Wednesday, May 20, 2009

SCD Breaded Chicken Tenders

We make these and call them chicken fingers, but you could top them with marinara and Parmesan and call them Chicken Parmesan, or chop them up on a salad, or make a lettuce wrap with them, or..............................

SCD Breaded Chicken Tenders

2 lbs. chicken tenders
1 egg
1 recipe SCD breadcrumbs
oil or butter

Pre-heat the oven to 375 degrees. Whip the egg in a bowl big enough to dip the tenders in. Pour the breadcrumbs on a plate. Dip the tenders in the egg, then coat with breadcrumbs. Place in a heavy pan (cast iron works best) that has been heated to medium and has in it 2 T. melted butter or oil (I use coconut oil). Brown the meat on both sided turning only once and very carefully. Place on a greased cookie sheet. Continue cooking all the tenders, replenishing the oil or butter as needed. Once they are all done place the cookie sheet in pre-heated oven and bake for 10-15 minutes or until done.

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