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

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!

On Oct 17, 7:02*am, ImStillMags > wrote:
> On Oct 17, 7:00*am, "jmcquown" > wrote:
> > 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

> Sounds good. I like your methodology. *Might try that this
> weekend. *Thanks!
Jill, thank you for this simple way to crispy tenders without frying.
I will be making them soon for a dear family who is having severe
money troubles right now that I'm helping with a few good meals a
week.
....Picky

On Oct 17, 9:00*am, "jmcquown" > wrote:
> I don't deep fry anything

Your loss.
>
> Jill

--Bryan

jmcquown wrote:

> I don't deep fry anything; I bake chicken tenders. I normally do
> something like this:

Why don't you fry them? I know, I know, my question shows my bias, and
we don't deep fry, but we cook breaded chicken, fish, and pork on the
stove top in a generous amount of non-EV olive oil (use whatever oil you
like) and think it generally tastes way better than baked. I don't know
whether you'd call what we do frying or sauteeing, truth be told, but I
aim for maybe 1/4 of oil in the pan so it's definitely more than, e.g.,
just the coating you might use if you were scrambling eggs or similar.

-S-

"Jeanine Alyse" wrote in message
...

On Oct 17, 7:02 am, ImStillMags > wrote:
> On Oct 17, 7:00 am, "jmcquown" > wrote:
> > 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

> Sounds good. I like your methodology. Might try that this
> weekend. Thanks!
Jill, thank you for this simple way to crispy tenders without frying.
I will be making them soon for a dear family who is having severe
money troubles right now that I'm helping with a few good meals a
week.
....Picky


You're welcome! Honestly, it's the cornstarch blended with the bread crumbs
that really makes them nice and crisp. I can't recall where I read about
it.

Chicken tenders freeze well so making up a batch of them might be just what
your friend needs. I plan on serving the chicken tenders with rice or pasta
as a side dish (both are inexpensive and also freeze well). And some sort
of vegetable. Thank you for taking care of your friend.

Jill

"Steve Freides" wrote in message ...

jmcquown wrote:

> I don't deep fry anything; I bake chicken tenders. I normally do
> something like this:

Why don't you fry them? I know, I know, my question shows my bias, and
we don't deep fry, but we cook breaded chicken, fish, and pork on the
stove top in a generous amount of non-EV olive oil (use whatever oil you
like) and think it generally tastes way better than baked. I don't know
whether you'd call what we do frying or sauteeing, truth be told, but I
aim for maybe 1/4 of oil in the pan so it's definitely more than, e.g.,
just the coating you might use if you were scrambling eggs or similar.

-S-


These chicken tenders come out nicely crisp without pan frying so why should
I? Do what works well for you. I like these chicken tenders. Enjoy yours!

Jill

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.

On Oct 17, 10:29*am, "jmcquown" > wrote:
> Chicken tenders freeze well so making up a batch of them might be just what
> your friend needs. *I plan on serving the chicken tenders with rice or pasta
> as a side dish (both are inexpensive and also freeze well). *And some sort
> of vegetable. *Thank you for taking care of your friend.
Like minded, we are! I am baking five big breasts into sgtrips
tonight, along with a 9x13 of Mac & cheese. Plus I got them a "Lite-
House" tub of Ranch Dressing to go with the strips and will include
two big freezer bags of different veggies they can portion and stove-
top or micro steam.
....Picky

Bryan wrote:
>
> On Oct 17, 9:00 am, "jmcquown" > wrote:
> > I don't deep fry anything
>
> Your loss.

I agree with you there, Bryan.

G.

"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

On 10/17/2012 8:01 PM, jmcquown wrote:
> "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
>
A small variant, along the lines of Japanese "Chikin Katsu" is to dust
the cutlets in seasoned flour, then beaten egg or egg beaters and
finally Panko (Japanese bread crumbs). Bake on an oiled baking sheet at
450 for 30 minutes.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Oct 17, 7:01*pm, "jmcquown" > wrote:
> "Dave Smith" *wrote in ...
>
> 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.

