Tuesday, 8 April 2014

Panko Crusted
Tater Tenders



 
My boys who are now grown young men
have always LOVED breaded chicken strips.
Their tastes have become more sophisticated and I can finally experiment on additional flavourings with coatings and spicy dips.  
These chicken tenders have an addition,
Garlic flavoured Potato Flakes!...
yes, sorry once in a while I get off of the nutritional wagon and go AWOL!
It happens,shoulder shrug here
but, of course it's not that far gone, very little is used and it really has added great flavour to an otherwise regular mid week meal. 
I added some colour with black sesame seeds and these power house seeds bring some nutrition 
via: omega 3's & fiber 

I fried these this time because I wasn't eating those calories as hubby and I had other dinner plans.
But you can easily spread them out onto a silpat or greased parchment paper and bake for 20min at 375F

1 cup panko crumbs
3 tbsp dehydrated garlic potato flakes
2 tbsp black sesame seeds
1 egg
2 large chicken breasts
Prep:
Slice the breasts into long 1/2" slivers
Beat the egg and toss with the chicken to coat.
Place the dry ingredients onto a sheet of waxed paper and mix.
Using tongs grab chicken one piece at a time and dip into crumb mixture. Use the back of your clean hand to press the crumbs into the chicken.
Repeat until done.
Preheat 1" of vegetable oil and fry until golden brown on both sides. Drain on paper towels.
Dip:
3 tbsp mayonnaise
1 tsp dijon mustard
1 tsp pureed ginger
1tsp sriracha sauce

Mix together and serve.

Enjoy with love!

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