A friend loaned me "Fast Food Fix," a recipe book that offers recipes for healthier alternatives to fast food entrees. Today, I tried to make the chick-fil-a substitute of their chicken tenders. I made half according to the recipe and the other half with a few alterations. I will post the recipe with my changes.
This recipe will serve 2 (with sides). I prepared 6 servings today. I cooked half of batch today and froze the other half for another night. Apparently these freeze well and all you have to do is take them out of the freezer and bake them. There's no need to thaw. I'll make a post about how they turned out later.
Ingredients A
2 t AP flour
2 t sugar
1/2 t salt
1/4 t paprika
1/8 t black pepper
1/8 t garlic powder
1/8 t onion powder
1/8 t cayenne
Ingredients B
1 boneless, skinless chicken breast half
cooking spray
1 egg white
1.5 t milk
1/3 package of crackers
1/4 c panko breading
1. In a mixing bowl, combine the ingredients from list A together and set aside.
2. Take the chicken breast and with the flat end of a meat mallet, or a small sauce pan, pound the chicken to an even 1/4" thickness. Cut into 6 strips.
3. Coat the chicken with the flour mixture and marinate, covered, in the fridge for at least 1 hour. (Overnight will be best)
4. Preheat the oven to 450 degrees F. Lightly spray the nonstick cookie sheet with the cooking spray and set aside.
5. In a small shallow bowl, combine the egg white and the milk. Whisk it with a fork until the mixture has an even consistency.
6. Use a food processor to make cracker crumbs and then combine the panko breading with the crumbs.
7. Place a piece of wax paper next to the bowl with the egg and milk mixture. Then, pour the breading mixture on top of the wax paper.
8. One at a time, dip the chicken strips into the egg mixture, allow the excess moisture to drip off, and then dip into the breading to coat completely. Place each of the chicken strips on the oiled cooking sheet, making sure they don't touch.
9. Spray the cooking spray over the top of the chicken strips again before placing in the oven.
10. Bake for 4-6 minutes per side.
This recipe will serve 2 (with sides). I prepared 6 servings today. I cooked half of batch today and froze the other half for another night. Apparently these freeze well and all you have to do is take them out of the freezer and bake them. There's no need to thaw. I'll make a post about how they turned out later.
Ingredients A
2 t AP flour
2 t sugar
1/2 t salt
1/4 t paprika
1/8 t black pepper
1/8 t garlic powder
1/8 t onion powder
1/8 t cayenne
Ingredients B
1 boneless, skinless chicken breast half
cooking spray
1 egg white
1.5 t milk
1/3 package of crackers
1/4 c panko breading
1. In a mixing bowl, combine the ingredients from list A together and set aside.
2. Take the chicken breast and with the flat end of a meat mallet, or a small sauce pan, pound the chicken to an even 1/4" thickness. Cut into 6 strips.
3. Coat the chicken with the flour mixture and marinate, covered, in the fridge for at least 1 hour. (Overnight will be best)
4. Preheat the oven to 450 degrees F. Lightly spray the nonstick cookie sheet with the cooking spray and set aside.
5. In a small shallow bowl, combine the egg white and the milk. Whisk it with a fork until the mixture has an even consistency.
6. Use a food processor to make cracker crumbs and then combine the panko breading with the crumbs.
7. Place a piece of wax paper next to the bowl with the egg and milk mixture. Then, pour the breading mixture on top of the wax paper.
8. One at a time, dip the chicken strips into the egg mixture, allow the excess moisture to drip off, and then dip into the breading to coat completely. Place each of the chicken strips on the oiled cooking sheet, making sure they don't touch.
9. Spray the cooking spray over the top of the chicken strips again before placing in the oven.
10. Bake for 4-6 minutes per side.