Saturday, May 24, 2014

Chicken Tenders

Breading chicken tenders: right to left, flour, eggs,(seasoned) bread crumbs. [Note the package of Twix on the top right corner? Essential.]
Fried in a shallow pan, with peanut oil, approximately 4 minutes on each side. I recommend you check the internal temperature to make sure it is 165F+.
Served alongside roasted asparagus and fingerling potatoes.
Seriously, I should share my potatoes preparation, cuz these suckas are tasty. In a 425 F oven, place the sheet pan that you plan to roast your potatoes in, and let it get hot. 

In the meantime, wash, dry and slice your potatoes lengthwise. When you are certain that your pan is nice and hot, toss the potatoes with olive oil, salt, and pepper, and place them on the hot pan with the cut-side down. Roast for approximately 15 minutes. Flip the potatoes over and roast another 5-10 minutes. If you seasoned well to start, there's no need to add anymore salt after cooking, but it's up to you. We enjoy ours with different dips, like Sriracha mayo, or truffle aioli, or Sriracha ketchup, or plain ketchup...whatever you like your papas-fritas with.

It was also after I flipped the potatoes that I put my asparagus into the same oven. Again, olive oil, salt, pepper. Roast 8-10 minutes, tossing gently once half-way through. 

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