I BROUGHT OUT THE BUFFALO WING SAUCE THINKING MY HUSBAND WOULD WANT TO USE ON THE CHICKEN TENDERS. Roll chicken in egg white and then coat well with oats. Next time I plan to add a little Cajun mix over the top right before cooking. Schnitzels were my fave go-to meal for my toddlers and I and this recipe works fantastically well! We used BBQ sauce for dipping. Thanks! Place tenders on a baking sheet coated with cooking spray. I especially liked how crunchy the strips turned out. Easy to prepare, too. Quick, tasty and healthy. Drain and remove to a paper-towel lined plate. Coat both sides of tenders with cooking spray; dredge tenders in oat mixture. When the oil is hot, drop in as many chicken strips as the pan can hold and cook on medium-low heat till golden and crispy and chicken is done on all sides, 5-6 minutes. As stated in many reviews, it needs lots of added spice. My super picky 3 year old ate these, no problem, so it is definitely a keeper for us. The buttermilk marinade makes for tender, juicy tenders, so don't skip the soaking time. Oatmeal-crusted chicken tenders are delightfully crunchy, and are sure to be a hit with adults and children alike. Change herb to your tastes. 1. And, I mixed two egg whites with 1t. Pulse the oatmeal once or twice in a food processor or spice grinder and dump it in a shallow bowl or plate. I prefer the Crunchy Buttermilk-Coconut Chicken Finger MUCH more! Nutrition If you don't have it or don't want to use it, add ½ tsp of garlic powder instead. he said they were too good to use any sauce on! If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Pulse to combine, and place in a shallow bowl. Serve with bbq sauce, honey mustard dressing or light ranch dressing for dipping. You do not need to powder the oatmeal, just a quick, short pulse to break it down will do. I won't make these again. Definitely a keeper that we will make often. Place oats in a food processor, and process for 20 seconds or until coarsely ground. Make sure chicken is dry and there is no moisture or water. Enjoy. This recipe is great! Set aside for at least 15 minutes. Otherwise they are absolutely tasty and delicious! I'll use a lot less of the oats and cheese next time. Easy to make and yummy. 14.6 g Will make again. Coat each chicken strip in the oatmeal and set it on a large tray/plate. So good, I added dried parsley and garlic salt, just in case it was too plain. Went ahead & used a full cup of parmesan as we are big fans of it. Pulse the oatmeal once or twice in a food processor or spice grinder and dump it in a shallow bowl or plate. Powered by WordPress. Repeat till all chicken strips are coated in the oatmeal. My entire family loved it, and wanted more! A quick sear in a skillet locks in that rich flavor. Everybody understands the stuggle of getting dinner on the table after a long day. « Godhumai Paal Kozhukattai {Wheat Flour Dumplings In A Jaggery & Coconut Milk Pudding}, Semolina Porridge, Fruit & Nut Breakfast Bowl », Failproof Idli & Dosa Batter | Crisp Dosas & Fluffy Idlis Every Time, Easy Dessert - Bread Pudding Coated With Caramel Sauce, Shrimp Coconut Curry {Kerala Style Chemmeen Curry}, Mutton Chukka Varuval {South Indian Mutton Fry}, Chicken - 3 large thighs, boneless and skinless, Ginger-garlic paste - 2 tsp (optional, see Notes), Oatmeal - 1 - 1½ cups (I use rolled oats). The chicken never got crispy in the oven. You can freeze them though but you have to make sure you separate them with baking paper. This will be a repeat for years to come! 4 %, Addictive Chicken Tenders (One Taste and You're Addicted). For the cooking phase, I placed the chicken on a cast iron grill pan which helped to add a little extra crunch while keeping in the moisture. Add chicken and mix well so that it coats all the chicken strips evenly. Still, it was a bit dry and did not crisp up very much in a 450 degree oven. I made them exactly as the recipe specified, but it's such a versatile recipe, that you can definitely play with it! Place each chicken breast tender between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. i brought out the buffalo wing sauce thinking my husband would want to use on the chicken tenders. I almost skipped the pounding of the tenders, but I'm glad I didn't because they are so easily flattened, the cooking time was right on, and the crunch was really nice. Place oats in a food processor, and process for 20 seconds or until coarsely ground. So-so. My hubby, 3 yr old, 2 yr old & I