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.