Tuesday dawns with not a cloud in the sky–clear, blue skies and we were in the low 70’s by late afternoon. Yoga, lunch and a visit with friends Jim and Kathy rounded out our day. The Cowboy did some restoration work–he repaired the lighting plug on the truck so our truck camper batteries would charge as we travel down the road.
Monday I finished cleaning the upstairs portion of our house–finally–and the Cowboy went to Big Timber. Nat had mentioned he wanted a portable phone by his chair so he didn’t have to hurry to reach the phone. Hurrying at the age of almost 96 is not a good thing! Every cordless phone I found on Amazon, etc. had way too many buttons for a almost 96 year old visually impaired man. So–the Cowboy spent a large portion of Monday cursing the person responsible for wiring in the phone jacks in that house. After crawling in and out of the crawlspace numerous times, he was finally successful and Nat has a phone by his chair. The Cowboy also did a little door alteration work from garage to the back yard–he had a busy day!
This photo was taken during our rainy weekend.
In the April Southern Living magazine there was a recipe for oven baked big batch chicken tenders–they are absolutely delicious and the Cowboy even liked them!! They are a touch labor intensive and my kitchen looked as if a bomb went off by the time I was finished but they were good and 3 pounds of chicken tenders is a LOT of chicken. I cooked only six tenders for us and froze the rest–quick meals!
Chicken Tenders from Southern Living April, 2018
Nonstick Cooking Spray
3 lb chicken tenders or skinless, boneless chicken breasts, cut into 1/2 inch thick strips
1 cup all purpose flour
1 1/2 tsp paprika
1 tsp ground mustard
1/2 tsp garlic powder
4 large eggs
1/4 cup whole milk
5 TBS unsalted butter divided
4 cups panko crumbs divided
1/2 cup mayonnaise
1/4 cup Dijon mustard
3 TBS honey
Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and lightly coat with cooking spray. Season chicken with salt and pepper.
WHISK flour, paprika, ground mustard, garlic powder, 1 tsp salt, and 1/4 tsp pepper in a large bowl. Beat eggs and milk in another bowl.
MELT half the butter in a large skillet over medium heat. Add 2 cups Panko crumbs and cook, stirring constantly, until golden, 1-2 minutes. Transfer to a shallow baking dish. Repeat with the remaining butter and panko, transfer to the baking dish. Stir in 1 tsp salt and several grinds of pepper.
WORKING in batches, dredge tenders in flour mixture, shaking off excess. Dip in egg wash, letting excess drip off, and coat with panko, pressing to adhere. Bake or freeze at this point.
TO BAKE 1 BATCH: Place 12 tenders on prepared baking sheet. Bake until golden on undersides, 6 to 8 minutes. Spray tenders with cooking spray, flip, and cook until golden and crisp all over, 6 to 8 minutes more. Stir together mayonnaise, Dijon, and honey. Serve with tenders.
TO FREEZE: Arrange uncooked tenders in a shallow baking dish with parchment paper between layers. Freeze until solid, about 2 hours. Transfer to resealable freezer bags and freeze for up to one month.
TO BAKE FROM FROZEN: Place frozen, unthawed tenders on prepared baking sheet. Bake until golden on undersides, 12 to 15 minutes. Spray tenders with cooking spray, flip, and cook until golden and crisp all over, 12 to 15 minutes more.
Looking south from our hay fields.
And here’s hoping my “little” brother Ross had a great birthday!