Hello! Mommy Power Alligator here chiming in to share with you one of the easiest chicken recipes ever.
If you are confused by the “Mommy Power Alligator” it was my title the other day. In between being a tiger and a jedi. I was dubbed this awesome creature by a sweet 3 year old alligator.
Besides making me laugh, and realize how awesome of a
daughter alligator I have, it made me feel invincible. I decided with a title like that I should take on the world. Or, chase three silly kids around the house. Or, write about chicken tenders. Or…well you can do just about anything when you are a Mommy Power Alligator.
What do I choose to do? Share recipes of course. *strikes amazing mommy power alligator/super food blogger pose*
Speaking of recipes and kids, I never shared with you the recipes they wrote for me a while back. Valerie did not have one, but the older two did.
Christopher’s Recipe (Scrambled Eggs):
1. Take eggs, crack them.
2. Chop an onion.
3. Add spices, whatever you want.
4. Add salt.
5. Cook them in a pot.
Natalia’s Recipe (Princess Birthday Cake):
1. (take) 1 cup of flour (and) cook it two times.
2. Put flowers on it for a birthday.
Three recipes in one post. What a deal! And now I sound like an infomercial.
I will let you decide which one you feel like making. But, as cute and creative as I think my kids are…I suggest the ranch tenders recipe.
I am just not sure Natalia’s recipe will really make the cake it is supposed to and Christopher does not know the difference between pots and skillets, so I’m not sure if his scrambled eggs will be that great. The tenders though, I am very pleased with them, AND they are actually well tested.
These are crusted with potato flour- which is basically ground up dried potatoes. Not to be confused with potato starch, which is the starch extruded from the potato. It is a rather unusual gluten free flour, which has been sitting in the back of my cabinet since a few failures with it.
When I wanted to coat some chicken the other day, prior to pan searing it, I decided on using the potato flour. It lends a slight potato flour, a light coating, and beautiful color. As far as flavor, I went with my homemade ranch seasoning mix and paprika. As I already had the mix together it was so quick and easy.
To help support Worth Cooking this recipe has affiliate links.
- 2 lbs chicken tenders
- 2½ tablespoons of my ranch seasoning mix
- ½ teaspoon paprika
- Heat stable oil (palm shortening, refined olive oil, ghee, tallow, or avocado oil)
- 4 tablespoons potato flour
- 4 teaspoons [url="http://amzn.to/1XwXmzN" target="_blank" rel="nofollow"]arrowroot flour[/url] or tapioca starch
- ¾ teaspoon ranch seasoning
- 1 pinch paprika
- Mix ranch seasoning and paprika together, evenly coat chicken tenders.
- In a large skillet (I used a 16" cast iron), pour enough oil/fat to be almost ¼" deep. Preheat to medium-high (turning down if need be to keep the oil from smoking).
- Mix together the remaining ingredients. Very lightly coat the tenders in the flour mixture. Shake off excess (otherwise it will just fall off and burn in the oil).
- Cook the tenders for a few minutes per side until golden brown and cooked through (2-3 minutes for the center of the pan, more towards the outer edges). Move the ones around the edge towards the center and the ones in the center outwards if needed for even cooking.
- Check the thickest part of the tender to see if cooked through.
Pin it Thursday @ Sweet Bella Roos
Simple Meals Friday @ Simple Life Abundant Life
Savoring Saturday’s @ Raia’s Recipes
Gluten Free Wednesday @ The Gluten Free Homemaker
Gluten Free & DIY Tuesday @ Allergy Free Alaska