I bake a lot of things that Bradley would fry, around here. Frozen french fries, frozen chicken fingers, frozen hush puppies. So when I decided to make chicken fingers myself and bake them I figured they would turn out like the frozen ones do.
Not exactly. They were good, but they didn't brown and had a very dry crust. I love to eat chicken fingers without needing to dip them in something, and these required a dip. All we had was ranch, but I would of preferred a parmesan based dressing for these "Italian Chicken Fingers".
Basically I used the pork chop recipe but replaced the chops with chicken tenders. I want to do it again because it was something new and tasty to perk up boring old chicken, but I guess I will have to shallow fry them.
And yes I admitted to Bradley that I was wrong and he was right in asking me to fry them.
See this picture? It's of three chicken fingers and they just look like one big blob. There is no definition of color. No browning around the edges.
I served it alongside my presto pasta entry and it made for a good dinner. Good not great.
2 comments:
Here are my suggestions
1) egg wash
2) panko bread crumbs!
ugh, ill have to make a post about how my panko NEVER NEVER NEVER turns out. its always albino white and dry as can be.
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