http://goodcheapeats.com/2009/07/crispy-chicken-tenders/ Thu, 17 May 2012 04:43:19 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://goodcheapeats.com/2009/07/crispy-chicken-tenders/#comment-11931 Jessica Fri, 11 Feb 2011 15:13:24 +0000 http://goodcheapeats.net/2009/07/crispy-chicken-tenders/#comment-11931 You can flash freeze them on a parchment lined tray after they have cooled and then store them in a freezer bag. Bake them at 350 for about 10 minutes. You can flash freeze them on a parchment lined tray after they have cooled and then store them in a freezer bag. Bake them at 350 for about 10 minutes.

]]> http://goodcheapeats.com/2009/07/crispy-chicken-tenders/#comment-11883 Shelly Thu, 10 Feb 2011 21:08:39 +0000 http://goodcheapeats.net/2009/07/crispy-chicken-tenders/#comment-11883 I'm new to freezer cooking and found this link under your freezer category on another page. How do you go about freezing these and reheating/recooking them so they stay crispy? Thx! I’m new to freezer cooking and found this link under your freezer category on another page. How do you go about freezing these and reheating/recooking them so they stay crispy? Thx!

]]> http://goodcheapeats.com/2009/07/crispy-chicken-tenders/#comment-29 Melissa D Sun, 06 Jun 2010 11:31:22 +0000 http://goodcheapeats.net/2009/07/crispy-chicken-tenders/#comment-29 A little trick for lower-fat tenders (or chicken cutlets for bigger folks) is to substitute buttermilk for the eggs. I dip mine in flour for a light coating the buttermilk can hang on to first. So I have 3 bowls: chicken into flour, then buttermilk, then crumbs (I use panko crumbs). A little trick for lower-fat tenders (or chicken cutlets for bigger folks) is to substitute buttermilk for the eggs. I dip mine in flour for a light coating the buttermilk can hang on to first. So I have 3 bowls: chicken into flour, then buttermilk, then crumbs (I use panko crumbs).

]]>