Hi my name is Casey and now I make food you can actually eat for dinner.
This is something that I really have to get used to. I, personally, have no problem eating cookie dough and brownies every day. I totally would if I could. Anyways, I have talked about how I need to use more “balance” in my life on here (the blog) and so here I am. Balancing.
So balancing with chicken tenders is necessary because, well, like you know all those cookie recipes and bar recipes and stuff I usually make for you. I guess those aren’t acceptable to most people as “real food”. What is it then??…fake food!?
Anywhoo those yummy little recipes aren’t going away. As if I could ever totally give that up! Ceasing to make cookies would be like the end of the world. Oh gosh…I can’t even bear to think of it.
But back to “real food”. I made some chicken tenders. Three cheers for being in elementary school at heart! Well, these are actually healthy for you believe it or not. Uh huh, that’s right. Casey strikes again with some healthy stuff. But don’t tell anyone because they like would never guess these are low in fat and all. They’ll just think they’re eating some good ‘ol american chicken tenders.
Just like when I make my oven baked fries, I really played with spices here. You can add pretty much anything you want. In my opinion, you can never have a too flavorful piece of chicken. For mine, I used a bit of my spice mix, some Mrs. Dash seasoning, paprika, sage, thyme, ground black pepper, dried parsley, garlic powder, and onion powder.
Baked Chicken Tenders
1 Tablespoon vegetable oil
1 1/2 lbs. chicken tenders
about 1/2 cup low fat buttermilk (of course, regular will work as well)
1/2 cup coarsely crushed corn flakes
1/4 cup bread crumbs (If you used season bread crumbs, use less seasoning. I used plain panko bread crumbs, so I used quite a bit of seasoning)
1 Tablespoon onion powder*
1/2 Tablespoon garlic powder*
1 teaspoon sage*
1 teaspoon dried parsley*
1 Tablespoon paprika*
- Preheat oven to 400 degrees F. Oil jelly roll pan with vegetable oil.
- Soak chicken tenders in buttermilk for 15 minutes in a bowl or shallow dish. If using a bowl, make sure the chicken tenders aren’t drowning in the buttermilk, they should just barely be covered and should be able to see the chicken poking out.
- Meanwhile, mix together the crushed corn flakes, bread crumbs, onion powder, sage, garlic powder, dried parsley, paprika, spice mix, and any other additional spices you would like in there. Pour into large plastic baggy and make sure they are all thoroughly combined.
- After 15 minutes of soaking, drain the chicken tenders and set on a plate. Place a few chicken tenders in plastic baggy and shake around until they are completely covered. Place on baking sheet and repeat process with remaining chicken tenders.
- Bake in preheated oven for 4 minutes. Then flip each chicken tender and bake for 4 additional minutes, or until done and crispy. Enjoy!!
*NOTE: If you used seasoned bread crumbs, use less seasoning. If you used plain bread crumbs, use about the amount listed.
Random Fact of the Day: There’s an Obama Fried Chicken (OFC) in China.