Good Eats with Chef Fred Haines
Flavorful. Fresh. Seasonal.
Saturday, June 22, 2013
Jalapeño kettle chip crusted chicken tenders
Process chips in food processor, grind to medium grind.
Season chicken tenders with creole seasoning
Then bread with flour egg wash potato chip Panko bread crumbs. (Panko chip 50/50 mix)
Finished product ready for frying or baking. Home use bake for 8min at 375 until golden brown.
Serve with avocado cream and fresh lime.
Chef Fred Haines
Share to Twitter
Share to Facebook
Share to Pinterest
Post a Comment
Post Comments (Atom)