I seem to post many chicken recipes, about a dozen so far. But honestly, there's so many ways to enjoy such an economical protein! Watching for sales on skinless chicken breasts, you can then cut them into your own sized pieces, or buy them already cut.
Sometimes I cut them into nuggets. It just depends on what else I'm serving. I might do nuggets if I'm making fries, or have them as tender strips if making sides of a salad, veggie, or mashed potatoes.
We like them served with dipping sauces, homemade or commercial.
They can also be deep fried at 360 - 365 degrees about 4 minutes, if desired. But for me, pan fried is just as good, and easier than heating up a big pan of oil.
Pan Fried Chicken Tenders or Nuggets
1 pound chicken breast cut into strip tenders, or nuggets
1/4 cup flour
salt and pepper to taste
1 egg beaten with a shell of water
1 Tab. water
3/4 cup Italian style bread crumbs or seasoned Panko crumbs
1/2 cup grated Parmesan cheese
canola oil for frying, about a quarter inch deep in pan
Favorite dipping sauces, if desired
Lightly salt and pepper tenders and dust with flour on all sides. (Shake in a plastic or paper bag). Beat egg with a shell of water in a bowl and coat tenders. In a separate bowl or bag, mix crumbs with cheese and coat tenders. Put aside for 10 minutes to let coating set.
Heat oil to 340 (medium high) and fry about 4-6 minutes on each side, until golden brown. Serve with favorite dipping sauces: blue cheese, BBQ, or honey mustard (see below). Dipping sauces can be made from just about any salad dressing or BBQ sauce mixed with mayonnaise or not. I especially like honey mustard, BBQ sauce, and a purchased yellow pepper mustard sauce. Serves 4.
Honey Mustard Dipping Sauce
1/4 cup honey
2 Tabs. mustard of choice
1/2 cup of mayonnaise
1 Tab. vinegar
1/2 cup sour cream
Combined and whisk ingredients together
Makes 1-1/2 cups, refrigerate after using
Estimated cost: $3.00 or less for tenders or nuggets; .75 cents or less per serving.
I'm with you there until the "mustard". Here in Vietnam, I can get most all the other ingredients (fresh chicken, eggs, flour, mayo, even easy-peasy to make my own breadcrumbs from the ubiquitous freshy baked French baguettes here) Though no Parmesan, nor sour cream, and... mustard? Clearly a condiment the Vietnamese never heard of.
ReplyDeleteAh but we have a wondrous range of uniquely Vietnamese sauces and dips, so I'll see what I can do to rustle up a plate of chicken nuggets here. ;)
You probably have better sauces there! You can make that Greek chicken soup, too!
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