I made this
Ginger Rhubarb Chutney last season and still have a couple of jars in my cold room. Since my stay in Tennessee I have become fond of using cornmeal to add a nice crust when pan frying. These chicken tenders were dipped in milk then rolled in a mixture of cornmeal and Tony Cacheres Cajun Seasoning Mix. How easy is that! I pan fried them in a little goose fat and served with my chutney. It was so good. Yum. Healthier than pub food and tastier, too!
My favorite use for cornmeal - on some trout before frying!
ReplyDeleteA really nice combo, Sarah. Rhubarb chutney is delicious...I made some last week!
ReplyDeleteOh, those look good. And fried in goose fat? Great idea.. although duck is what I have... wonder how different the flavor is with goose fat. I just love chutneys with fried things... someone this weekend had just flown in from London and brought a recipe from an English paper for a ginger rhubarb crumble... looked delish...
ReplyDeleteWOW! this looks amazing! I am so glad I stumbled across your blog! I LOVE it! I can't wait to see more! i am your newest follower and would love it if you would check out my blog and follow me too! I am also hosting a giveaway and would love it if you would come enter! Thanks!
ReplyDelete-Nikki
http://chef-n-training.blogspot.com/
Looks scrumptious! And the chutney sounds yummy! :)
ReplyDeleteBreading and frying is what makes chicken tenders best! Great idea. Hope you're having a good weekend at the market, too. Don't know that I would have gone with the black apron, since it would show spills, but I'm sure you'll be sold out in a heartbeat!
ReplyDeleteNow rhubarb chutney is totally new to me, but I bet it tastes incredible!
ReplyDelete