Friday, August 14, 2009

Oven Fried Chicken Tenders

Thaw chicken tenders, dip in flour/cornstarch, melted butter, crumb mixture: bread crumbs, Club cracker crumbs, Lays potato chips (the kind that stack), pepper, thyme. Lay on a rack on a broiler pan, bake until golden (350-400 degrees).
Served with pickled beets, bread & butter pickles, boiled potatoes, cream gravy, fried corn: cut corn off cob, saute in butter with onions, used broth from simmering cobs to cook like a risotto until corn is tender and liquid is evaporated. Then add breading from chicken (had been set aside at the beginning), and fry until crisp.

No comments:

Post a Comment