![]() It helps to make more bits of breading cling on for maximum textural goodness. ![]() One trick to getting more of those all important crispy bits is drizzling a bit of buttermilk into the breading mixture before dipping the chicken in it. Then they’re dredged in a beaten egg mixture and coated in the flour mixture again. I like a bit of smoked paprika and garlic and onion powder along with the all important salt and pepper, though you can adjust those according to your preference. Rather they are sliced boneless skinless chicken breasts that spend about a half hour marinating in buttermilk with a bit of salt.Īnd then they are dredged in a mixture of flour and cornmeal and a smattering of seasonings. I want them almost as often as I want pizza.Īnd I’ll be honest that these are not tenders, in the strictest sense, because they do not come exclusively from the tenderloin of the chicken. It’s not that I don’t love a broad range of cuisines, from Sichuan fish-fragrant eggplant to Mediterranean baked sweet potatoes with marinated feta to Indian-inspired Bombay rolls.īut sometimes I just want the glorious breaded white meat middle-American kid food that is usually called the chicken tender but also goes by the name chicken strip or chicken finger. (Though crispy roasted potatoes will work, too.)Īnd I’ll be honest that is pretty much every day. There are days when all I want to eat are crispy chicken tenders.Īnd maybe some french fries.
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