Bajan Style Chicken Tenders
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

I have not been one to turn down chicken tenders in my life, but as I get older I’ve learned my body more and I’ve concentrated more on combatting the wear and tear of everyday bad eating habits. I have also learned that nixing the bad eating habits doesn’t have to mean nixing good old-fashioned comfort food, but the comfort food must get a more modern and heart-healthy makeover. These chicken tenders are every bit as satisfying as the ones you’ll find in a diner, but they’re a whole lot healthier (and even a bit more cultured).

What you’ll need:
2 large boneless breasts
2 cups unbleached all-purpose flour
4 tsp red pepper flakes
4 tsp dried oregano
2 tsp garlic powder
2 tsp dried parsley
2 tsp poultry seasoning
2 tsp Hungarian sharp paprika
Olive oil

Directions:
Preheat oven to 400.

Trim and cut the chicken into strips. Brine the chicken strips for 1-2 hours.

Drain and pat dry the chicken. Place it in the bottom of a large baking pan. Generously coat the chicken in the olive oil.

Put the flour, red pepper flakes, oregano, garlic powder, parsley, poultry seasoning, and paprika in a plastic bag. Shake the bag so the ingredients mix together.

Place the chicken strips in the bag and shake to coat. Then, place the strips back into the pan.

Bake for 30-45 minutes and serve.

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