Tender Chicken Tender

21 Feb

Like Elvis’s ‘Love Me Tender, Love Me Sweet,’ tonight’s dinner answered his soulful call.

Chicken tenders aren’t usually considered sexy or soulful, but rather utilitarian in nature. And yet, that’s exactly what makes them so easy to manipulate into something exceeding the mundane.

Simple ingredients (hopefully, a part of your pantry) are all what’s needed: lime zest, panko bread crumbs, parmesean cheese, and coconut milk (I used the refrigerated kind).

Firstly, I scraped out the tendons. Next, I soaked the tenders in the coconut milk, while I mixed together the bread crumbs, cheese, and lime zest. Then, I heated an iron-cast skillet on medium high and poured a small amount of Canola oil. I coated the chicken with the crumb mixture, patting lightly, and then fried them. I covered the pan once I turned them over, to allow for more even internal cooking. Be sure to add some oil along the way, as you’re adding very little with each batch.

What you’ll get is a crunchy, slightly sweet chicken tender, with hints of fresh lime. And, something Elvis would croon over. Kaukab? She’s not a crooner. A critic? Yes. Crooner? No.


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