This is one of our all time favorites, good for a casual Friday night, especially if your favorite wing place is closed during the pandemic.
I usually get a pound of Bell & Evans chicken tenders, and while it is a bit of a pain, removing the “tender” tendon does improve the final product. And I cut the larger pieces in half. The process is to first salt them a bit and let them sit while you gather up the rest of what you need or work on the salad.
I set up one small pan with flour in it, then a bowl with two eggs beaten, and another small pan with 1 cup of panko, 3 tablespoons Sprinkle Plenty, and 1 of David’s Devil Dust. Heat up some oil in a large skillet and you are ready to go. Lightly flour each piece, then dip in egg, and then roll in the panko with the seasonings. Add to skillet but do them in batches so the heat stays up. But do watch the heat, these pieces are small and you can burn them. Remove to a serving platter when done, about 3-4 minutes.
I usually make a blue cheese sort of dip to go with them, Some diced red onion, some scallion, a bit of mushed garlic and salt, and grated blue cheese mixed in to creme fraiche, Greek yogurt with a dash of black pepper.
Looking for something to do on the salad tonight. I have very little Romaine left so used boxed greens. Made a dressing based on something I found in one of my notebooks, a rift on something Rick Bayless did. A creamy dressing, made with some mayo, some Worcestershire sauce, some smushed garlic & salt. I chopped up an avocado, and some red grape tomatoes. I dressed the greens, topped with veggies, a grind of black pepper and a squeeze of lime. And a bit of grated Ricotta Salata to finish it off. Came out quite nice.
And be sure to have some Frank’s Red Hot to splash on the tenders.
Beer works good with this but tonight we had a variety of almost empty wines to finish up.
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