Folks call that one muscle that is an inch or a bit less in diameter a
"tender." What you "make" are faux tenders, like those folks who make
those Wyngs. Then you imitation fry them. Cutting up breast is
patently stupid unless you like dry, tough meat. That said, I'm glad
that folks like breast meat, drumettes, and even the kidneys and
livers.
>
> Jill

--Bryan

"Bryan" wrote in message
...

On Oct 17, 7:01 pm, "jmcquown" > wrote:
> "Dave Smith" wrote in ...
>
> 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.

Folks call that one muscle that is an inch or a bit less in diameter a
"tender." What you "make" are faux tenders, like those folks who make
those Wyngs. Then you imitation fry them. Cutting up breast is
patently stupid unless you like dry, tough meat. That said, I'm glad
that folks like breast meat, drumettes, and even the kidneys and
livers.
>
> Jill

--Bryan


Ah yes, I've heard of the "tender". And I never said they were real
tenders, did I? I described my method of preparing them.

I much prefer chicken thighs to the breast halves. But if I *do* use them,
they are are marinated so they don't turn out all dried out. I don't like
to fry things. Why that bothers you, I don't know. I do know these turn
out tasty. Don't knock 'em 'til you've tried them.

Jill

On 10/17/2012 11:40 PM, jmcquown wrote:

> I much prefer chicken thighs to the breast halves. But if I *do* use
> them, they are are marinated so they don't turn out all dried out. I
> don't like to fry things. Why that bothers you, I don't know. I do
> know these turn out tasty. Don't knock 'em 'til you've tried them.

Chicken breasts are not my favorite, give me a thigh or a drumstick.
Still, there are times when I prefer chicken breast, say for piccata
or parm, or for chicken fingers (also commonly known as tenders).

Once in a while, I get a craving for those and make a batch, as you
say, they make great leftovers. I fry them. What I no longer do is
cut them into strips. I cut them in half so they are thinner and
make chicken cutlets.

I think I'll be trying your recipe soon. Looks yummy.

nancy

jmcquown wrote:
> "Steve Freides" wrote in message
> ...
> jmcquown wrote:
>
>> I don't deep fry anything; I bake chicken tenders. I normally do
>> something like this:
>
> Why don't you fry them? I know, I know, my question shows my bias,
> and we don't deep fry, but we cook breaded chicken, fish, and pork on
> the
> stove top in a generous amount of non-EV olive oil (use whatever oil
> you like) and think it generally tastes way better than baked. I
> don't know whether you'd call what we do frying or sauteeing, truth
> be told, but I aim for maybe 1/4 of oil in the pan so it's definitely
> more than,
> e.g., just the coating you might use if you were scrambling eggs or
> similar.
> -S-
>
>
> These chicken tenders come out nicely crisp without pan frying so why
> should I? Do what works well for you. I like these chicken tenders.
> Enjoy yours!
> Jill

Fair enough.

-S-

Nancy Young wrote:
>
> Chicken breasts are not my favorite, give me a thigh or a drumstick.
> Still, there are times when I prefer chicken breast, say for piccata
> or parm, or for chicken fingers (also commonly known as tenders).

IMO, chicken breast meat is best to cube and use in stir fry.

G.

On Oct 18, 2:17*pm, Gary > wrote:
> Nancy Young wrote:
>
> > Chicken breasts are not my favorite, give me a thigh or a drumstick.
> > Still, there are times when I prefer chicken breast, say for piccata
> > or parm, or for chicken fingers (also commonly known as tenders).
>
> IMO, chicken breast meat is best to cube and use in stir fry.
>
> G.

We marinate breast in Yoshida for about an hour or so and then frill
them...always nice and tender.

