My preferred (so, favorite) meat is chicken. Probably because greasy food doesn’t sit well with me as you may have already noticed from the recipes I’ve posted here over the years.
Another thing I’ve been focusing on lately, is oven baking anything that allows it, as opposed to deep frying. I have even switched to oven-fries instead of French Fries over last summer!
That said, below is how I now prepare crunchy chicken tenders. It is a recipe from Lucinda Scala Quinn, whose cooking I like precisely because almost all the dishes are light, and easy to make :)
Crunchy Chicken Fingers
- 1 cup buttermilk
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 2 pounds boneless, skinless chicken breast, pounded to even thickness, cut into strips
- 2 cups whole wheat breadcrumbs
- Olive oil, for drizzling
Heat oven to 400 degrees. Line a baking sheet with a wire rack, or with parchment paper. Combine buttermilk, mustard, salt, and cayenne in a nonreactive dish. Dip the chicken in this mixture and transfer to a dish with breadcrumbs, pressing to coat.
Transfer to your baking sheet. Drizzle with oil. Bake until golden and chicken is cooked through, about 16 minutes. Season with salt.
Note: We make our own breadcrumbs as opposed to buying them from the store – there’s always leftover bread no one wants to eat, so I leave it to dry or pop it into the still-hot oven after I finish baking, then grind and store it in an airtight container.
Bon appétit! ;)