Boring.

Bland.

Yawn.

Bleck.

This is how I feel about chicken from time to time.

I know you all must feel the same way.

You open up your fridge or freezer, and have a package of uncooked chicken and a tear forms in your eye because chicken is so dang boring.

I’m always looking for new and better ways to prepare chicken to break out of my loathing disdain for the bland meat.

I usually only purchase chicken breasts or chicken tenders because 1) it is a healthier, leaner cut of meat and 2) there are not weird veins and tendons and skin and grossness that cause me to throw up in my mouth as I’m preparing dinner.

And today, I shall share with you an old standby favorite chicken recipe.

This chicken.

Is good.

And I promise that even your KIDS will like it.

And your spouse.

And your mom and dad.

And everyone everywhere.

I’m not even exaggerating… not even a little.

Today, we make some panko crusted chicken tenders with a dipping sauce.

I hear kids like anything dip-able. True?

So, here is what you’ll need:

One small plate with 2 cups of white flour on it.

2 eggs all whisked up on a separate plate.

Then a third plate piled high with a cup and a half of panko breadcrumbs.

Panko breadcrumbs are Japanese breadcrumbs, and they can be found in the Asian foods section of your grocery store. They are much crunchier than regular old boring breadcrumbs. I highly recommend you invest in the Panko.

Add 1/2 cup of shredded parmesan to the panko.

Then add 1/2 t. of crushed red pepper flake, 1/2 t. of garlic powder (or a chopped up clove of garlic), 1/4 t. of thyme, 1/4 t. rosemary.

And mix it all up.

Now, let’s set up our chicken station.

Chicken.

Then, flour, egg, and panko mixture all lined all up in a row.

Give your chicken a sprinkle of salt and pepper.

Now, take your first chicken tender and give it a dip in the flour pool.

Coat the entire tender.

The flour sticks nicely to the raw chicken tender.

Now, dip that floured chicken into your whisked eggs.

The eggs stick to the flour.

Now take the flour and egg dipped chicken, and coat it in the panko mixture.

The panko mixture sticks to the egg.

Repeat until all of your chicken is coated to perfection.

Now, get yourself a non-stick pan.

Put it on a burner over medium-high heat.

Give the bottom of the pan a good coating of olive oil.

Put your chicken tenders in the pan in a single layer.

Let them cook for 4 minutes.

Give those bad boys a flip, and let them cook on the other side for 4 minutes.

Pull the chicken off the skillet, and place it on a pan that is going to be stuffed in the oven.

350 for 5 minutes.

This will result in crispy, crunchy, perfectly cooked chicken.

They key to chicken tasting good is cooking it thoroughly without cooking the moisture out of it.

Now, prepare your dipping sauce. I took some honey mustard and combined it with some hot sauce. Classy.

Honey would be delish.

Or BBQ sauce.

Or Plain honey mustard.

Or buffalo sauce.

Or whatever else floats your boat!

Serve the chicken up on a plate with a big green salad and some sauteed carrots (I’ll be sharing that recipe with ya next week).

Chicken that is easy and delicious.

Oh, and did I mention… that after you have cooked up the chicken, you could easily pop it into air-tight containers and store them in the freezer for an easy and healthy weeknight dinner ? Or make extra to top a big salad for lunch during the week? The possibilities are endless, of course.

Have a great weekend!

XO,

Leah

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