Chicken breasts are hard to get right. Chicken tenders though… well that’s a different matter altogether. A lot of protein tastes better when it’s cooked low and slow. You can still get the brown crusty outside if you play with the fire…

These are perfect for you Super Bowl watchers this weekend.You know who you are. Your guests can use their fingers. It’ll be great. And if you’re still clinging to that New Year’s resolution of keeping it super healthy, then you can make these Brussels Sprouts instead and pop them in your mouth like popcorn. Your guests might not like you as much though, just warning you. Or if you prefer pig to chicken, then try these Devils on Horseback. You will receive at least two proposals on the spot. I promise. And I’m not just talking to the women.

But back to the chicken tenders…

Preheat your oven to 350 degrees F. Lay them out on some paper towel and give them a pat. Dry is best if you want a nice brown crust.

Next you’ll need three bowls. And if you have run out of clean bowls like I have, then use a plate. No one’s judging here.

Fill one with flour, one with a beaten egg, and one with Italian bread crumbs.

Now give them a healthy sprinkle of salt and pepper.

Then dip first in the flour…

(sorry the lighting is lame, daylight isn’t what it used to be around here, it lasts for about 5 minutes)

Then the egg…

(you’ll want to use a fork or soon you’ll have breaded fingers)

Then the bread crumbs…

Now, heat an oven safe pan on the stove top with a dash or two of vegetable oil. I like grape seed oil myself. It has a high burning temperature so things don’t get smoky and burn easily.

Now this is a nice tender.

A whole lot of nice tenders. I’m becoming obsessed with the word tender.

Tender.

Okay, I’ll stop.

Place them in your pan and give them a quick sear.

All you’ll need is about 30 seconds on each side.

Then once they’re flipped, stick them in the oven for about 5 minutes more.

When they’re ready, sprinkle them with more salt which will keep them crispy.

Then you can either be a dork like me and serve them with broccoli.

BBQ

OR you can be cool and serve them with BBQ sauce. Yea baby, now that’s what I’m talkin ’bout.

“Chicken Tenders”

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 servings

“Chicken Tenders”

Ingredients

  • 1 package of chicken tenders
  • Salt and pepper
  • 1/2 cup flour
  • 1 egg, beaten
  • 1 cup Italian breadcrumbs
  • 2 tablespoons grape seed or other vegetable oil

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Rinse the tenders and pat them dry on paper towel. Sprinkle with salt and pepper.
  3. Dip one at a time in the flour, then egg, then breadcrumbs.
  4. Heat an oven proof pan over medium-high heat with the oil. Place the tenders and cook for 30 seconds on each side. Finish in the oven for about 5 minutes more, until tenders are pretty firm to the touch. Remove from the oven and sprinkle with more salt to keep them crispy. Serve immediately.
http://georgiapellegrini.com/2010/02/04/recipes/chicken-tenders/