Two back to back posts?! Man! Being unemployed blows. Not that I don’t love cooking and blogging for you guys. But really, I am SO BORED. I am so incredibly ready to start working.
Right now, my life mainly includes going to different bars and going out to eat. All. The. Time. I am so tired of it. I need structure and work and new people. I buy things for my apartment and keep running up my credit card bill. It’s really quite lovely.
I told you last week that I’ve been going to my parents house and cooking things for them. I sneak in in the afternoon, do laundry, cook a bunch of things, sometimes see them if they come home early enough and then escape like a thief in the night. Escape with clean clothes, leftovers, generally a pan or something weird that I need for my apartment.
- 1 package chicken tenders, about 8 pieced
- 2 cups uncrushed chips, then crush
- ½ cup Italian breadcrumbs
- 2 cups flour
- 2 eggs + ¼ cup milk
- salt and pepper
First, clean all the fatty parts off the chicken tenders and set aside.
Next, put your Honey BBQ Fritos in a large zip lock bag. Using a rolling pin, crush up the chips until they almost resemble breadcrumbs. Next, add your breadcrumbs into the zip lock bag and give a few shakes to combine thoroughly.
Set up 3 bowls, assembly line style. In the first bowl place your flour, salt and pepper. In the second bowl whisk together your eggs and milk. In the third bowl add your chip/breadcrumb mixture.
Start by covering each chicken tender with flour. Set aside for a few minutes. Setting the chicken aside helps all the coating stay on. Next dip each piece of chicken in the egg mixture. Let the chicken sit in the mixture for 30-60 seconds. Put each piece of chicken in the chip mixture and really pack the chip onto each piece. Make sure it sticks on it.
Lay each piece of chicken on a cooling rack set on a baking sheet. Bake for approximately 20-25 min at 350 or until chicken is cooked through.
I used ranch dressing as the dipping sauce. YUM YUM