's all good.
bprespondek 11 months ago | reply
Completely beside the point, but what are the side dishes looking all delicious and out of focus? I might actually die if I don't know. Really. I'm not even exaggerating.
smitten 11 months ago | reply
One is the Summer Squash and Potato Torte (on the site and in another photo in this series) and the other was a quick clean-out-the-fridge sauté of minced white onion, bacon, and corn. And butter. It was so wrong.
Beanwean 11 months ago | reply
I've been fiddling with the same oven-fried chicken recipe all spring/summer too. I find panko is great for a crispy crust, but only the first day--they sog for leftovers. Cornflakes stand up better both day 1 and 2, but have that cornflake-y flavor that I don't always want. My last attempt combined both, only because I didn't have enough of either. For sure marinating in buttermilk with lots of chopped garlic and some cayenne and black pepper is the way to start...
smitten 11 months ago | reply
I completely agree. Don't like the cornflake flavor, find that all baked tenders don't stay crisp (and many dry out quickly). These were cornmeal crusted and had a great crunch which held up well, but cornmeal does have that flat grit factor. Honestly, when you fry tenders, they get crisp, stay crisp, stay moist and are extra-delicious. If done correctly, 99% of the oil stays in the pan. But even I don't want to heat up a skillet of splattering oil on a hot day.