Crunchy chicken is fun and satisfying to the taste buds. Children when presented with chicken nuggets or tenders don’t give you grief come dinner time. The whole clan can sit down to a home cooked meal and enjoy eating together as a family.
If you live in Winona or Greenwood you’ll be happy to hear that the Grocery Basket has fresh fryer breasts on sale at 98 cents a pound. It is so much more cost effective to the purse strings to purchase the whole boneless chicken breasts at the market and come home to slice them into portions that resemble chicken tenders that are typically sold in the meat department at a higher price.
While you’re at the Grocery Basket it would be a good idea to pick up some Russet potatoes too. At 38 cents a pound the starchy side dish won’t put a hole in the budget. Pass the produce section and look for a bag of Haricot verts to prepare with the potatoes. Then hurry back home, for dinner will only take about 30 minutes from start to finish.
- 1 pound of chicken tenders
- 2/3 cup of mayonnaise
- 1 cup of butter cracker crumbs
- 2 teaspoons of onion flakes
- 1 teaspoon of garlic powder
- ½ teaspoon of ground mustard
- 2-4 tablespoons of sesame or sunflower seeds (optional)
- Preheat the oven to 425’.
- Spray a cookie tray with cooking oil lightly
- In a shallow bowl mix together well the mayonnaise, onion, garlic and mustard together.
- In another shallow bowl mix the seeds and the cracker crumbs together with a fork.
- Now dip the chicken tenders into the mayonnaise spiced mixture until lightly coated.
- Then gently press them into the cracker crumb mixture to cover both sides of the chicken pieces.
- Place the coated chicken tenders on the baking sheet. Be sure to only make one layer.
- Place tray in the oven and cook for about 8 minutes.
- (See recipe below – time to make the dip for the chicken tenders.)
- Open oven and turn the chicken pieces over and bake for an additional 8 minutes.
- Check the chicken to make sure it is completely cooked. The outer coating should be lightly browned. Leave in a few minutes longer if necessary.
- Remove tray once the chicken is done and transfer to a serving platter.
- Have the dip and other condiment sauces handy and serve up the crispy crunchy chicken tenders.
- ½ cup of mayonnaise
- ½ cup of sour cream
- ½ teaspoon of garlic powder
- ½ teaspoon of seasoned salt
- ½ teaspoon of freshly chopped parsley
- ¼ cup of a yellow onion minced fine
- ¼ teaspoon of dry mustard
- Add all the ingredients into a small bowl and mix well.
- Place bowl in the center of the serving platter with the chicken.
- The chicken and dip are ready to serve.
- Left over chicken can be chopped and added to a garden salad for a more fulfilling lunch.
- A sandwich can also be made with the left-over’s. Just warm the chicken either in the oven, toaster oven or microwave. Use the dip as if you were adding plain mayonnaise or mustard to a sandwich. A little lettuce and tomato slice and another meal is ready to go.
- A great little time saver is to prepare the chicken ahead of time. (Or make two batches.) Follow the above instructions for breading the chicken. Then place the chicken on parchment or a waxed paper cookie sheet. Place tray in freezer until the chicken gets firm. Then transfer the chicken to Ziploc bags or vacuum seal bags and freeze. When you feel like having this meal again. Remove bag from freezer, place chicken tenders on sprayed cookie sheet and bake. Since the chicken is frozen turn the oven on to 425’ and bake for 25-30 minutes.
For e-mail alerts of new articles from the Winona Cooking Examiner, click on the subscribe button above. Included are her step-by-step, easy to follow recipes the whole family will enjoy. And be sure to check out Winona Home & Living Examiner for an array of fun, crafty and educational topics. Send an email to [email protected] if you have a topic or suggestion you would like covered. Happy reading and thank you for stopping by!
Copyright 2011 Beverly Mucha / All Rights Reserved