93 seasoned flour tenders Recipes

boneless pork loin chops (cut 1-inch thick ), milk, egg, flour, salt, seasoned salt, garlic powder (your preference) or 1 tsp garlic salt (your preference), pepper, italian herb seasoning, meat tenderizer, accent seasoning, hungarian paprika, ground cayenne pepper, vegetable oil (fill deep fryer)

chicken gizzard (rinsed ), flour (divided ), coca-cola, eggs, real butter, multi spice seasoning (i prefer mortons natures seasons for this)

squid (cleaned, fresh or frozen, thawed ), all-purpose flour, cornmeal, seasoning (old bay , salt blend, or plain old salt n pepper), vegetable oil (for frying )

cube steaks, flour, divided, salt, pepper, seasoned salt, eggs, beaten, milk, crisco cooking oil, for frying

thick-cut round steaks, cut into 1 1/2-inch cubes, fat trimmed, beef broth, worcestershire sauce, garlic powder, pepper, seasoning salt (i use johnnie s), onion, coarsely chopped, butter, thyme, crushed with fingers, red potatoes, not small ones, sliced fresh baby carrots , measure after slicing, corn, drained, green beans, drained, sliced mushrooms, drained (optional), beef gravy, homemade or packet kind, pepper, garlic powder, flour, cold butter, cut up, salt, dried thyme, pepper, ice water, milk, pepper, thyme

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

chicken tenders, eggs , beaten in a bowl for dredging, flour , for dredging, cajun seasoning, to season the flour, salt and pepper, panko breadcrumbs , for dredging, oil, 1/4 inch in pan for frying, soy sauce, lemons , juice of or 1 tbsp rice vinegar, ginger, minced, daikon radishes, minced, scallion, minced, crushed sesame seeds, sriracha sauce (optional)

oil or shortening, for frying, beef cutlets , tenderized (round or cube steak), seasoned flour (flour with savory seasonings of your choice or ), eggs, milk, flour, salt and pepper, milk, dripping , included the cooked bits

chicken tenders, water, kosher salt, sugar, flour, garlic powder, onion powder, paprika, seasoning salt, black pepper, cayenne pepper, eggs, milk

chicken tenders, all-purpose flour, eggs, season salt (or to taste), red pepper flakes (or to taste), black pepper (or to taste), milk, canola oil (or enough for pan frying )

chicken tenders, honey mustard dressing, flour, panko breadcrumbs, pepper, seasoning salt, onion powder, garlic powder

chicken tenders, flour, kosher salt, fresh ground black pepper, eggs, italian seasoned breadcrumbs, grated parmesan cheese, unsalted butter, extra virgin olive oil, vidalia onions, unsalted butter, extra virgin olive oil, ground cayenne pepper, beef bouillon granules, fresh ground black pepper, cream cheese, at room temperature, sour cream, mayonnaise

peanut oil, for frying, boneless skinless chicken tenders, eggs, all-purpose flour, panko breadcrumbs, garlic powder, lemon-pepper seasoning, cayenne, salt, pepper, dijon mustard, honey, mayonnaise, lemon juice, salt and pepper (to taste)

all-purpose flour, pepper, salt, paprika, poultry seasoning, garlic powder, whole eggs beaten, milk, chicken tenders, vegetable oil

chicken tenders cut into bit seize pieces, flour, seasoned bread crumbs, cayenne pepper, chilli powder, garlic powder, black pepper, margine, franks hot sauce, egg, salt, milk, worcestershire sauce, tabasco sauce, ziploc bags, oil in deep fryer

greek-style yogurt or reduced fat yogurt, milk, garlic, grated, granulated onion , a palmful, paprika , a palmful, hot sauce, chopped chives, a small handful dill leaves, finely chopped, salt and freshly ground black pepper, plus more for seasoning, white meat tenders and 6 chicken leg drummers, vegetable or any light frying oil, all-purpose flour, mustard powder , a palmful, poultry seasoning or ground thyme, sweet paprika or smoked , a palmful, turmeric, cayenne pepper , 1/3 palmful, honey and hot sauce, for serving, pickle spears , carrot and celery sticks and salted radishes, for serving

chicken tenders, red bell peppers or 1 medium green bell pepper, cut in strips, onion, sliced in rings, fajita seasoning mix, flour flour tortillas , fajita size

chicken tenders, buttermilk, olive oil or 2 cups canola oil or 2 cups vegetable oil, as needed to shallow fry, flour, divided, flour, divided, smoked paprika, dry mustard, chili powder, poultry seasoning, butter, chicken stock, worcestershire sauce, molasses, salt & fresh ground pepper