Chicken Tenders

Chicken TendersChicken Tenders is where it’s at!

Chicken Tenders are so much better than McNuggets!  Why would you even torture your children with such rubble, convenience?  Shame on you!  Though I can relate to the quick stroll through a drive through, I just can’t feed my children crap anymore.  In fact the only reason I’m redoing my fried chicken recipe here with you today, other than it’s fantastic, is because of the constant controversy and up roar Micky D’s is always in.  A franchise that size shouldn’t be under that much scrutiny and proverbial gun fire if there truly wasn’t anything wrong with their food.  It’s sad.  I’ve always liked McDonald’s, enough anyway.  I’m not that picky when it comes to a burger joint though.  I’ll hit them all.  But now with GMO’s added to the conspiracy theories, how can we trust any major franchise to make our food?

Chicken Tenders are so easy to make and as always, they taste delicious.  So step into my office, and let’s once again nail down another easy gourmet recipe!

Chicken Tenders Ingredients:

1 chicken breast
1 cup of flour
1 tbsp crab boil seasoning
1 tsp sage
1 tsp thyme
1 tsp oregano
1/2 tsp cumin
1 tbsp black pepper
1 egg
1/4 cup Whipping Cream
Peanut oil for frying

  • Cut the chicken breast into 3/8 inch slices
  • Mix all dry ingredients together in a bowl
  • Whisk the egg and whipping cream together
  • Coat the chicken first in the dry ingredients then in the egg wash and back in the dry ingredients again.
  • Fry at 375 degrees until the chicken tenders float to the top and turn golden brown.

Pan Fried SWAI

SwaiWhat in the world is SWAI?

SWAI is a fish, and my advertising this little recipe here for you today is just the Poor Man’s Gourmet Kitchen, once again, living up to it’s name and reputation.  Swai is CHEAP, and it tastes Great! At 2.99 a pound, 8 filet’s can be purchased for just $7 bucks!  So how is this not going to be a another perfect example of a simple gourmet recipe at a low budget wonder?  Exactly!  But, this isn’t the only reason I’m posting this little beauty for all to ravel.  This particular fish holds an incredible resemblance to other more populated fish in your region that can be easily substituted, using this same exact recipe.  White Bass, Walleye, Crappie and many others are perfect examples of fish that absorb the flavors around them as they’re cooking, and never has a real “fishy” taste.  But it’s very important to keep the recipe simple so you don’t turn the fish, or in this case, the Swai, into something it’s not!

Preserving and keeping the natural flavors of the fish is key in any fish recipe.  Think of it like this; when you order a steak, do you want it to taste like something else, or do you want it to taste like a steak?  See what I mean.  And most likely, you’re expecting or atleast hoping for the best steak you’ve ever eaten each time you order or cook one your self.  Right?  So how do we do that everytime?  We stick to what works.  Butter, Salt and Pepper!  That’s how most steaks are done and that’s how you’re going to start doing your white fish if you don’t do it already!  In the meantime, if you’d like to venture outside of this recipe and try the best Salmon you’ve ever had, CLICK HERE!

Swai or White Fish Ingredients:

2 tbsp Butter for Pan Frying
Salt and Pepper to taste on both sides of fillet
Dash of Paprika on the top only
Pan Frying litterally only takes approximately 1 minute.  30 seconds per side!

3/4 cup sauteed mixed vegetables; I recommend Colorful slices of Bell Peppers and Onions tossed in chopped garlic, with Tomato and Zucchini and fresh Parsley.  Again salt and pepper to taste.  Lay down a cups worth of rice, and lay the Swai right down the middle and smother with the sauteed vegetables.