Tuesday, November 8, 2011

Chili Cornmeal Chicken Tenders

Every once in a while it is really fun to eat like a kid.  That is why I made chicken tenders last week.  But these were so good, that I don't think they should be classified as "kid food".  Sure, kids would loooove these, but they are sophisticated enough for grown-ups.  I like to think of myself as an inbetweener for that area... one of those child-adult hybrids that precariously balance responsibility with ridiculousness. 

Chili Cornmeal Chicken Tenders
4 chicken breasts, cut into 3 or 4 equal strips (or 12 tenders)
3/4 C flour
2 tsp chili powder (divided)
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
2 eggs (beaten w/ 2 tsp water)
1/2 seasoned bread crumbs
1/2 C stone ground white corn meal
vegetable oil

   Combine flour, salt, garlic and onion powder, black pepper, and 1 tsp of chili powder on a plate.
   Combine bread crumbs, corn meal, and other 1 tsp chili powder on another plate.
   Coat chicken with flour.  Shake off excess.
   Roll chicken in eggs to coat.
   Coat chickens with bread crumb mixture.
   In a large deep sided skillet, pour oil so there is a depth of 1/4 in.  Heat over med/med-hi.
   Fry chicken 2-3 minutes per side, until golden brown.  Do this in batches.  Keep batches warm on a rack on top of a baking sheet in a 225 deg F oven.
   Serves 4.

I think these tenders are delicious with plain old yellow mustard.  But serve with whatever sauce you like.

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