10/3/2023 0 Comments Great dredge for chicken stripsThe reason I don’t cook them completely in the pan is because that would require them staying in the hot pan for a lengthy amount of time, and unless I use a lot of oil, the fingers have a tendency to burn. To do this, I cook the chicken a little more than halfway on the stove top in a modest amount of oil because I want a browned and crisped crust, but don’t necessarily want them to be drenched in oil, as tempting as that may be. What I’ve discovered is the magic of partially pan-frying. But I don’t want to fully fry them either. So I don’t want to solely bake these chicken fingers. Really I do.īut I’ve never bitten into a baked tender that altogether satisfied my intense cravings for foods that end in cutesy words like stix and dippers, and generally any soul-soothing noshable at a pub. Here’s my methodology: Lots of healthy chicken tenders are baked. The crisp-crusted, moist and tender-middled, fiery red sauce-slathered, the someone-get-me-a-bib-and-for-cryin’-out-loud-where’s-the-damn-blue-cheese-dip?!?…chicken finger. Next time I’ll tell you about the theory of relativity as illustrated through cupcakes.īut today, we turn our bright eyes to the chicken finger. I draw all types of scientific conclusions. The basis of this judgment has been drawn from my conclusion that all living, breathing organisms have innate tendencies to seek three very crucial things: water, air, and buffalo chicken. If I know you as well as I think I do–which is technically speaking not at all–then you can’t live without a crispy chicken finger. These crispy buffalo chicken tenders are seriously everyone’s favorite appetizer and dinner! Read on for the secret to making them super crispy like your favorite restaurant, for half the calories!
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |