**DONOTDELETE**
04-18-2002, 12:52 AM
Fast Fried Chicken Tenders
When I'm craving Colonel you-know-who's famous fried chicken, I make this, instead.
It is just as satisfying and has only a fraction of the calories.
12 ounces boneless, skinless chicken breasts, cut into 1-inch-wide strips, or chicken tenders
1 teaspoon coarse-grained salt
1/2 teaspoon cracked black pepper
2 tablespoons Dijon mustard
2 teaspoons minced garlic
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 cup fresh bread crumbs
1 to 2 tablespoons olive oil or olive oil spray
1 lemon, cut into wedges
Season chicken pieces with salt and pepper. In a shallow baking dish, whisk together Dijon mustard, garlic, lemon zest and lemon juice. Add chicken, turning several times to coat evenly. Cover with plastic wrap; refrigerate 30 minutes or overnight.
Remove chicken pieces from marinade; dredge in bread crumbs, coating evenly.
Place a large nonstick skillet over medium heat. When it is hot, add 1 tablespoon oil or spray pan with a fine mist of oil, adding more only if necessary. Add chicken and cook until crispy and golden brown, about 3 minutes per side. Serve with lemon wedges. Makes 4 servings.
web page (http://www.chron.com/cs/CDA/story.hts/food/1364566)
When I'm craving Colonel you-know-who's famous fried chicken, I make this, instead.
It is just as satisfying and has only a fraction of the calories.
12 ounces boneless, skinless chicken breasts, cut into 1-inch-wide strips, or chicken tenders
1 teaspoon coarse-grained salt
1/2 teaspoon cracked black pepper
2 tablespoons Dijon mustard
2 teaspoons minced garlic
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 cup fresh bread crumbs
1 to 2 tablespoons olive oil or olive oil spray
1 lemon, cut into wedges
Season chicken pieces with salt and pepper. In a shallow baking dish, whisk together Dijon mustard, garlic, lemon zest and lemon juice. Add chicken, turning several times to coat evenly. Cover with plastic wrap; refrigerate 30 minutes or overnight.
Remove chicken pieces from marinade; dredge in bread crumbs, coating evenly.
Place a large nonstick skillet over medium heat. When it is hot, add 1 tablespoon oil or spray pan with a fine mist of oil, adding more only if necessary. Add chicken and cook until crispy and golden brown, about 3 minutes per side. Serve with lemon wedges. Makes 4 servings.
web page (http://www.chron.com/cs/CDA/story.hts/food/1364566)