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boneless, skinless chicken tenders. Dredge. 1 c. all-purpose flour. 1 c. cornstarch. 2 tsp. ... Season with a sprinkle of salt and keep warm in the oven while you fry the remaining chicken.
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Tenders are usually sold along with the chicken breasts or on their own, so you can feel free to use these cuts interchangeably (just slice the chicken breast about 1/2" in thickness) to get the ...
Chicken fingers from an American fast food chain, usually served with french fries and sauce of choice.. Chicken tenders (also known as chicken goujons, tendies, chicken strips, chicken fingers, or chicken fillets) [citation needed] are chicken meat prepared from the pectoralis minor muscles of the animal.
Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, boiling, and roasting. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat. [4]
Dust the chicken with the flour, then dip it in the egg, and finally in the panko , pressing to help the bread crumbs adhere. 2. Pour the canola oil onto the baking sheet.