absolutely love this recipe. We really enjoyed these! I followed recipe with cooking spray instead of egg, with skepticism, but was pleasantly surprised. Bake at 450° for 15 minutes or until browned. sesame oil to dip the tenders into first, then the oatmeal mixture. I also used egg whites to dip the chicken in. © Copyright 2020 Meredith Corporation. Nutritional Facts: Serves: 4 Total Calories: 203 Calories from Fat: 68. HE SAID THEY WERE TOO GOOD TO USE ANY SAUCE ON! Unauthorized use and/or duplication of material (text, photos or both) without express and written permission from this blog’s author and owner Anjana Devasahayam is strictly prohibited. There was definitely too much breading. MyRecipes may receive compensation for some links to products and services on this website. The taste was good, I should have used a full cup of cheese though. Place oats in a food processor, and process for 20 seconds or until coarsely ground. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. I only made little changes to this. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Oatmeal Crusted Chicken Strips #FoodieExtravaganza Tender Strips of Chicken, dredged in seasoned flour, egg, and oatmeal then air fried to a crispy, crunchy goodness. i ground up 1/2 cup of grape nuts and about 1/4 cup wheat germ with the oatmeal to make these chicken tenders even more nutritious! Made and enjoyed with the following mods (I believe they would lack flavor if made exactly according to recipe): reduced breading mixture by 1/4, added granulated onion to breading, used flour and egg before breading, add grated garlic and a dash of hot sauce to egg, and placed on a cooking spray-coated rack on a cookie sheet. I like to use a bit of ginger-garlic paste to season the chicken well. I like to use just an inch or two of oil and top it up as I do the batches. Cut the chicken thighs in to thin, long strips. I will definitely make this again as it is an excellent alternative to fried chicken! No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Yummy and soooo easy! From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. I will either use water or low fat milk next time. They were great! Place tenders on a baking sheet coated with cooking spray. I added garlic salt, pepper, and Old Bay seasoning. I SERVED SLICED AVOCADO DRENCHED IN LEMON JUICE FOR OUR SALAD AND GREEN PEAS FOR OUR VEGETABLE . I liked it somewhat. GREAT flavor & an unbelievable nice crunch. Info. I started by using seasoning salt on the chicken first before placing it into the mixture. Overall I would make this again. It was VERY filling due to the oatmeal and we all ate much less meat than we normally would, so in this way it is a very economical dish! I tried crisping/browning them at the end by turning on a low broiler-- still nothing. Place each chicken breast tender between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Place chicken strips on the prepared baking sheet, then coat them with cooking spray. Bake 15 minutes, until chicken is tender and golden brown. Good recipe! Whisk together ginger-garlic paste, soy sauce, egg, cornstarch, cayenne, oregano and salt in a mixing bowl. little too much of an oatmeal taste, which I love, but it was not what I anticipated. Now this is one of his favorites.! You do not need to powder the oatmeal, just a quick, short pulse to break it down will do. I did add 1/4t. I also put the strips on a wire rack over aluminum foil to crisp underside. I used buttermilk instead of cooking spray which may have had something to do with the sogginess. I did not like coating the chicken in cooking spray. To keep it crisp I took a cookie sheet lined with foil & laid a cookie rack on top sprayed with cooking spray. I did bake mine a bit longer than the 17 minutes....probably closer to 25; however, I didn't pound my chicken tenders out. It helped keep the chicken from getting mushy underneath. The difference with mine is that I coat the meat in gf plain flour, then soak in egg and then bread in the oat mixture. I also added 1/2 teaspoon of rosemary and 1 teaspoon of fresh parsley to the oat mixture. Also sprayed liberally with oil spray during cooking. Bake at 450° for 15 minutes or until browned. I fry them In olive oil and usually use pork or beef sizzle steak (sometimes though I’ve used this on chicken tenders and it works a treat!) For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days.

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