Monday, August 31, 2009

Crispy Chicken Tenders

Brody LOVES this recipe. You could always make more tenders than you need, freeze them in a freezer bag and pop them in the oven when you need a quick lunch or dinner (or if your child decides not to eat what you have made for dinner :)

This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish

3 boneless, skinless, chicken breasts cut into strips, washed off with water, then pat excess moisture off (leave some water on the chicken so it is easier to roll in the chips)
Crushed Plain Potato Chips (I used Lay's Wavy Original)
*You could also use corn flakes for a different taste
Fresh ground pepper (optional)
Parsley (optional)

Mix all ingredients except for the chicken. Roll chicken strips in dry mixture. If chicken is too dry for the mixture to stick to it, dip the strips in water before rolling in potato chip mixture.

Bake on a lightly greased cookie sheet (I used my pampered chef stone, so I didn't need to grease) for 16 minutes (or until crispy) at 450 degrees.

I served the kids crispy chicken strips, frozen green peas and applesauce. Easy and good!

Recipe from Sophie-Safe Cooking
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