Crispy chicken

Tonight's Menu

• pan-fried chicken tenders
  
• leftover sweet potato fries
  
• green salad "bar"
  

When I made tilapia breaded in panko recently, the girl child mentioned that the same treatment might be good with chicken. She was so right! I used raw chicken tenders but you could easily use boneless, skinless breasts -- just cut them in long strips. I made them the exact same way I made the tilapia, but this time I seasoned the flour with salt, pepper, dried thyme and a dash of paprika. They were SO GOOD and both of the kids went back for seconds.

I'm not going to lie; this is more trouble than dumping a bunch of frozen, breaded chicken nuggets or strips or whatever onto a cookie sheet and sticking them in the oven. HOWEVER, just like the pan-fried tilapia vs. frozen fish sticks, you control what's in these things. (Seriously, READ THE LABEL on the frozen, breaded chicken bits the next time you're at the store.) Cut back the salt, adjust the seasonings, use whole-wheat flour, use whatever kind of oil you feel comfortable with -- whatever you're into!

Do try the panko, though. I think it makes all the difference in terms of crispness.