I decided to make some chicken tenders for dinner using thighs. Not only are the thighs a lot cheaper than breasts, they are also tastier. They are, however, harder to butcher. After taking out bone, tendons, and silverskin, my limited skills leave me with a few larger pieces and many smaller bits of thigh. That's why I decided to call these tenders.
Here is my breading line: first flour, then milk, then bread crumbs.
I first browned them on the stovetop in my trusty cast iron pan.
I then finished the nuggets in the oven for about 15 minutes. I served them with some tomato sauce. They were, in fact, much more flavorful than the manufactured variety and really not all that much trouble to make.
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