On Thu, 18 Oct 2012 14:37:29 -0700 (PDT), Chemo
> wrote:

>On Oct 18, 2:17*pm, Gary > wrote:
>> Nancy Young wrote:
>>
>> > Chicken breasts are not my favorite, give me a thigh or a drumstick.
>> > Still, there are times when I prefer chicken breast, say for piccata
>> > or parm, or for chicken fingers (also commonly known as tenders).
>>
>> IMO, chicken breast meat is best to cube and use in stir fry.
>>
>> G.
>
>We marinate breast in Yoshida for about an hour or so and then frill
>them...always nice and tender.
O.k.,I have to ask. . .what is frilling
Janet US

Chemo wrote:
>
> On Oct 18, 2:17 pm, Gary > wrote:
> > Nancy Young wrote:
> >
> > > Chicken breasts are not my favorite, give me a thigh or a drumstick.
> > > Still, there are times when I prefer chicken breast, say for piccata
> > > or parm, or for chicken fingers (also commonly known as tenders).
> >
> > IMO, chicken breast meat is best to cube and use in stir fry.
> >
> > G.
>
> We marinate breast in Yoshida for about an hour or so and then frill
> them...always nice and tender.

I also like whole chicken breasts with lots of spices and fried in a tiny
bit of oil, then pour in some white wine. Kind of a homemade french thing.

G.

Janet Bostwick wrote:
>Chemo wrote:
>>Gary wrote:
>>
>>We marinate breast in Yoshida for about an hour or so and then frill
>>them...always nice and tender.
>
>O.k., I have to ask. . .what is frilling
>Janet US

O.k., Janet... you gotta stop buying your bras at Walmart.

On Oct 18, 2:39*pm, Janet Bostwick > wrote:
> On Thu, 18 Oct 2012 14:37:29 -0700 (PDT), Chemo
>
> > wrote:
> >On Oct 18, 2:17 pm, Gary > wrote:
> >> Nancy Young wrote:
>
> >> > Chicken breasts are not my favorite, give me a thigh or a drumstick.
> >> > Still, there are times when I prefer chicken breast, say for piccata
> >> > or parm, or for chicken fingers (also commonly known as tenders).
>
> >> IMO, chicken breast meat is best to cube and use in stir fry.
>
> >> G.
>
> >We marinate breast in Yoshida for about an hour or so and then frill
> >them...always nice and tender.
>
> O.k.,I have to ask. . .what is frilling
> Janet US

You don't know what frill is???

On 10/17/2012 1:29 PM, jmcquown wrote:
>
> Chicken tenders freeze well so making up a batch of them might be just
> what your friend needs. I plan on serving the chicken tenders with rice
> or pasta as a side dish (both are inexpensive and also freeze well).
> And some sort of vegetable. Thank you for taking care of your friend.

I recently used the same technique with breaded chicken to freeze later
for Chicken Parmesan. The same "recipe" can be used for plain chicken
tenders.

On 10/18/2012 5:18 PM, Gary wrote:

> IMO, chicken breast meat is best to cube and use in stir fry.

I've never had a problem cooking chicken breast meat without drying it
out regardless of the size of the cut. It's all in the timing. Cook
too long and they will dry out. Cook until just a bit of pink is
showing inside, they finish cooking while resting. But I mostly prefer
using a meat thermometer and cook them to about 155F and then the temp
rises a bit more while they rest and they're perfect. Using a meat
thermometer eliminates the need for cutting the open to check for doneness.

On 18/10/2012 9:12 PM, Cheryl wrote:
> On 10/18/2012 5:18 PM, Gary wrote:
>
>> IMO, chicken breast meat is best to cube and use in stir fry.
>
> I've never had a problem cooking chicken breast meat without drying it
> out regardless of the size of the cut. It's all in the timing. Cook
> too long and they will dry out. Cook until just a bit of pink is
> showing inside, they finish cooking while resting. But I mostly prefer
> using a meat thermometer and cook them to about 155F and then the temp
> rises a bit more while they rest and they're perfect. Using a meat
> thermometer eliminates the need for cutting the open to check for doneness.
>


I can't say that I have never had a problem with chicken breasts. I am
all to aware of the fact that there is a small window for doneness with
them. I don't like undercooked chicken, and the breasts get dry and
tough when they are over cooked.I have never had a lot of luck using a
meat thermometer, so I rely on touch, sight and smell. When properly
cooked, they are wonderful.