Pan-Fried Chicken Tenders

This week we celebrated that most esteemed of days, National Fried Chicken Day. Not wanting to miss out on the festivities, I searched my Pinterest pins for a Fried Chicken recipe. I realized that most of my fried chicken pins are healthier versions that oven-bake rather than fry in oil. Normally this is a good thing for our diet. However, for National Fried Chicken Day I went with this Pin for Pan-Fried Chicken Tenders by Mandy of South Your Mouth. You won’t get any drumsticks or wings, but it’s frying AND the chicken tenders will cook more quickly than whole chicken pieces.
Pintesting Pan-Fried Chicken Tenders - ORIGINAL PIN

Chicken tenders, no matter how good, need a dipping sauce. Since Mandy recommended a mixture that tastes like Chick-Fil-A sauce, I am doing a second Pintesting on this pin for a Copycat Chick-Fil-A Sauce recipe by Serene Herrera of House of Yumm.

The Pintesting:

The ingredients include chicken tenders, seasoning mixture, milk mixture, and a flour mixture. My grocery didn’t have chicken tenders so I got chicken breasts and sliced them into tenders. This seemed a lot easier than running from store to store in search of the same thing.

Pintesting Pan-Fried Chicken Tenders

Start by making a seasoning blend that Mandy calls “Chicken Scratch” and says is good for seasoning “anything with feathers.”

Pintesting Pan-Fried Chicken Tenders

Season the chicken tenders with part of the Chicken Scratch.

Pintesting Pan-Fried Chicken Tenders

Then blend the milk mixture. It calls for a fair amount of hot sauce. The recommended amount will give a bit of heat; adjust this to your own taste preference.

Pintesting Pan-Fried Chicken Tenders

Mix the coating with flour, seasonings, and more Chicken Scratch.

Pintesting Pan-Fried Chicken Tenders

Dip the seasoned chicken tenders in the milk mixture.

Pintesting Pan-Fried Chicken Tenders

Then coat it in the flour mixture.

Pintesting Pan-Fried Chicken Tenders

Pan fry them in about an inch of hot oil.

Pintesting Pan-Fried Chicken Tenders

Turn the chicken to cook evenly; about 5-6 minutes total.

Pintesting Pan-Fried Chicken Tenders

Drain the cooked tenders on paper towels or on a cooling rack. I put a cooling rack over paper towels – just to be safe.

Pintesting Pan-Fried Chicken Tenders

These fried up to a nice golden brown without losing their coating. As I said, they do have a kick of heat to them – a bit more than is my personal preference but not more than what I would call medium hot. The chicken was fully cooked without drying out. These Pan-Fried Chicken Tenders were a great way to celebrate National Fried Chicken Day.

Pintesting National Fried Chicken Day

I made the Copycat Chick-Fil-A Sauce recipe to serve on the side and paired it with a salad.

Click Here to go to the Copycat-Chick-Fil-A Sauce Pintesting.

The Pintesting Results:

Overall Results: 4.45 Pins

Pintesting Seal 4 Pins

Accuracy:  The Pan-Fried Chicken Tenders turned out just like the recipe and post said except for one thing – the heat. I understand that heat levels can be subjective and what one person considers flavor might be fire to another. In this case, however, it wasn’t the opinion of just my HH and me. I had a few people at work try them and they all mentioned that they “have a kick” or “have some heat on the back end.” Other than that, the chicken tenders were moist, crispy, and had all the yum of fried chicken. 4 Pins

Pintesting Rating - 4 Pins

Difficulty:  There is a level of danger that accompanies frying in oil. Anyone who’s been splattered can attest to the pain. All the prep work of mixing the dry rub, milk wash, etc. is easy. I went back and forth between giving this a 3 or a 4, but since this is pan-frying instead of deep-frying I’m giving this 4 Pins.

Pintesting Rating - 4 Pins

Time:  The whole recipe took less than 30 minutes from start to finish; even with the dipping, coating, resting, and frying. This is a great recipe for busy weeknights. 5 Pins

Pintesting Rating - 5 Pins

Cost:  All of the ingredients are normally in my kitchen. The chicken was $3.99/lb and my package was $4.45. The Chicken Scratch rub makes a lot and can be used for “anthing that has feathers.” I estimate the total cost at $5.75. Since this served supper and leftovers for lunch that’s less than $2/serving. 5 Pins

