Chicken Popsicles |
(yields 12 popsicles)
6 chicken tenders
2/3 cup flour
2 eggs, beaten
2/3 cup panko or coarse bread crumbs
1/3 cup grated Parmigiano-Reggiano
2 T Mrs. Dash Italian blend or
1 T dried oregano + 1 T dried thyme
2 T butter
2 T freshly squeezed lemon juice
1 pineapple (for presentation)
Freshly ground black pepper
Chicken tenders contain a thin white tendon that runs the length of the tender. These are edible, but they’re stringy when cooked. To remove the tendon, pinch its protruding tip between the blade of a paring knife and your thumb. Using your other hand, grasp the tendon just below the blade, between your thumbnail and pointer finger, and pull down.
Cut each tender in half horizontally, creating 2 pieces that should be approximately 1 x 2 inches. Season with salt and pepper.
Set out 3 medium bowls. Place flour in one; the eggs in the second; and the panko, Parmesan and Italian spices in the third. Arrange the bowls in a row.
Roll tenders in flour until well covered, then dip in egg until well soaked. Finally, roll in bread crumb mixture until completely covered. Transfer to a plate.
Melt butter in a frying pan over medium-high heat. Add tenders when butter begins to sizzle. Cook approximately 3 minutes on the first side or until golden brown. Turn once and cook approximately 2 more minutes, or until the second side is golden brown and the tenders are cooked throughout. To test for doneness, make a small incision in a sacrificial tender. If any pink remains, return to heat for another minute or two.
Transfer tenders to a plate. Remove pan from heat and add lemon juice. Stir for a few seconds to loosen up brown bits, and let the lemon juice reduce. Drizzle a few drops over each tender and season with salt.
Skewer the chicken tenders, then stick skewers in pineapple.
level of difficulty: Think Shake n’ Bake
active prep: 20 minutes
cooking time: 10 minutes
short cuts: Buy Italian-style bread crumbs that’re seasoned with herbs and cheese
advance work: Tenders can be breaded earlier in the day and refrigerated on a plate
music to cook by: Ry Cooder, Chicken Skin Music. Any excuse to put on a Ry Cooder record is a good one
liquid assets: A crisp Italian Soave will cut through the rich crust and match the acidity of the lemon glaze