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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A recipe from Rachael Ray. You can omit the oil by cooking them in the oven. I wrote the 2 methods. Ingredients:
1 cup cornmeal |
2 teaspoons chili powder |
1 teaspoon dried oregano |
1 teaspoon salt |
1/4 teaspoon pepper |
2 large eggs |
1 lb chicken tenders |
6 tablespoons vegetable oil |
Directions:
1. In a shallow bowl, combine the cornmeal, chili powder, oregano, 1 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Working with one at a time, coat the chicken tenders with the cornmeal mixture, dip into the egg, then coat again with the cornmeal. Transfer to a large plate.
2. To make it more healthy cook them in the oven with this method : Instead of frying, baking in a 450°F oven for 12 minutes.
3. OR.
4. In a large skillet, heat 1/4 cup oil over medium heat. Add half of the chicken and cook, turning once, until golden, 5 to 6 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining oil and chicken tenders.
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