fall is almost here guys
I didn’t think this gif could be used properly with anything. I was wrong.
Knock yourself out, there’s plenty to choose from.
So I love chicken tenders and chicken nuggets, but recently eating processed/fast food has started to make me feel queasy. So, here’s a recipe for chicken tenders that’s super easy to customize to fit your nutrition needs; it can be gluten free, egg free, dairy free, or all of the above if you can get your hands on vegan yogurt or mayo. It should also be kosher if you avoid dairy and get kosher chicken, but please correct me if I’m mistaken.
- A knife (optional if you’re okay with really big pieces of chicken)
- A cutting board (plastic or wood, NOT GLASS)
- A plastic bag and/or cling wrap
- Something to make the chicken flat (a heavy pan or the flat side of the meat tenderizer).
- Three shallow bowls, big enough to dip the chicken in
- A frying pan with a flat bottom and fairly high sides
- A meat thermometer (not necessary but HIGHLY RECOMMENDED, e. coli is BAD)
- Gloves if you don’t like touching raw meat
- Chicken breasts (make sure to get kosher ones if you need to)
- Some kind of flour (enriched white, wheat, oatmeal, rice flour, almond flour, etc.)
- Some kind of liquid to dredge the chicken. This could be some eggs, egg whites, buttermilk, regular milk (I would avoid skim, but almond, coconut, or soy would work), yogurt, ranch dressing, and mayonnaise will all work. It shouldn’t be too viscous, so you may need to add a little water or milk to thin it out.
- Some kind of bread crumb type product (regular, panko, crushed cornflakes, crushed potato chips, crushed crackers, crushed croutons, ect.)
- Some oil for frying (I would not suggest butter or margarine, but anything else works)
- Salt, pepper, and any other spices you want
- Lemon slices or lemon juice
Making the Chicken
- First you need to make the chicken flat. Put your chicken in your plastic bag one or two breasts at at time, and put it on your cutting board. If you are using cling wrap, put the cling wrap on your cutting board, then your chicken breasts, then another layer of wrap. make sure it’s big enough so that little pieces of raw chicken won’t go everywhere. Be sure there is plenty of space between chicken breasts.
- Take your heavy, chicken-flattening object and make the chicken flat. This is a great way to work out aggression. Just hit the chicken, it’s great. If you’re using a pan, be sure to be careful to make sure the chicken flattens out evenly. If you’re using the flat side of the meat tenderizer, be careful not to break the cling wrap or plastic bag. Flatten the chicken into an even thickness between 1/4 and 1/2 an inch. If you would like to cut the chicken to remove veins/gristle or just to make it smaller, do so now. Set all the flattened chicken aside.
- Set out your three shallow bowls. In the first bowl, dump in some flour (at least a cup). Add a generous amount of salt and pepper, and some spices if your’re using them. You could even add some ranch seasoning, who knows! Get creative folks.
- In your second bowl, dump in your dredging liquid. This can be milk, beaten eggs, egg whites, whatever. If you’re feeling creative you could add some hot sauce, or other flavorings here. Hell yeah.
- In your third bowl, add your bread crumb material. I would also suggest adding spices here if you want to, especially if you’re using unseasoned breadcrumbs. My favorite thing to use is Ritz crackers, but you can pretty much use anything. I think Cheese-Its, or another cheese cracker would be fun.
- Put your frying pan on the stove, and add about a quarter inch of oil to the bottom. Turn your pan on medium/medium high.
- Let the oil get nice and hot, and add your chicken. Since it’s nice and thin, it won’t need to cook very long on each side, probably between 3 and 5 minutes per side. You will need tongs to turn the chicken.
- After the chicken has cooked for about 8 minutes, use your meat thermometer (if you have one) to check your thickest piece of chicken and make sure it has reached an internal temperature of at least 165 degrees Fahrenheit. If it hasn’t, leave it in for a little longer. If it has, remove the chicken from the pan and put it on a paper towel lined plate.
- That’s it! Serve the chicken with whatever you’d like, like steamed veggies or a baked potato. Or cut it up and put it in salad, or serve it as a sandwich or wrap. I like to squeeze a little lemon on mine before I eat it, but that’s totally up to you. Enjoy!
seems like social media wants to bash all the female celebs whose nudes were leaked then forget the thirst stampede when Dylan Sprouse’s pic was leaked