So, my camera’s decided that it’s done being a camera. Or, at least the memory card has. Sigh. And this is after less than a week…so, for now it’s back to the ‘ol iPad.
On a trip to Trader Joe’s, I picked up some chicken tenders (and some chocolate – but that was more of an impulse buy…yes, that happens to me every time I go there. It’s their fault for putting the chocolate right next to the checkout counter!). I’d always wanted to try and make some chicken tenders. Mm…so many possibilites. Of course, I got so caught up with images of crispy, golden-brown morsels that I completely forgot to buy breadcrumbs.
At this point, I feel like my mind just hates me. This is the third recipe that required breadcrumbs that I did not have. Sigh. So, I just crushed up some corn flakes. However, they didn’t really want to stick to the chicken, resulting in a patchy appearance with whole areas of white chicken showing through. The taste was a little bland (although, again, this should be easily remedied by actually using the breadcrumbs) and the bottom was soggy (should be easily fixed by using a wire rack on top of the pan. I don’t have one, so that’s why I didn’t use it), but otherwise it was alright. Nothing special, but definitely edible. Next time I would add a bit more cheese.
Rating – 6/10
Difficulty Level – Easy
Total Time: 20 min (Prep Time=5 min, Cook Time=15 min)
Yields 4 servings.
Recipe adapted from Rachael Ray.
- 1 1/2 pounds chicken tenders
- 1 cup flour
- 2 eggs, beaten
- 1/4 cup milk
- 1 cup corn flakes
- 1 cup panko bread crumbs
- Salt and black pepper
- 1/2 cup grated Parmesan
1)Preheat oven to 375°F.
2) Season the chicken tenders with salt and black pepper. In a shallow dish, season the flour with salt and black pepper then beat the eggs in another shallow dish with the milk. In a third shallow dish, place the breadcrumbs and crushed corn flakes.
3) Dredge the chicken tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and finally, coat the chicken tenders with the crushed corn flakes.
4) Place the breaded chicken tenders onto a wire rack placed above a baking sheet and bake in the oven for 12-15 minutes, until golden brown.