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Chicken Tenders & Zucchini Fritters

Everyone knows the classic fry station of flour, egg, and bread crumbs. I look at all the left over egg and it just seems a waste. This was one of my first ways to use up that egg. I have since developed many more that split the egg before dredging but this works because you cook the egg through so contact with the raw chicken is mitigated by thorough cooking.

Breakfast I did another round of Pina Colada Overnight Oats

Lunch was Chicken Salad Sandwiches

These are actual chicken tenders (link). The tenderloin of the chicken, most “tenders” are just cut up breasts. This is harvested from under the breast and two will be about 1/4 pound so from each chicken you get an extra serving just from knowing how to harvest this item.
There is a tendon that runs through the tender that can be stringy if not removed before cooking.
Grasp the tendon with a paper towel wrapped finger and thumb. The paper towel keeps it from slipping. Lay a fork against the tender and run the tendon through the tines of the fork. Gently pull the tendon free.
Crack an egg into a small bowl. whisk with a fork until combined.
Take some of the bread trim from the sausage rolls, or a crust of bread, blend it down with some Italian seasoning and viola Italian bread crumbs.
Season the tenders with salt and pepper.
Dust with flour.
Dip into the egg, coating completely.
Coat with bread crumbs.
Place on wire rack and bake in 425 oven for 15-20 minutes or until done.
So now what will we do with all that left over egg. Seems a shame to just toss it, right?
Put the remaining flour and breadcrumbs into the egg.
Add an additional tablespoon of flour.
Grate a cup of raw (not frozen) zucchini and/or yellow squash.
Chop some green onion.
Mix to combine.
Heat oil in a small pan, and spoon half the fritter batter into the oil.
Fry to golden brown on one side.
Flip and finish on the other side to crispy golden brown. Repeat with the other half of the batter.
Golden crispy and veggie filled. Even the kid in you will like this one.
Just needs a bit of ranch. For topping.
And dipping!

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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