"Dave Smith" wrote in message ...

On 17/10/2012 10:00 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!
>



Out of curiosity... why would you use the tenders for this if you are
pouting them out? Maybe chicken marketing is different there, but
tenders tend to me more expensive than the rest of the breast meat here.
IMO, they are just an easily removed piece of flesh that makes cooking
breasts a little trickier, but with no discernible difference in taste
or texture. I do similar things with slices of chicken breasts and thighs.


I don't know what you're talking about. I "make" chicken tenders by slicing
chicken breast halves or thighs into strips.

Jill