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Thursday, May 16, 2013

Chicken Tenders and Fries

Well I don't know about you but I usually dont have extra oil layiing around in order to fry up my food. I hate frying for that reason, it just seems like a big wast of oil, not to mention how bad it is for you. So when anything calls for frying I bake. If you do it right your food will still be yummy and tender. Here are a couple of my favorite recipes.



Recipe from The Wonder Twins
Chicken Fingers

Ingredients
1-2 c. milk
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika
 1/2 stick butter
 Preheat oven to 400 degrees.
 
Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min. 
 
Mix remaining ingredients except butter in a gallon size ziploc bag.
 
Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven. 
 
Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.
Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.
Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through. 
 
 
Notes: Serve with chick fil a sauce and fries(recipe below)
 
 Recipe from Martha Stewart
Baked Italian Fries

Ingredients 
6 or 7 Idaho potatoes, peeled and sliced into 1/3-inch-thick French fry-style strips, soaked in cold water
4 tablespoons (1/4 cup) extra-virgin olive oil
1 tablespoon dried Italian herbs or some combo of dried oregano, thyme, marjoram, and basil
2 cups freshly grated Romano cheese
1/4 cup parsley leaves, finely chopped
4 tablespoons (1/2 stick) salted butter, cut into 6 cubes(can use less like 2 Tbsp)
Coarse salt and freshly ground black pepper


Preheat the oven to 400 degrees.
 
Drain the potatoes and pat dry with paper towels. Spread 1 tablespoon of the olive oil on each of 2 rimmed baking sheets and spread out the potatoes. Overlapping is fine.
 
Sprinkle the dried herbs evenly over the potatoes. Liberally spread the cheese and parsley on top. 
 
Drizzle the remaining 2 tablespoons of olive oil over the cheese. Scatter the cubed butter around the pans.
 
Bake until the potatoes are golden brown, rotating the pans after 30 minutes, for 45 to 50 minutes total. Use a spatula to lift off the potatoes with all the crusty cheese adhered to them. Sprinkle with salt and pepper to taste. Serve hot.

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