Way off topic beyond the realm of IP issues and Patdek snippets. But it's Sunday, and we're approaching NFL playoffs.
Here's the basics for a fantastic spread of chicken tenders, and the recipe to make it happen.
- Wegmans pan searing flour
- Ritz crackers
- eggs
- chicken tenders/strips
- buttermilk
Yep, that's it. In terms of proportions, figure for each pound of chicken tenders (6-9 strips), you're going to need approximately 1/3 container of Wegmans pan searing flour, 1 sleeve of Ritz crackers, 1 1/2 eggs and about 1/2 quart of buttermilk. So, and yes this is math, double for 2-2 1/2 pounds of chicken tenders (comfortably serving 4-6 people).
16-24 hours advance preparation involves soaking the tenders in buttermilk. After soaking, the chicken tender preparation is pretty simple. Repeat this series of steps for each chicken tender:
- place tender in pan searing flour, and then flip; essentially lightly coat chicken strip in pan searing flour one side of strip at a time;
- take tender from pan searing flour and place in mixed egg coating (eggs are essentially scrambled together, and to improve egg mixture, it helps to use a couple of teaspoons of buttermilk bath from soaked tenders);
- from egg bath, place tender in crushed Ritz crackers (spread out in a small pan); covering tender in crushed crackers on both sides
- repeat for each chicken strip
- deep fry 3-5 chicken strips at 338 degrees (Canola oil) for 6 minutes
That's it. Your choice of sauces.
Depending on comments, I'll post further descriptions to help with the process.