I stole something the other day.
countryliving.co.uk
No, not food.
Per se.
Let me try to explain.
Per se.
Let me try to explain.
I was at a doctor's office Wednesday.
A real nice one where they had a million gazillion cool magazines and not old ugly wrinkly ones that were four years old.
These were current magazines with shiny covers and nary a blob of
spaghetti sauce or coffee runs on them, unlike like the magazines at my house.
Remember when you were a kid and being mesmerized by the shinynessness
(that's a word, look it up,
in the Pretend Word dictionary)
of the magazine departments in five-and-dimes or
grocery stores or Woolworths?
Remember when you couldn't wait to buy the newest issue of Tiger Beat magazine??
My boyfrahhhn was Lance Kerwin up there.
Which one is he, you ask? Top right corner, FOOL!
Which one is he, you ask? Top right corner, FOOL!
Lance starred in James at 15. Remember that show??
No?
You don't remember that show??
Well it was only on for one season, I think.
You don't remember that show??
Well it was only on for one season, I think.
Well just in case you need to brush up on what you were watching on Friday nights in 1970 while lounging on the couch in your footie jammies after eating mom's goulash and a couple slices of Wonder bread...
Anyway, back to what I stole.
I didn't necessarily "steal" this magazine,
I'm no convict, man!
I stole a page from the magazine. A page.
SHUT UP!!! I'm planning on returning it.
At next year's physical.
Just so you know, this magazine was from summer of this year.
It's not like it was a collectible issue or anything like the fall and holiday issue,
your honor.
It's not like it was a collectible issue or anything like the fall and holiday issue,
your honor.
Now do you want to hear about these
Tortilla Chip-Crusted Chicken Tenders
or not?
 |  |
These tenders are super easy
and taste like a chicken tender in a taco shell, ha!
The dipping sauces are fantastic!
Here's the fixins.
This recipe is straight outta the Jul.Aug.2017 Midwest Living Magazine
Chip-Crusted Chicken Tenders
Ingredients
Chip-Crusted Chicken Tenders
- Makes: 4 servings
- Hands On 20 mins
- Total Time 35 mins
Ingredients
- 1/3 cup buttermilk
- 1/3 cup mayonnaise
- 1 1/3 cups finely crushed yellow corn tortilla chips*
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 pound chicken breast tenderloins
- 2 tablespoons sriracha or 3 tablespoons honey mustard
- Preheat oven to 450 degrees . Whisk together the mayonnaise and buttermilk; transfer half the mixture to a shallow dish. Set aside the rest for sauce. In another dish, combine finely crushed tortilla chips, garlic powder and black pepper.
- Dip chicken tenderloins in the mayo mixture, then the chip mixture, to coat. Bake on a foil-lined baking sheet for 15 minutes or until golden. For dipping sauce, stir Sriracha sauce or honey mustard into the reserved mayo mixture.
- * You will need 5 ounces (or 4 1/2 cups) of chips to get 1 1/3 cups finely crushed tortilla chips.
Click HERE to go straight to the recipe on the
Midwest Living website so you can print it off or save it!
We start by crushing up the tortilla strips.
The recipe calls for yellow corn tortillas.
White corn would have a much milder flavor, which is fine.
Ima try that next time.
The recipe calls for yellow corn tortillas.
White corn would have a much milder flavor, which is fine.
Ima try that next time.
Prepare the mayo and buttermilk and the crushed tortilla chips and garlic powder and pepper.
You're only going to use half the buttermilk mixture, the other half you pour into separate dishes for the dipping sauces.
I used chicken breasts and just cut them into strips.
Dredging and coating station ready here, Houston.
Dredge the chicken strips in the buttermilk/mayo and coat in the crushed chip mixture and set on tray.
While the chicken tenders are cooking in the 450 degree oven (they cook QUICK!), whip up your honey mustard and
sriracha dipping sauces.
The tenders come out of the oven nicely coated,
slightly browned and crispy.
slightly browned and crispy.
The yellow corn tortilla chips I used had a
strong corn taste.
The dipping sauces were delicious to cut some of the intensity of the corn.
I also made (or burned, ha!) sweet potatoes fries and the sweetness of the fries was a nice complement to the
corn-chipped tenders and the tangy sauces.
Sweet potato fries always look weird but they do be delicious!!
Okay kids, that's all I
got for today.
Closing out today's magazine-themed post are covers from a couple magazines I have laying 'round the ponderosa here.
Speed Age magazine
1955
Popular Mechanics
1983
Oh.
By the way, the Bay City Rollers would like to say from the cover of 1977's 16 Magazine:
"Have a great S-S-S-Saturday Niiiiiiight,
S-S-S-Saturday Niiiiiiiight!!"
Thanks for checking in, y'all!
I appreciate it!
I've been cookin' up a storm and will be posting several recipes this week including another Thanksgiving quick menu.
I can sense your eye roll, SHUT UP IT WILL BE EXCITING no it won't but hey it's new recipes....wait for it, wait for it...from a MAGAZINE!!!
Take care,
don't hold my 70s geekiness love against me, heeeeeeee
and we'll talk at ya soon!!!
