Hey! Thank you for dropping by today.
Unfortunately we had a little technological snafu and found ourselves without electricity. Losing power will significantly limit your ability to write and schedule blog posts.
It’s also very frustrating.
If you’re on the east coast, this installment of Mondays on Main St. is getting to you a little late. Maybe you can bookmark it for another night. Of course, if you missed last week’s Monday’s on Main St. post you can find it right here.
Speaking of bookmarking recipes, I’m still working on my menu planning post. I didn’t want you think I had forgotten. I will finish that up and will share that this month.
Have I told you that southerners always soak their chicken in buttermilk before frying? Well, they do. Not only does it yield tender, juicy chicken it also gives it a wonderful tangy flavor.
Now, we’re going to bake this chicken, but we’re still going to marinate it in the buttermilk.
To get started, marinate 2 lbs of chicken tenders in 2 cups of buttermilk, 2 tsp of kosher salt and 2 smashed garlic cloves. Marinate for at least 1 hour, but you can set this up before you leave for work. Just be sure to marinate in your refrigerator.
Next, add 1 1/2 cups of Panko breadcrumbs to a shallow dish. Add about 2 tsp of chopped, fresh thyme leaves and mix.
Dredge the marinated chicken tenders in the panko-thyme mixture. I also pressed the chicken into the breadcrumbs (using my fingers) to ensure that they were adhering.
Spray a baking sheet with cooking spray and then add your breaded chicken tenders to the prepared pan. Bake in a 400° oven for 15 minutes. The breadcrumbs will be lightly golden brown. A meat thermometer inserted into the chicken should register 165°.
Here is another look at the baked chicken tenders. I pulled together a very quick honey-mustard dipping sauce using of course honey, yellow mustard and some Duke’s mayonnaise.
I’ll be sharing another recipe for dinner this week and a few other things too. See you Wednesday.
Buttermilk Baked Chicken Tenders
2 cups buttermilk
2 tsp kosher salt
2 smashed garlic cloves
2 lbs chicken tenders, rinsed and patted dry with paper towels
1 1/2 cups Panko breadcrumbs
2 tsp fresh thyme, chopped
Preheat oven to 400°.
Add buttermilk, kosher salt and garlic cloves to a medium-sized bowl. Add chicken and marinate in refrigerator at least one hour. Place breadcrumbs and chopped thyme in a shallow dish and mix. Drain chicken from marinade. Discard marinade.
Add chicken to breadcrumb mixture and toss to coat. Place breaded chicken onto a baking sheet that has been lightly coated with cooking spray. Bake in preheated oven for 15 minutes or until breadcrumbs are lightly golden and a meat thermometer inserted into chicken registers 165°.
Serve with honey-mustard dipping sauce, if desired.
Honey-Mustard Dipping Sauce