alias_sqbr (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
alias_sqbr) wrote2011-01-10 06:21 pm
alias_sqbr) wrote2011-01-10 06:21 pm
Entry tags:
Leftover corn thins + chicken= tasty
Replacing the breadcrumbs/cornflakes in a generic baked chicken tenders recipe with crushed slightly stale corn thins (which is all I had to hand) was surprisingly nice. Not necessarily nicer than breadcrumbs or cornflakes, but Cam happily stole some despite me making it with spices he doesn't like and with his own Sophie-unfriendly dinner not long to go.
Specific technique in case google fails me in future but it really is pretty generic:
preheat fanforced oven to 190C
Crush about 6 corn thins (less if you do a less crap job of crushing)
Coat 1 packet chicken tenders with garlic powder, onion power, tumeric, sesame seeds, salt, pepper(*).
Mix with plain flour.
Coat in beaten egg (I mixed this in the container the chicken came in since spicy floury chickeny egg is a nasty mess) then the crushed corn thins.
Bake for about 12 minutes.
Not sure how nice the soggy leftovers will be tomorrow though (which is why I encouraged Cam to steal some :)).
(*)Seasoning the flour in advance makes it harder to judge how much spice gets onto the actual chicken.
Specific technique in case google fails me in future but it really is pretty generic:
preheat fanforced oven to 190C
Crush about 6 corn thins (less if you do a less crap job of crushing)
Coat 1 packet chicken tenders with garlic powder, onion power, tumeric, sesame seeds, salt, pepper(*).
Mix with plain flour.
Coat in beaten egg (I mixed this in the container the chicken came in since spicy floury chickeny egg is a nasty mess) then the crushed corn thins.
Bake for about 12 minutes.
Not sure how nice the soggy leftovers will be tomorrow though (which is why I encouraged Cam to steal some :)).
(*)Seasoning the flour in advance makes it harder to judge how much spice gets onto the actual chicken.
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