Just in time for our final chicken harvest of the season, we'd like to offer you another recipe. But first, take note: October 22nd, 29th and November 5th and 12th are all broiler harvest days. If you'd like to order a broiler, please contact Mandy at the Farm Stand for more information at firstname.lastname@example.org.
And now, without further ado, we are pleased to present to you:
Bella's Chicken Tenders
1½ cups panko breadcrumbs
1 Tbsp mayonnaise
1 ½ Tbsp dijon mustard
2 Tbsp flour
1 tsp pimenton (or smoked paprika)
¼ tsp cayenne pepper
1 tsp salt
¼ tsp black pepper
1 Lum Farm Broiler Chicken, deboned and cut into 2/3" thick slices
Preheat oven to 400F.
Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 5 minutes until light golden. Transfer to shallow bowl.
Place a rack on a baking tray.
Place the batter ingredients (egg - black pepper) in a bowl and whisk until combined.
Add the chicken into the batter and toss to coat.
Pick up chicken, one piece at a time, with tongs and place it into the panko bowl.
Sprinkle surface with breadcrumbs, then press down to adhere. Transfer onto baking tray. Repeat with remaining chicken.
Spray lightly with oil. Bake 20 minutes. Remove from oven and serve immediately, with sauce of choice. (e.g., Honey mustard, BBQ mayo, Sriracha mayo)
Bella is a 7th grader at The Evergreen School and an inspiration in the kitchen. We send Bella and her family lots of gratitude for the ways in which they are a part of our farm and foodie family, and look forward to sharing with you Bella's dad's recipe for Goat Shank Tagine (soon)!