I know, I say that or something like that pretty much every time I post, don't I?
Well, to make up for it, I'm giving you one of the most easy-peasy recipes I have. And they're good too, which is a bonus.
Did I just say 'easy-peasy'?
Gather together the following:
- 2 lb. chicken tenders or boneless skinless chicken breasts, cut into strips
- 1/3 cup grated parmesan cheese
- 1 pouch extra crispy seasoned coating mix (like Shake N Bake)
And that's it! THREE things! Could it possibly get any easier?? No! Unless you just want to go through the drive-thru, but these are much better, and you know it's real chicken. Really. Do you really know what you're getting when you go through the drive-thru? No. I recently got a fly in my salad when I went through the drive-thru at a restaurant that shall remain unnamed. Unnamed because they took care of me nicely when I told them what they'd done.
Anyway...enough fly talk. Gather your three ingredients and let's get busy...
Preheat your oven to 400 degrees. Moisten your chicken with water, shake off excess. I'm not sure what the point is of this particular step, unless it helps the cheese and coating stick to it better. Ours is not to reason why....
Place the coating mix in the shaker bag that came with it and add the parmesan cheese. Kind of mix it together.
Kind of. No...mix it good. Give it a couple extra good shakes, just for fun.
Add 2 or 3 chicken tenders to the bag at a time. Shake around until evenly coated. Place on nonstick baking sheet or a baking sheet sprayed with cooking spray. Repeat until you've coated all your chicken. Discard any remaining coating mix.
Bake 12 to 14 minutes or until chicken is cooked through.
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That's it. How simple. Serve this with ranch dressing and/or barbeque sauce for dipping. I also made up a box of mac & cheese and heated up a veggie to go with it.
And everyone loved it.
And here's a tip - use the leftover chicken in a salad. Yum. Just watch out for flies.
