Thursday, May 7, 2009

Parmigiano and Herb Chicken Tenders

I have to give credit to Cory for this yummy recipe!! Every once in a while I get a strange and dire craving for chicken strips with ranch.. well, now I have a recipe so I can make them myself - and healthier!  

Just a head's up, I followed this recipe pretty closely, but am giving you my improvised recipe I would use next time.  The original recipe called for double the coating ingredients and to season the chicken before coating.  We had a lot left over, even when we used twice as much chicken, and I found it was slightly on the salty side.  So, the following is my version; if you want the original, just comment and I'll email it to you.  Thanks, Cory!!


Olive oil for frying
1 1/2 pounds chicken breast tenders (about 10 pieces)
1/2 cup all-purpose flour (I used whole wheat; that worked fine)
1 large egg, beaten with 1/8 cup water

1 cup Italian style bread crumbs
1/2 cup shredded Parmesan cheese (we used grated; that worked okay)
3 sprigs/stems fresh thyme leaves, stripped and chopped, 1 to  1 - 1/2 Tbs (or 1 to 1 -  1/2 tsp. dried)
3 sprigs fresh rosemary leaves, finely chopped, 1 1/2 Tbs. (or 1 - 1/2 tsp. dried)
1 handful chopped flat-leaf parsley leaves
2 garlic cloves, finely chopped
1/2 tsp. crushed red pepper flakes (oops, I forgot this!)


Preheat oven to 350 degrees.  Place a nonstick cookie sheet in oven with a tin foil liner.

Heat 1/4-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.

Place flour in a shallow dish.  Beat eggs with water in second dish alongside the flour.  In a third dish, combine breading ingredients.  Coat chicken in flour, then egg, then breading.  If you want to make clean up really easy, you can use gloves and disposable pie tins.  We found that using tongs worked great for coating.

Cook chicken until deeply golden on each side, about 3 - 4 minutes.    Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary.  If the chicken begins to brown too quickly, lower heat slightly.  Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Serve hot or cold with green salad or complete as a Parmigiano.  (OR, do what we did and have it with ranch dressing accompanied by a spinach salad and homemade oven fries!)


Cory said...

I can't take ALL the credit - Rachael Ray actually came up with the recipe. I just brought it into your life.

Mikaela said...

haha you bring a lot of things (mostly good) into my life, Cory.