Good morning! Not much on the agenda for today...just the way I like it. I think I'll help a friend finish packing up her house, but that's about it.
I made these chicken tenders awhile ago...like, 6 months ago. I was never really crazy about the pics, but I'm trying to push out some of the recipes I've got rotting in my drafts folder. Just cause the pics weren't great doesn't mean the recipe wasn't (well, that's the case for some of them, but those may never get posted).
This is a pretty easy recipe that, if you like a lemony flavor to your chicken, you'll love. Bubba really liked this. He ate his plain, but I dipped mine in ranch dressing (if it's dippable, then it's getting dipped in ranch dressing).
Ok guys, I need another cup of tea so I'm off. Have a great day and I'll see ya Wednesday!
'Crunchy Lemonade Chicken Tenders'
Source: Adapted from Lady Behind The Curtain
1-2 pounds chicken strips
2 tablespoons lemon zest, divided
1/2 cup fresh lemon juice
3 tablespoons packed brown sugar
1/3 cup of milk
salt and pepper to taste
2 cups panko breadcrumbs
1 tablespoon fresh thyme, chopped
1. In a large bowl, mix together 1 tablespoon of lemon zest, the lemon juice, 1 cup water, sugar and milk. Whisk until sugar is dissolved.
2. Season chicken tenders with salt and pepper. Place chicken in the lemon marinade bowl, cover and refrigerate for 1-2 hours (do not marinade any longer than 2 hours or the lemon juice will begin to break down the chicken).
3. Heat oven to 400. Remove chicken from fridge and bring to room temperature.
4. Put the panko, thyme, the remaining 1 tablespoon of lemon zest 1 teaspoon salt and pepper in a large resealable plastic bag. Drop the tenders into the bag and shake to coat them completely (you may need to do this in batches).
5. Place tenders on a foil lined baking sheet and spray each one with cooking spray. Bake for 20-25 minutes.
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