Thursday, August 11, 2011

Ridiculously Delicious Chicken Tenders

I need to start of by apologising for this rather thoughtless photo. I was so hungry and excited about my chicken tenders that I forfeited any possibilities of plating this in a way that looks as delicious as it tastes!
They are almost as effortless as buying a box of frozen ones...well maybe not, but the result and lack of preservatives/mystery ingredients makes it worth while!

I marinate the tenders in chopped rosemary, garlic, buttermilk, thyme and mustard then dredge them in parmesan panko breadcrumbs. That's it- The rest of the work relies on your oven! You can make a big batch and freeze them for future use and if you're feeling particularly naughty you can fry them but I really don't think there's any reason to as they are so incredible baked!

4 Chicken breasts cut into 1 inch wide strips
1 tablespoon dijon
1 tablespoon whole grain mustard
1 teaspoon extra virgin olive oil
1 tablespoon buttermilk
1 teaspoon chopped rosemary
2 large cloves garlic grated on a microplane
2 cups panko crumbs
1/4 cup finely grated parm cheese (or cheddar)
salt and pepper to taste
1/4 cup flour
2 eggs (beaten with a dash of milk or water)

Line a baking sheet with a ovenproof rack.

Mix the buttermilk, garlic, rosemary, mustards and olive oil. Reserve. Salt and pepper your chicken and toss in the mixture. Refrigerate for at least 1 hour or overnight.

Preheat oven to 400 degrees. Mix the panko and parm cheese together. Remove the chicken from the mixture, toss into the flour, then toss into the egg and then the panko mixture. Shake off any excess and place on baking sheet. Repeat until you're finished dredging all you tenders.

Bake for 12-15 minutes or until the tenders have cooked through.

1 comment:

  1. Hi Sara,

    I know your blog is relatively new, but as you are on a roll I have tagged you to join in with this:
    Are you up for it?