Most times when I go out to a new restaurant, I'll have a go-to dish that I know I can order if all else fails, because there is a 99% chance that it will be at least relatively good and I'll at least semi enjoy it. I've noticed that most of the people I know seem to also have this meal (or appetizer, really) as their fall back food. The infamous dish is... DRUM ROLL PLEASE.... chicken fingers! Really, who doesn't love chicken fingers? They're easy to eat, you can dip them in pretty much any kind of sauce, and they're usually priced under ten bucks! It's also a pretty fool proof concept to assume they'll be somewhere on the menu.
Around the time when I first got married, and began an amateur culinary journey, there was a night where I was planning on making my grandmother's infamous cheesy meatloaf. I didn't have any breadcrumbs so I took an impromptu trip to the store across the street and went to the pasta/sauce aisle. I saw the usual - plain breadcrumbs, Italian breadcrumbs, shake and bake. I stopped when I saw something called panko breadcrumbs. The packaging caught my eye, and I had a faint memory of seeing the word "panko" written on menus at my favorite Asian restaurants. I decided to grab the tin, and boy, did it end up being a good idea! Panko breadcrumbs are D E L I C I O U S. They give an extra crunch to anything you coat them with, and they have a subtle, but wonderful flavor (this is when they're plain, but you can also find them seasoned!). Now, when a recipe calls for breadcrumbs, I refuse to use anything but! They are a staple in our household. A $1.50 staple, might I add ;)
Around the time when I first got married, and began an amateur culinary journey, there was a night where I was planning on making my grandmother's infamous cheesy meatloaf. I didn't have any breadcrumbs so I took an impromptu trip to the store across the street and went to the pasta/sauce aisle. I saw the usual - plain breadcrumbs, Italian breadcrumbs, shake and bake. I stopped when I saw something called panko breadcrumbs. The packaging caught my eye, and I had a faint memory of seeing the word "panko" written on menus at my favorite Asian restaurants. I decided to grab the tin, and boy, did it end up being a good idea! Panko breadcrumbs are D E L I C I O U S. They give an extra crunch to anything you coat them with, and they have a subtle, but wonderful flavor (this is when they're plain, but you can also find them seasoned!). Now, when a recipe calls for breadcrumbs, I refuse to use anything but! They are a staple in our household. A $1.50 staple, might I add ;)
ingredients:
1 pound of chicken breast tenderloins
Newman's Own lite honey mustard dressing
all-purpose flour (amount varies, eye it)
panko breadcrumbs (amount varies, eye it)
eggs (amount varies, eye it)
olive oil
directions:
1) defrost your chicken and marinate in honey mustard dressing overnight, or even multiple nights if you really want the flavor to come out
2) fill up separate bowls with breadcrumbs, eggs (beaten or whisked), flour
3) take a tenderloin and dip it into the flour, make sure it is fully coated
4) dip the flour-ed piece of chicken into the beaten eggs
5) place the sticky, gooey poultry into the breadcrumbs and mix around until the tenderloin is covered
6) continue steps 3-5 until all your tenderloins are ready
7) cover the bottom of a pan with olive oil and heat on low-medium heat
8) place breaded chicken pieces into the oil and cook for about six minutes, or until they are golden brown underneath (you'll have to keep an eye on them and check!)
9) when one side is nicely browned, you can flip them over and continue cooking
10) keep cooking and flipping all the pieces of chicken, then serve!
1 pound of chicken breast tenderloins
Newman's Own lite honey mustard dressing
all-purpose flour (amount varies, eye it)
panko breadcrumbs (amount varies, eye it)
eggs (amount varies, eye it)
olive oil
directions:
1) defrost your chicken and marinate in honey mustard dressing overnight, or even multiple nights if you really want the flavor to come out
2) fill up separate bowls with breadcrumbs, eggs (beaten or whisked), flour
3) take a tenderloin and dip it into the flour, make sure it is fully coated
4) dip the flour-ed piece of chicken into the beaten eggs
5) place the sticky, gooey poultry into the breadcrumbs and mix around until the tenderloin is covered
6) continue steps 3-5 until all your tenderloins are ready
7) cover the bottom of a pan with olive oil and heat on low-medium heat
8) place breaded chicken pieces into the oil and cook for about six minutes, or until they are golden brown underneath (you'll have to keep an eye on them and check!)
9) when one side is nicely browned, you can flip them over and continue cooking
10) keep cooking and flipping all the pieces of chicken, then serve!