Monday, June 2, 2008

chicken toes...

...or fingers, whichever sounds more appetizing to you.
let's be frank - these are tasty, though rather low on the food quality chart.

making these yummy formerly-feathered-food-items is a good option because:
#1 the lack of a deep fryer breaks the temptation to plunge the breaded bird in oil before consumption (if in possession a deep fryer, beware of the lure of grease)
#2 the ability to make them out of:
a. chicken breast that not only looks and tastes like, but is, a real piece of meat
b. breading of your choosing

Start off with basic breadcrumb recipe:
pulverize bread to crumbs by whatever means possible.
My possible means involves one, handy vita-mix.
If not able to pulverize bread, purchase breadcrumbs.



the ingredients






the process

the raw

Crispy Baked Chicken Tenders

Serves 4

1 egg
1/2 teaspoon garlic powder
1/2 teaspoon onion powder 1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper (optional)
1 pound chicken breast tenders
4 slices of any Mrs Baird's wheat bread
Vegetable oil spray

the baked

Preheat oven to 350° F.

Lightly spray a baking sheet with vegetable oil spray; reserve. In a shallow bowl, whisk together egg, garlic powder, onion powder, cumin, and chili powder; reserve. Rinse chicken tenders under cold water and pat dry with paper towels. In a food processor or blender, process the bread into soft bread crumbs and place in a shallow bowl. Dip chicken tenders in egg mixture to coat both sides. Dip chicken pieces in bread crumbs and place in an even layer on the prepared baking sheet. Lightly spray tops of chicken tenders with vegetable oil spray. Bake, uncovered, for 30 minutes, or until chicken is no longer pink in the center

the eaten

3 comments:

Roni said...

These look FABULOUS!!!!

I'm assuming the bread slices weren't stale. Does the bread really get crispy?

I ma try this with the whole wheat potato bread we like.

thejacksgraze said...

You are right, the bread was not stale - I know the recipe said something like Mrs. Baird's Bread... which I don't believe they have in AZ although I saw it is TX which is totally besides the point... I was just using crumbed up Trader Joe's bread.
The bread doesn't get super "crispy" (like fried crispy) - but it isn't soggy either. If you dip them well and don't get soggy crumbs stuck on the outside of the chicken they turn out wonderfully - especially with Frank's Wing Sauce - yum.

Megan said...

I've been doing a similar version, which is a hybrid of two Cooks Illustrated Cooking Light recipes. You basically toast Panko in a pan with a little olive oil (they now make whole wheat Panko too), dip the chicken in seasoned egg mixture, and press the Panko onto the chicken. Then you spray with cooking spray and bake on a rack at 475 for 20 minutes - it makes a VERY nice crust and super juicy chicken.