This recipe was originally published here on Or Whatever You Do on October 11th, 2010. I’m revamping it as a part of the #NaBloPoMo project I’m participating in. I’ve reshot the photos, and am rewriting some of the text! Thanks for reading Or Whatever You Do!
My husband makes my favorite chicken tenders, ever. These are his very own creation, and I had to actually pry the recipe out of him! Ok, so I just had to ask, but actually getting it onto the paper wasn’t easy.
He doesn’t really do recipes, he just wings it.
I’ve kind of become the same way as my cooking grows a bit. I rarely measure during cooking, so many of my recipes are rough guesstimates on seasoning amounts. I always mess with recipes when I am following one, so I assume everyone else does too, and will just season to taste.
Do you do that?
It’s just a part of me won’t LET me make a recipe exactly as written. I was bugging Jeremiah to try a panko breading for the tenders for this meal! He said, and I need to train myself to agree, “Once you get something right you just have to leave it alone.”
I totally agree.
If you want some more recipes to futz with, I suggest these awesome ones:
- 2 lbs boneless skinless chicken breasts or tenders cut up into chunks (or however you like them!)
- 1 sleeve saltine crackers
- 1/8 cup all purpose flour
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon Johnny's Seasoning Salt
- 1 teaspoon ground mustard
- 1/4 teaspoon cayenne
- 1/4 teaspoon marjoram
- 1/4 teaspoon black pepper
- 1 teaspoon parsley
- 1 cup flour
- 1/4 teaspoon salt
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 3 large eggs
- 1/4 cup milk
- 1 stick butter
- 3 cups canola oil
- Crush crackers into little pieces, but not so fine that they are dust. Mix together with all the seasonings and 1/8 cup flour and set aside.
- Put eggs and milk into another container and whisk together until well combined.
- Place 1 cup flour plus the rest of the dredge seasonings in another dish. Mix well.
- Preheat the oil and butter over medium to medium-high heat.
- Coat chicken chunks in flour, then egg wash, and then roll in the cracker mixture. When oil is hot, place chicken chunks in and let cook until brown on one side. Flip over and brown the other side and cook until all the way done. (We cut one or two in half to check after the first batch is done.)