Pintesting Rating - 5 Pins

Practicality:  You just can’t go wrong with homemade chicken tenders. They beat frozen every time – plus you know what’s in these. I prefer no mystery ingredients in my food. I like that you can adjust the level of heat to your preference by adjusting the amount of hot sauce in the milk mixture AND if you prefer a “Southwest vibe” you can adjust the Chicken Scratch per her instructions. My lunch leftovers heated well in the work toaster oven so I’m guessing that you could make these ahead and bake in the oven, but since they take less than 30 minutes it’s just as easy to make them fresh. 5 Pins

Pintesting Rating - 5 Pins

Honey Balsamic Chicken

It’s the new year and I have resolved to eat healthy – again – for about the 100th year in a row. Anyone else with me on this? Granted, I don’t eat terribly but I’m not as consistent as I’d like to be. But some meals make eating a healthy diet much easier. For example, I saw a video for Honey Balsamic Chicken on Facebook and a couple of days later this pin for the recipe by TipHero (inspired by Chungah of Damn Delicious) popped up on my Pinterest feed, too. They do seem to copy her recipes quite a bit, so if you’re not following Damn Delicious yet you just might want to.

Pintesting Honey Balsamic Chicken

I really like the idea of a whole meal made on one sheet pan in the oven. (Hooray for fewer dishes!) I also like that the recipes used a variety of vegetables.

It’s worth noting that there were a few slight differences in the two recipes.

  1. The TipHero recipe uses green beans while the Damn Delicious recipe uses asparagus. We love asparagus in our home, so that’s what we went with.
  2. The honey balsamic marinade recipes had a few differences. TipHero’s used thyme, rosemary, and chili flakes while the Damn Delicious recipe used Dijon mustard, oregano, and basil.
  3. Chungah’s recipe also took less time to make – a big plus in my book.
  4. The TipHero recipe pours the marinade over the chicken and veggies prior to roasting; Damn Delicious didn’t. I went with TipHero on this step. More flavor is more better. (I beg forgiveness from the grammar police for that.)

The Pintesting:

I didn’t get a photo of all of the ingredients this time. What can I say? I was hungry. Fortunately, there aren’t a lot of ingredients.

The first thing that I did was to make the marinade. I used a short-cut here and just dumped all of the marinade ingredients into the bag that the chicken came in and squished it until it was mixed, tossing the chicken in the marinade at the same time. Since my chicken breasts were still somewhat frozen I thought I’d let it defrost and soak up the flavor all at once. Also, since it’s just my HH and me I only used one whole chicken breast (two halves). This worked for us since the chicken breasts are very large and we like lots of veggies.

Pintesting Honey Balsamic Chicken

While the chicken defrosted, I lined the pan with parchment and prepped the vegetables.

Quarter the potatoes then add the tomatoes. Drizzle with extra virgin olive oil (EVOO) and season with salt and pepper.

Pintesting Honey Balsamic Chicken

Put the chicken on the pan and drizzle the remaining marinade on the veggies.

Pintesting Honey Balsamic Chicken

Roast for about 20 minutes then add the asparagus (I drizzled the asparagus with a little more extra virgin olive oil), then roast it for another 10 minutes. This was my timing compromise between the two recipes.

You don’t want to eat undercooked chicken! When in doubt check the internal temperature with an instant-read thermometer. For chicken, this should be 165 degrees Fahrenheit.

Pintesting Honey Balsamic Chicken

Done! Your dinner is done and the only dirty dishes are one pan, one cutting board, and one knife. Join me in the happy dance?

Pintesting Honey Balsamic Chicken

The chicken was juicy and flavorful. The tangy-sweet acidity of the tomatoes, starchy creaminess of the potatoes, and the bright crispy asparagus complimented each other, and the marinade brought it all home. YUM!

Pintesting Honey Balsamic Chicken

And now I have to say this. WINNER! WINNER! CHICKEN DINNER!

The Pintesting Results:

Overall Results:  4.85 Pins

Pintesting - 5 Pins Overall Rating

Accuracy:  This recipe was as simple as the TipHero video showed it to be even though I followed Chungah’s recipe. 5 Pins

Pintesting Rating - 5 Pins

Difficulty:  This recipe was very simple – perfect for novice cooks. The prep work was minimal and the marinade made everything taste wonderful. 5 Pins

Pintesting Rating - 5 Pins

Time:  The active time to prep and cook the recipe was 40 minutes. The chicken requires time to marinade (30 minutes to overnight). I did this ahead of time and let it marinade all afternoon. While it isn’t active cooking time, it’s still necessary to make the recipe turn out so I’m giving this 4 Pins.

