My kids are weirdly picky eaters. They do not eat things like macaroni & cheese, casseroles, tater tots, jelly, Cheez-It’s or sweet potatoes. They do like things like sushi, calamari, oysters, tofu and the stinkiest cheeses you can find. They have unusual tastes but I shouldn’t expect any different from the kids of 2 people who appreciate food the way we do.
Me? I’m picky too but in a different way. I was vegetarian for about 7 years with about half of that time being vegan. My finickiness comes in meat form. I generally don’t like anything bone-in. I don’t like anything that can look back at me. I am very picky with my chicken. It needs to be very cooked. It needs to be very clean and very white. Another reason I’m a picky mickey is that I am a “supertaster.” I always had a keen sense of taste but once I got pregnant with my eldest, I guess my papillae grew (is that possible?) because since then game is super “gamey”, beef is really “beefy”, and poultry is super “fowl”. Unless chicken doesn’t taste like chicken, I can’t eat it.
That being said, I’m always on the lookout for new recipes. I see some, and in true me fashion, I rip it apart and change the whole thing. Basically, I look at recipes for what ingredients they blend together and how long they cook it for. I don’t follow proportions very much at all. I also try and “healthify” things. I want my boys to live long, healthy, happy lives.
So here is a baked chicken tender recipe that rivals the fried restaurant kind. I saw this once on in Martha Stewart years ago but here again is my ripped apart version.
Baked “Fried” Chicken Tenders
- 1/2 cup all-purpose flour
- 3 eggs
- seasoned salt (we love Lawry’s) & pepper
- 8-10 cups crisp rice cereal
- 4 tablespoons olive oil
- 2 pounds boneless chicken breasts, cleaned & cut into kid-friendly strips
- Preheat oven to 475.
- Bowl 1: Add flour. Season with salt & pepper.
- Bowl 2: Add eggs. Lightly beat with a fork. Season with salt & pepper.
- In 2 batches, pulse the cereal & oil (4-5 cups cereal per 2T of oil) until crumbs are fine and it’s well incorporated. Season with salt & pepper.
- Bowl 3: Add cereal mixture.
- Coat chicken in flour. Shake off excess.
- Dip chicken in egg. Let excess drip off.
- Place chicken in cereal mixture and press the chicken to help coat.
- Place chicken on a baking sheet. Allow pieces room on all sides for better cooking.
- Bake for 8 minutes minutes, turn chicken. Bake for an additional 8-12 minutes until lightly browned & cooked through.