Friday, February 4, 2011

Parmesan Chicken Tenders

Chicken Tenders. Something every kid would eat, unless you are raised in Portland, vegan fed as a toddler, and are handing out green peace flyers on the corner of Hawthorne by the ripe age of 12. If that's you, more power to ya, and more butter and meat for us- in a healthy/friendly sort of way of course. :-)

Meat on a stick... another phenomenon. When I looked up the history of this invention, I found the following quote... high quality source I doubt, but just had to put it in here.

"Food on a stick is created by impaling an item of food on an item of stick. An internationally celebrated form of cuisine, food on a stick is considered one of the four basic groups of food appealing only to people who are outdoors, sweaty, far from home and confused, or American. Food on a stick is also among the strongest supporting evidence for the famous scientific principle that "Everything is better on a stick.""
So Ina's book called to me again.  I threw in my own little flair as well.  These could be a nice little snack at the Super Bowl party you're hosting.

Parmesan Chicken Tenders

3-4 skinless boneless chicken breasts
1 cup all-purpose flour
1 tsp salt
1/2 tsp ground black pepper
2 large eggs
1 cup bread crumbs
1/2 cup fresh grated Parmesan cheese
1/2 tsp fresh thyme
1/2 tsp garlic powder
1/2 tsp dried minced onion
1 tbs unsalted butter
1 tbs olive oil
skewers (wet them to prevent burning)

Slice chicken into strips and skewer them on.  If meat is thick, pound it out a little, using a plastic bag and a mallet.

Then prepare your dipping plates.  First off the flour, salt, pepper, minced onion, and garlic powder.

Scramble your eggs and put them in a deep plate.

Grate your cheese.

Mix it with your bread crumbs.  I used fresh breadcrumbs from left over bread.

Oops!  Put that thyme in the flour!

Step #1, get both sides
 Then line them up next to the pan with your oil and butter inviting the chicken to come in for a little hot tub!

Step #2

Step #3
Sizzle away on medium/low heat for about 3 min per side or golden brown.  You may want to add more oil and butter depending on how many skewers you have and how big your pan is.

We served ours with rustic potatoes and Atomic greens.  After all, everything is better on a stick.


  1. trying this for din tonight! Can't wait!

  2. John said...I quote..."this chicken is just, freakin amazing!"