On Oct 17, 7:00*am, "jmcquown" > wrote:
> I don't deep fry anything; I bake chicken tenders. *I normally do something
> like this:
>
> Pound a few boneless chicken breast halves or chicken thighs flat between
> two sheets of waxed paper. *Slice into approximate 1 inch wide strips.
> Marinate the chicken in the fridge in Italian (oil & vinegar based) salad
> dressing... sure, make your own if you want to or use a different marinade
> recipe. *I like Wishbone, sue me *I marinate the chicken for several
> hours.
>
> Drain off excess liquid, then dredge the chicken in a mixture of half
> cornstarch and half dried bread crumbs. *(The cornstarch in the coating
> helps it get really crisp.) *Let the chicken stand on a sheet of waxed paper
> for a few minutes to allow the coating to set. *Arrange chicken on a baking
> sheet lightly brushed with a neutral-tasting oil. *Bake at 350F for 10
> minutes; turn the tenders and bake another 5-10 minutes longer until golden
> brown and nicely crispy on the outside.
>
> You can add all sorts of things to the coating. *Dried herbs, chopped nuts,
> sesame seeds. *Whatever floats your boat
>
> I'll most likely make some chicken tenders tomorrow. *I've got other things
> to do today. *Got a chicken tenders recipe you like? *If so, please share
> it!
>
> Jill

Sounds good. I like your methodology. Might try that this
weekend. Thanks!