Pintesting Rating - 4 Pins

Cost:  The cute little potatoes and grape tomatoes were both buy-one-get-one-free at the store when I got them. (I love shopping sales!) The total cost of all the main ingredients (not deducting for the sales) was $12.00. Even though we used only 2 chicken breast halves, we had 4 meals making this $3.00/serving. 5 Pins

Pintesting Rating - 5 Pins

Practicality:  This is the kind of home cooking I could eat every week. It was simple, delicious, and planning ahead with the marinade made quick work of the cooking. Perfect for busy weeknights! You could experiment with using different kinds of vegetables such as green beans, carrots, Brussels sprouts, or whatever your family likes. You can also switch up the marinades – try the TipHero version for a more traditional herbed chicken flavor. This will be a regular in our menu rotation. 5 Pins

Pintesting Rating - 5 Pins

Pintesting the Best of Italy with Pizza

October is NATIONAL PIZZA MONTH! Did you know this? I didn’t until the month was nearly over. Pintesting Monini Mutti Pizza I’ve wanted to do a pizza recipe post for quite some time but with so many unique kinds of pizza, I wasn’t sure which would be the best one to start with. There’s the Neapolitan style Margherita, the large thin crust New York style, the deep-dish Chicago style, the thick crusted square shaped Sicilian style, grilled pizza, French bread pizza, regional tomato pies, and so many variations of crusts, sauces, and topping… it’s a bit overwhelming. But then I thought about what Italian pizza from Naples would be like. While at the Florida Restaurant and Lodging Show, I was introduced to Italy’s favorite tomato company, Mutti, and their sister olive oil company, Monini. After tasting them I know why they’re the best of Italy. And now they’re coming to America so that you can cook with the best Italian ingredients, too!

2016 Florida Restaurant & Lodging Show Mutti Exhibit

Below are a few of the appetizers and even a dessert that was made using the Monini and Mutti products.

2016 Florida Restaurant & Lodging Show Mutti Collage

I was given some wonderful products to try at home including a ready-made pizza sauce and a squeeze bottle of olive oil that’s not supposed to drip. Let’s see what Italy’s favorites taste like on a pizza.

The Pintesting:

In our house, we normally make our own pizza dough, but on this busy weeknight I picked up a pack of pre-made crusts and our toppings will be cheese, sausage, and pepperoni.

Pintesting Monini & Mutti Pizza

I brushed the dough with the Monini olive oil in their new squeeze bottle. This is SO MUCH BETTER than having the olive oil drip onto the counter or down the side of the bottle. No Leaks! No Drips!

To really boost the flavor, I cut a garlic clove in half and then rubbed it on the oiled dough. If you love garlic but have trouble with heartburn, this is a great way to get that great taste and be gentle on your stomach.

Pintesting Monini & Mutti Pizza

To get real authentic Italian pizza flavor you need a real authentic Italian pizza sauce.

Pintesting Monini & Mutti Pizza

Cheese Please!

Then we added the toppings. The HH worked at a pizza place many years ago, so he does this part. The sausage is raw when put on the top of the pizza, but it will cook through while the pizza is cooking.

Pintesting Monini & Mutti Pizza

Then we baked it per the crust instructions.

Pintesting Monini & Mutti Pizza

This is how it looked when it came out of the oven. The sausage is perfectly cooked. The cheese is all melted. The hardest part is waiting for it to cool enough to taste it, so I’ll get one more picture while I wait.

Pintesting Monini & Mutti Pizza

The Results:

So THIS is what pizza in Italy tastes like… Monini & Mutti made this pizza incredible. The no-drip squeeze bottle really worked; there was no olive oil anywhere it wasn’t supposed to be. The pizza sauce was very fresh and tasted like real tomatoes – not overprocessed or artificial. I can see why they are the favorites in Italy. The good news is that both of these products will soon be available at grocery stores across the U.S. so watch for them!

The Recipe:

Pizza

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 2 Pizzas (using the 2 mini crusts)

Pizza

Ingredients

  • Pizza crust of choice (I used Boboli Mini Original Pizza Crusts, but you can use home-made)
  • Monini Olive Oil
  • 1 Garlic clove, cut in half
  • Mutti Pizza Sauce
  • 8-oz Mozzarella, shredded
  • Toppings of choice

Instructions

  1. Pre-heat oven per your crust instructions (450 degrees for the Boboli crust).
  2. Place crust(s) on a baking sheet.
  3. Brush 1-2 teaspoons of Monini Olive Oil on the crust to coat evenly.
  4. Rub the garlic clove all over the crust for great flavor.
  5. Spread the Mutti Pizza Sauce in an even layer on the crust.
  6. Top with shredded mozzarella and toppings.
  7. Bake for 8-10 minutes.

Notes

Pizza is personal, so you can use whatever kind of crust and toppings you like to make it completely your own.

http://pintesting.com/pintesting-the-best-of-italy-with-pizza/