Thursday, February 2, 2012

Oven Fried Chicken Tenders.



In ode to the upcoming Superbowl I did another finger food post. Whoo hoo. Go me. Actually, this was my kids dinner one night. But I am sure it would look pretty on a table of appetizers for the Superbowl. I do have a suggestion.. have plenty of dipping sauce.


My reason you ask? I just didn’t find these to be well seasoned enough. The original posters says it taste like Kentucky Fried Chicken…nah. I didn’t think so. It was missing something. I love my fried foods to be heavily seasoned. I mean if you are going to eat fried fattening food you might as well go all the way and add more salt. However, I don’t add much more salt. In fact my secret ingredient for fried food is mustard.

Before I fry my chicken or fish I marinate it in plain ole French’s Yellow Mustard. A tip a good friend from LA told me. I love how it makes the food pop! Mustard is great in so many things!

But this post isn’t about mustard. It’s about chicken tenders that are fried in the oven in a ton of butter. Another recipe that was brought to you courtesy of  Pinterest board.


source: Our Life Uncommon

1/2 tsp  Salt

1 tbsp Season Salt

3/4 tsp Pepper

1 cup Flour

2 tsp  Paprika

1 1/2 pounds of chicken breast tenderloins



Mix dry ingredients in bowl or large ziplock bag.

Marinate thawed chicken breast tenderloins in a bowl of milk for about 20 to 30 minutes.

Preheat oven to 400 degrees.

Cut 1/2 stick of butter into pieces and place in a 9x13 baking pan.

Melt the butter in the pan in the pre-heated oven.

Remove pan when butter is melted and spread around the bottom of the pan.

Shake excess milk off of chicken and  coat each piece with the flour mixture.

Place piece chicken in  pan.

Cook for 20 minutes and turn each piece of chicken and continue cooking for 10 more minutes, or until cooked.


I know I already mentioned that I thought this recipe needed more seasoning. In addition to that my batter stuck a bit to the pan as I turned the tenderloins. I also think there was too much butter as the original poster didn’t state how much chicken she actually used.

The pros to the recipe is that it is quick and easy and less work then frying chicken. I feel with some minor adjustment it can be a good recipe. I think it serves well for large crowds and as I stated…just have plenty of dipping sauce. I think next time I try it I will be marinating it in some good ole Yellow Mustard! I will let you all know how that works out!

Feel free to post your experiences with this recipe and your tips!

1 comment:

  1. I love yellow mustard, never thought to use it as a marinade. I have used colemans mustard in the past on lamb though.
    Thanks for the tip!