You can never go wrong with chicken tenders. They are universally loved (by most), and you can bread them with pretty much anything you have kicking around in your cupboard. I like to take the bottom of a chip or cracker bag, all of those tiny pieces and flavor dust make the perfect dry dredge. My personal favorites are salt and vinegar chips and pretzel crackers. I do not have children but we all know kids and adults alike are suckers for a good tender moment. Below I offer some inspiration for flights of fancy and a recipe, perfect for a nourishing meal after a long day of learning.
Make yourself a dredging station of beaten Maple Wind Farm eggs and whatever dry ingredients you prefer, make sure you keep your dry hand and wet hand separate and BOOM! You have a meal. Tenders pair perfectly with an array of dipping sauces and toppings as well. You have probably seen the new “flight” trend moving its way through the interwebs. Baked potato flights, deviled egg flights (my egg flight favorites are coming soon…) but what about tender flights?! I have been experimenting a bit with this. Before I start the dredge I cut the tenders into bite sized pieces, which also means they cook faster and are in your mouth faster. After baked to crisp perfection I have been topping my tenders with the following….(as always items underlined are available in our on-farm market):
- Half of a marinated egg and 1-2 Blake Hill Preserves Candied Jalapenos
- Vermont Fermentation Adventures Spicy Kimchi Rampage, sesame seeds and scallions
- A chunk of avocado, crumbled Maple Wind Farm Bacon and Ocean State Pepper Co The Works spice blend
- Sidehill Farm Sour Cream, Butterfly Bakery Garlic Lime Tomatillo salsa, Champlain Valley Creamery Pepper Queso
- Dell’Amore Marinara Sauce (coming back to the market soon) and a heavy shredding of Muranda Bel Ciello Cheese (which is a provolone asiago cross and it is AH-MAZE-ING)
If you have any creative ideas for a tender flight, send them my way! I encourage you to branch out and try some interesting combos, you never know what is going to meld together in a mouthwatering bite. Or you can just make this simple classic recipe. This is a go to in my house - minimal ingredients, minimal brain power needed (after a long day at the farm it's necessary sometimes) and it's super quick to whip up.
Garlicky Buttery Tenders
- 3 tablespoons ghee - Any flavor will do: regular, turmeric or rosemary garlic
- 1 lb Maple Wind Farm chicken tenders
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoon paprika
- 1 teaspoon italian seasoning
- 4 garlic cloves, crushed then finely chopped
- ¼ teaspoon cumin
- Add 2 tablespoons of ghee to a skillet on medium heat. Add the tenders and season with salt, pepper and paprika. Cook for 3 minutes on each side, be sure to season the other side when you flip them.
- Make a little space and add the garlic and last tablespoon of ghee. Cook until the garlic is fragrant, about 30 seconds or so. Add the italian seasoning and continue to cook for 1 minute.
- Add 2-ish tablespoons of water to the pan and scrape all of the bits (flavor) off the bottom of the pan.
- Garnish with fresh herbs if you are feeling fancy. Enjoy!
