Chicken Tenders and Is It Spring Yet?

I cannot believe that I just walked out of my front door and to my car without the treachery of winter ice. There is no snow or ice on my driveway or sidewalk. The garden is snow free. My back yard only has sketches of the white stuff. Is it possible that spring will come again this year?



We had our doubts as the snow continued to fall and obliterate any part of my garden that the sun exposed.



Do I dare hope? It is only April and we can have our most wicked storms in April.



I spent my day making Lamb Biryani that I will post later. Yesterday was Chicken Tikka. They were both yummy. I am getting ready for my newspaper article for Victoria Day. Did you know that it was in Queen Victoria's reign that Indian food made its debut in England? Neither did I. Well, it wasn't true Indian food. It was Anglo-Indian food. But they loved it and still do today.



Today I give you a simple treat. If you love chicken fingers then here is a way healthier version. This is real chicken, oven baked and has all the flavour of the deep fried kind you get in the bars.

Baked Chicken Tenders

Choose chicken tenders rather
than wings because they are lower in fat. These can be frozen after baking for
easy fast food later. To make them crispy again, shallow fry in cooking oil to
reheat. I use panko breadcrumbs because they absorb less oil but you can use
what you have on hand.

1 lb. chicken tenders                                               

1 1/2 c. panko bread crumbs                                    

1 c. finely grated parmesan
cheese                      

1 c. buttermilk                                                           

1 tsp. garlic powder                                                

1/2 tsp. paprika                                                

1/2 tsp. crushed chili peppers                                  

1 tsp. salt                                                            

1/2 tsp. ground black pepper                                   

Mix buttermilk, salt, pepper,
garlic powder, chili peppers, and paprika. Place chicken tenders and buttermilk
mixture in a resealable bag. Marinate in the refrigerator for 1 hour or
overnight.

Mix breadcrumbs, parmesan
cheese, salt, pepper, cayenne. Drain chicken tenders and roll in the breadcrumb
mixture, pressing to completely cover.

Bake on a rack that has been
placed on a baking sheet at 500F  for 15 minutes.

Serve immediately with vegetable
sticks and low fat ranch dressing.