Turns out I caught Hubby’s head cold. I can’t go out in the snow (the storm of the day!) and shoot snow creatures.
I can’t meet my gal pal E for dinner before she goes to work at The United Nations.
Looks like I’ll even have to sit out the next Steve Forbert show Friday night. 😦
If you don’t know Steve Forbert, check him out. He’s a fantastic singer-songwriter. Do you remember the song “Romeo’s Tune”?
Here’s his website:
If you go to his show Friday night at The City Winery in New York City, please tell him I say “hello”. Steve always meets with his fans after his shows to sign autographs and take pictures. He’s most accommodating that way.
Here’s Steve with Froggy:
You still haven’t officially met Froggy? Well, patience, my little grasshoppers, patience. You will…
Anyways. Enough of what I can’t do.
Let’s move on to what I did.
They’re called “Good For You Chicken Tenders”. I love me my Tenders.
Here’s what you do to make your own Tenders.
First, take some garlic. Lots of garlic. All good things start with lots of garlic.
Smash each clove with the flat side of your big knife.
Then take a bunch of fresh rosemary. Fresh is best, but dried is okay in a pinch.
Start tossing all of this yummy flavor into a big, zip-top bag.
Then, cut up your boneless, skinless chicken breasts into strips. You know what Chicken Tenders look like. Do that. Be sure to use your poultry cutting board, and not your veggy cutting board.
Grab your buttermilk. I had low-fat in the fridge from a previous cooking experience. No need to go full-fat. Remember, these Chicken Tenders are actually good for you!
Seal the bag after getting all of the air out that you can, and toss around with your fingers. In that bag you have the garlic, the rosemary, the chicken strips and the buttermilk. All good stuff – for flavor, to tenderize and to keep the chicken moist. Toss that bag in your refrigerator and let it sit there over night (6-8 hours – don’t wait longer than that – chicken will start turning mushy). Every so often turn the bag over so that everyone is soaking equally.
When you’re ready to start cooking the tenders, pull out your veggy chopping board and chop up a big bunch of parsley. I prefer the flat-leaf parsley. But again, whatever floats your boat.
Put your breadcrumbs into a large bowl. These are whole wheat bread crumbs. Homemade from leftover bread. Just save old bread in your freezer until you have enough, then pulse it in your food processor until you have crumbs. Then, save that in your freezer. Yum!
Add some sesame seeds – tasty crunch! A bag of which I also always try to have in the freezer.
Then, some garlic powder
The parsley and some Parmesan cheese
Some Cayenne Pepper (Hubby doesn’t eat Chicken Tenders, so I can make these as spicy as I like. Yee Ha!)
Take your bag of marinated chicken out of the fridge, and dry off the chicken between paper towels. Toss the buttermilk mixture – it’s job here is done. Thank you very much.
Crack an egg or two into a small bowl – depending on how many Tenders you are making. I ended up using two eggs.
This is your “breading station”. In our tiny kitchen it’s a challenge to place 3 containers side by side. I manage. I’ll bet it’s a breeze in YOUR kitchen.
Breadcrumbs, egg, chicken strips. Salt and pepper your chicken nicely.
Dip the chicken strips into the egg bowl
Then dredge the chicken strip into the breadcrumb mixture
Have a rack on a cookie sheet at the ready, and place each coated chicken strip side-by-side on the rack. Bake until done, then sprinkle with a bit more salt if you’d like.
Man these are good!
Here’s your recipe:
2 skinless, boneless chicken breast, cut into 1-inch strips, about 1 pound
1 pint buttermilk
3 sprigs of rosemary
5-6 cloves of garlic (or more!)
1 large zip top bag
one or two eggs, well beaten, in a small bowl
2 Cups Whole Wheat breadcrumbs
2 Tablespoons sesame seeds
1 teaspoon garlic powder
1 teaspoon Cayenne pepper (or more!)
a bunch of fresh parsley, chopped
1/4 cup shredded Parmesan Cheese
1/2 teaspoon salt, divided
1/8 teaspoon pepper
Place the chicken, buttermilk, rosemary, and garlic into a large zip top bag. Refrigerate overnight.
In a large bowl, mix together breadcrumbs, sesame seeds, garlic powder, Cayenne pepper, parsley and cheese.
When chicken is finished marinating, pat dry with paper towel. Discard buttermilk. Sprinkle both sides of breast with half the salt and black pepper, dip into egg, and press into the bread crumb mixture.
Preheat your oven to 400° F.
Place a wire rack on top of a cookie sheet so that both sides of the cutlet will crisp.
Place the cutlets on the rack and bake for 15-20 minutes, turning once, until meat is not pink inside. Remove from rack, sprinkle with additional 1/4 teaspoon of salt and serve.
Enjoy your Tenders!