Post by Chris in NM on Oct 22, 2009 11:59:02 GMT -6
I made the Party Size Crunchy Onion Chicken Tenders tonight for dinner with mashed potatoes and a shared avcado. I made some changes to the chicken recipe. This is the original recipe:
Party Size Crunchy Onion Chicken Tenders Makes 8 Servings
prep 10 min. cooking 15 min.
(3 cups) FRENCH'S® Original or Cheddar French Fried Onions 6 oz. can 1/4 cup flour 2 lbs chicken tenders . 2 eggs, beaten
CRUSH French Fried Onions with flour in plastic bag. DIP chicken tenders into egg; coat in onion crumbs. BAKE 15 min. at 400°F until chicken is cooked. SERVE with French's Honey Mustard and Spicy Buffalo Ranch Dip.
and here is my version:
Party Size Crunchy Onion Chicken Tenders
(1 ½ cups) FRENCH'S® Original or Cheddar French Fried Onions 6 oz. can 1/3 cup flour 1/2 lbs chicken tenders 1 egg, beaten
CRUSH French Fried Onions in plastic bag. DIP chicken tenders into flour, then egg then coat in onion crumbs. BAKE 15 min. at 400°F until chicken is cooked.
What I found out is that I should have dipped the tenders in the egg, then flour, then the crushed onions. The coating had a tendency to fall off the chicken. I also pan fried them in an electric skillet in a small amount of canola/olive oil. I have made chicken in the oven before and it turned out very dry. Ours was very tender and juicy! If you notice, we did not use a dip. It was not needed.
Post by Chris in NM on Oct 25, 2009 12:38:10 GMT -6
Oops! Sylvia, we call boneless, skinless chicken breasts sliced in about 3 - 4 pieces lengthwise chicken tenders. We can buy them already boned and skinned and sliced in 2 lb. packages that are in the freezer section. That way, you don't have to eat a whole or 1/2 breast! Bob and I usually have 1 1/2 pieces each. We just eat any more than that. Go ahead and try it! This dish is very good! I will be fixing it again!