I needed something quick, easy and healthy for dinner as we were leaving town early the next morning. Probably chicken. Yawn!!!!
But I saw an interesting package in Kroger’s Poultry section. It said Chicken Breast Tenderloin Trimmings. The pieces were long and thin, like strips. I suppose that as they were trimming and paring down whole chicken breasts, and these were the extra parts. I think they were $2.99 a pound. The whole package was less than four bucks, so I bought it, thinking maybe a stir fry. They would be perfect for that, but I decided to pop them in the oven and make Crispy Baked Chicken Tenders, they were the ideal size. They turned out really well. I had a plate of tenders with some Remoulade Sauce and wolfed down every bite.
I noticed some of the other packages had chunks instead of strips. They would also make nice tenders, but the strips are perfect for appetizers, Fajitas and many other uses. Look for them next time you shop. They are very inexpensive with lots of possibilities.
Here is the recipe I used for Crispy Baked Chicken Tenders.
You need three bowls for starters, one with flour, one with eggs and milk (ideally buttermilk), and one with Italian breadcrumbs and grated parmesan cheese. First, coat the chicken with flour, then dip into the egg and milk bowl, then into the breadcrumbs and parmesan mixture. Arrange on a cookie sheet with parchment paper and bake at 425 for about 15 minutes, or until brown and crispy. I used Louisiana Remoulade Sauce as a dipping sauce and it was out-of-sight good.
Crispy Baked Chicken Tenders
½ C flour
1 egg beaten
2 T milk (or buttermilk)
1 C Italian Breadcrumbs
1/3 C grated parmesan cheese
1 ½ pounds chicken tenderloin trimmings (serves 3 or 4)