Tuesday, December 17, 2013

Chicken Tenders & French Fries

My workday doesn't end when I leave my office at the River Market District each afternoon.  I make my 30 minute commute back to West Little Rock to pick up the kids from school, then we usually have to stop at Kroger Marketplace to grab a few things, then we get home when it's dark when we're not in Daylight Savings Time.  Often I'll ask my kids what they want for dinner.  Why wouldn't they say chicken tenders and french fries?  It's one of their favorite things to order on restaurant menus from the kids' menu!
Backtrack to yesterday, Sunday.  We went to Sam's Club to grab a few items.  The next thing I know, we're watching a mandoline sampling seminar back in the middle of the usual food - sampling section.  The kids heard an announcement for free peelers.  Yes, we have plenty of peelers at home.  But...... "free!"  Next thing I know, I'm buying a new mandolin!  At least this one has the gripper thing to hold food and protect your hands from getting sliced on the slippery mandoline.
So the holder grips the potato for you to make perfectly proportionate french fries.
 
Even my aspiring 8 - year old chef Sasha is capable of slicing and dicing with the mandoline.  Hey, who needs McDonald's, anyway?!
So get your fries in the oven.
You can cook a pound of chicken tenderloins in 2 batches in just a few minutes.
Drain them on a paper towel and season with salt & pepper.

Chicken Tender Ingredients:
  • 1 pound of chicken tenderloins
  • 1 cup of panko breadcrumbs
  • 1 tbsp canola oil
  • 1 tbsp butter
  • Salt & pepper to taste
Directions:
  1. Heat up a large saucepan over medium high heat.  Add the oil and butter when hot.
  2. Dredge the chicken tenderloins in the panko.  Coat well.  Add to the pan.
  3. Cook about 3 - 4 minutes per side till done.  Drain on a paper towel.
French Fries:
  • 3 small russet potatoes
  • 2 tbsp canola oil
  • salt & pepper to taste
Directions:
  1. Slice the potatoes on the mandoline on the large setting for french fries. 
  2. Line a large cooking sheet with aluminum foil.  Spray generously with canola spray.
  3. Add the sliced french fries.  Add the oil, salt & pepper, then toss.
  4. Bake in the oven at 450 degrees for 20 minutes, toss, and salt.  
* Variations:  Use garlic - infused olive oil in place of canola in the oven and the pan.


4 comments:

  1. Sometimes you just gotta make something the kids want, right? Last night I made our old-school throwback, salmon patties, like my mom made. (Well, I think mine are better, but anyway…) It's one of the few "real food" things that my son will eat.

    Enjoyed this and seeing your lovely daughter!

    BTW, I LOVE my DeBuyer mandoline! Similar to the one you have here.

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    Replies
    1. Yes, I think you get me & how the kids play a big role in whats's for dinner! This mandoline is pretty great - the last one I bought did not compare, so I see they are not all created equally!

      Thanks for coming by & commenting. Glad to see friends stop by! :)

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  2. Great recipe! Do you happen to know the name of the mandolin you bought from Sam's Club. I'm looking to buy one and it sounds like you really like yours!

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  3. No, sorry. I don't know what the name is - it's not on the mandolin itself. Hope you find one you like!

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