new cook here
2006-12-28 11:03:13 · 6 answers · asked by Falloutgirl 4 in Food & Drink ➔ Cooking & Recipes
Dip them in mixed raw egg, then coat them in flour (with some seasoning in it if you would like). e.g. seasoning salt, parsley, paprika. While your doing this put some cooking oil in a pan and let it get hot. Add the chicken, turn it over once it looks golden and crispy. This makes excellent chicken strips.
2006-12-28 11:14:45 · answer #1 · answered by Magzilla 2 · 3⤊ 1⤋
Sprinkle with salt, pepper. Saute in a little olive oil with minced garlic ( 1 - 2 cloves) and diced onion (1 small). Stir in 1 block of neufchatel (low-fat cream cheese) or alloutte cheese, or whipped cream cheese with chive and onion. Stir over medium heat until melted. You can add a little white wine or sherry for extra flavor (about 1/4 cup). Serve over any hot pasta. Or you can cook the pasta, eliminate the cream chees, and toss the pasta with the chickenl, a little pasta water and freshly grated parmesan, salt, pepper, and parsley.
2006-12-28 19:16:51 · answer #2 · answered by Scoots 5 · 1⤊ 1⤋
roll them in a mix of seasoned breadcrumbs-cornfklakes and shredded coconut-deep fry or oven bake in shallow pan -in a hot --400-500- oven serve with an orange dipping thingy??? or for cold food try marinating interiyaki-cook-cool them -slice and add to a mix of jullinne peppers (all3) if ya can ,bok choy red cabbage'strips' and sliced raosted almonds with mandarin -poppyseed dressing-good luck!!
2006-12-28 20:36:59 · answer #3 · answered by barely40lookingatmy80s 2 · 0⤊ 0⤋
mix a cup of flour with a can of beer and some seasoning salt. Mix well with a whisk in a bowl.
dust your tenders with butter.
Now dip in your beer batter
Fry in hot oil that is fresh and up to temperature.
wha la beer batter chicken strips.
2006-12-28 19:09:51 · answer #4 · answered by otisisstumpy 7 · 1⤊ 1⤋
Chicken Tenders with Apricots and Sautéed Spinach:
Serve over couscous or rice.
5 teaspoons olive oil, divided
1 1/2 pounds chicken breast tenders
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 cup Italian-seasoned breadcrumbs
1 (16-ounce) can apricot halves in light syrup, undrained
1 tablespoon lemon juice
1/4 teaspoon salt
1 (10-ounce) package fresh spinach
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with pepper and 1/8 teaspoon salt. Place chicken and breadcrumbs in a large zip-top plastic bag; seal bag, and shake to coat. Add chicken to pan; cook 2 1/2 minutes on each side or until done.
Drain apricots in a colander over a bowl; reserve 1/2 cup liquid. Add apricot halves and 1/2 cup reserved liquid to pan; cover and cook 3 minutes or until the chicken is done. Remove chicken mixture from pan; keep warm.
Wipe pan with a paper towel. Heat 2 teaspoons oil in pan over medium-high heat. Add lemon juice, 1/4 teaspoon salt, and spinach; cook 3 minutes or until the spinach is slightly wilted. Serve spinach with chicken and apricots.
Yield: 4 servings (serving size: about 4 ounces chicken, 3 apricot halves, and about 1/3 cup spinach)
2006-12-28 20:30:12 · answer #5 · answered by Girly♥ 7 · 0⤊ 3⤋
Dip them in buttermilk with a few dashes of tabasco and roll in crushed corn flakes.
Bake 20 minutes at 400.
These are really good and taste fried.
2006-12-28 19:08:03 · answer #6 · answered by Christina H 4 · 0⤊ 1⤋