Tuesday, May 22, 2012

Parmesan Chicken Tenders

*adapted from ina garten's parmesan chicken sticks

i always have a good, hard laugh when i watch the barefoot contessa on tv. i mean, ina makes some bomb ass recipes but her life is just sooooo not realistic!! she's always trotting around the hamptons, picking fresh herbs, sending jeffrey to fetch a complimentary bottle of wine to the penne alla vecchia bettola or hanging with her gay friends sipping pomegranate cosmos in her perfectly clean, organized kitchen. i do love you ina. i'd really love if you'd have me to the hammies for a fabulous summertime alfresco lunch.

today, i was in search of a dinner recipe that aided in reinventing the chicken tender. i can bet that ina threw this recipe together when her grandchildren were in her care...while i got tyson chicken tenders formed into something that resembled a nugget, ina's grandchildren snacked on freshly fried parmesan chicken tenders with a buttermilk ranch dipping sauce, all washed down with a homemade strawberry limeade.

either way...these are dinner suited for a 30-year old or a 2-year old!


{parmesan chicken tenders}

ingredients {in order of use}
*serves 4
  • 8 chicken tenders {or 4 boneless, skinless chicken breasts}
  • salt & black pepper
  • 3/4 cup flour
  • 2 eggs
  • 3/4 cup italian-style breadcrumbs
  • 1/2 cup parmesan cheese, shredded
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter, divided
1. place chicken breasts on a plate & pat dry. season with salt & pepper & set aside.

2. on a plate, mix flour, salt & pepper {about a 1/2 teaspoon of each}. set aside.

3. in a small bowl, whisk 2 eggs & 1 teaspoon water until a bit frothy. set aside.

4. on another plate, mix together breadcrumbs & parmesan cheese. set aside.

5. add 1 tablespoon olive oil & 1 tablespoon butter to a large skillet. bring to medium heat. start with one chicken tender, dredge in flour mixture, dip in egg wash & dredge in breadcrumb mixture. add to skillet. continue with 3 more until you have 1/2 of your batch in the skillet. cook for 3 minutes on each side, or until crispy & brown. remove from skillet & place on a plate.

6. add remaining 1 tablespoon olive oil & butter to pan. swirl to melt & continue with the remaining 4 chicken tenders as mentioned in step 5. enjoy hot out of the pan!



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