Just spread them out on the baking sheet you are using and put it under the broiler for a couple minutes, keeping a close eye on them. If you want bonus points, toast the crumbs before dredging. If you have lots more, go ahead and double dip the chicken tenders in the batter and crumbs. A little over or a little under won’t matter. You will need about two cups of cracker crumbs for coating the chicken tenders. I also used some Mary’s Gone crackers, tomato basil Wheat Thins and some Everything seasoning rice cakes. For this run, I used Goldfish crackers that our neighbors gave us at Christmas, which is as weird as it sounds. Like I said before, anything goes for cracker-crusted chicken tenders. Let’s go over each of the ingredients: Crackers Like imagine some french toast coated in some pulverized Cinnamon Toast Crunch, Honey Nut Cheerios and shredded coconut? Right?! What about the sweet dredges in your pantry, like cereal and cookies? This same idea could be used for French toast. I actually did rice cakes with this batch. You could also throw in the last of some Corn Chex, sliced almonds or even rice cakes. Does your family stick to one kind of crackers, like a Goldfish-only family? No problem, all Goldfish would be delicious. Are you a gluten-free family? Easy, just use anything crunchy in your pantry. This recipe can be however you need it to be. And everyone, including myself, is happy. All the dredges get pulverized in the food processor and I use the crumbs to coat chicken tenders. Cracker-crusted chicken tenders are the solution. I hate throwing out food, so all those crackers just live in the pantry forever, until I use them up and make something like this. What is it with kids and their unwillingness to eat the last of the crackers in a box? It is just my kids? It’s like they get 7/8 of the way finished with the box and no one will finish it.
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