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Old 09-22-2002, 03:14 PM   #1
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Parmesan Crusted Chicken Tenders



2 pounds Chicken Tenders

Peanut oil for pan frying

Marinade
1 cup Heavy Cream
2 Tablespoons Prepared Ranch Dressing (from homemade or bottled)
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
2 teaspoons Ground Black Pepper

Breading
1 can Parmesan Cheese, the powder kind
2-3 teaspoons each: Garlic Powder & Ground Black Pepper

Mix marinade igrediants and marinate chicken at least 6 hours or overnight.

Combine the Parmesan breading and coat each chicken tender really well.

Add enough oil to pan fry the breaded chicken tenders. Med-High heat.

Cook the batches of tenders till they are a nice crunchy golden brown. Drain on paper towels.

Eat alone or with your favorite low carb dipping sauce.

Last edited by PammyJo; 01-02-2003 at 09:05 PM..
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Old 09-22-2002, 06:37 PM   #2
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OH MY GAWD ..... those look good!!!!

Thanks for sharing!
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Old 09-23-2002, 03:09 PM   #3
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*drool* Pammy!!
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Old 09-24-2002, 04:31 AM   #4
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Why coundn't you use Olive Oil to fry them?
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Old 09-24-2002, 11:55 AM   #5
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Quote:
Originally posted by LadyV
Why coundn't you use Olive Oil to fry them?
I guess you could try it if you really like the flavor of olive oil. I think it would change the flavor of the chicken tenders, entirely. Also...I don't think you could fry them as crisp and brown in the olive oil. It doesn't do as well at higher temps. This is just my opinion.
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Old 09-30-2002, 08:47 AM   #6
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Great Chicken

Hi - Thanks for the great recipe. I made them last night. Lots of flavor. Do you use this "breading" for anything else?
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Old 09-30-2002, 10:20 AM   #7
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I use a mix of almond meal, parmesan cheese and spices for a Shake-n-Bake kind of thing with chicken, pork chops and fish. It works best when you bake it at 400-450.

Doug

edited to add that I use non-hydrogenated palm oil from Trader Joe's for high temp cooking like frying or deep fat frying.

Last edited by dougieb; 09-30-2002 at 10:21 AM..
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Old 09-30-2002, 12:00 PM   #8
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Pammy Jo,

Thanks for the fabulous recipe!!! I made these last night, coated them in buffalo wing sauce and served them with blue cheese dressing for dipping....YUMMY!

Even my 9 year old daughter thought they were GREAT!
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Old 10-07-2002, 07:57 AM   #9
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I'm going to the store tonight and getting the ingredients to make these. Lord help me.
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Old 10-07-2002, 09:25 AM   #10
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I made these and they were great! Except I had to bake mine in the oven cuz I used the last of my oil in my deep fryer But they turned out great.
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Old 10-07-2002, 05:54 PM   #11
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You can use the breading for vegies such as mushrooms and zucchini. I just dip them in egg and then in the powdered parm and deep fry.
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Old 10-08-2002, 01:56 AM   #12
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How about a little Red Cury Powder???
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Old 10-10-2002, 05:27 PM   #13
 
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Old 10-20-2002, 04:09 PM   #14
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Bumping because they're MAGICALLY DELICIOUS!!!

I made them tonight- OMG I can't wait til tomorrow to eat the leftovers!!! Hubby thinks they're the best thing I've ever cooked for him. (He loved the mexicalli chicken too, so I'm warning ya PJ- stay out of Seattle )

Thanks PammyJo!!!!
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Old 10-21-2002, 12:21 AM   #15
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BluFlower,

They are INCREDIABLY good cold too!

I have made these a few times, each time making more than the last just so we have tons left over for cold chicken.

I'm thinking about making them into a "Chicken Parmesan" type dish next time, topping them with LC tom sauce, melted mozzarella, and a sprinkle of parmesan.
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Old 11-01-2002, 02:38 PM   #16
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bump!
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Old 11-01-2002, 05:37 PM   #17
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Looks great! Thanks for sharing the pic with us.

I've done the Chicken Parmesean thing and it's yuuummmmmy!
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Old 11-02-2002, 01:12 AM   #18
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Oh my...these sound absolutely wonderful!!!!!!!!!! My only question is...I don't have peanut oil. Is there any other oil that would do? Probably not vegetable right? Maybe I will look for some peanut oil....

Vanessa
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Old 11-02-2002, 02:59 AM   #19
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Vanessa,

I've used vegetable oil every time I've made these and they turned out fantastic!
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Old 11-02-2002, 07:25 AM   #20
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I'm serious.... I think these things are magic! I have cooked them twice now, stuffed my face, and LOST one pound the next day!!!
I think I'm going to have to eat twice as many of them, every day!
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Old 11-02-2002, 04:14 PM   #21
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When you guys say, "powdered parm" are you talking about something like Kraft parmesan in the green plastic cannister?
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Old 11-02-2002, 08:06 PM   #22
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Quote:
Originally posted by marieze
When you guys say, "powdered parm" are you talking about something like Kraft parmesan in the green plastic cannister?
Yep...that's the one. I've used the store brands, too, and it's just as good as Kraft for this.

Glad to see how many like this recipe.
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Old 11-05-2002, 05:33 AM   #23
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... bumping because this is my favorite food EVER!!!

Also, about the parmesean.... beware of the tinned kind, it may contain flour as an anti-caking agaent. Read the label The carbs are minimal but still! I found that the tub of cheese in the refrigerated section near the ricotta and pepperoni has nothing added and works great.
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Old 01-01-2003, 08:08 PM   #24
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Old 01-02-2003, 03:53 AM   #25
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Holy Cow! Those look GOOD!! Thanks so much! Gonna make those tonight!
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Old 01-02-2003, 04:47 AM   #26
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You have a huge hit here Pammy Jo. Thanks! Great photo too.

Josie
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Old 01-02-2003, 08:23 AM   #27
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Hi you guys. What do you mean by prepared dressing? Is that the Hidden Valley Ranch kind from the packet?
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Old 01-02-2003, 01:07 PM   #28
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Anyone know hwa the carb count is on this??
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Old 01-08-2003, 03:58 PM   #29
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Pammy Jo I just have one word for these MMMMMMmmmmmmmmmm

Made them for dinner tonight with my first atempt at mock mashed tators. Both of them were wonderful. I LOVE low carbing, eating like a queen and watching the pounds fall off.
lil_joy
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Old 01-09-2003, 12:30 AM   #30
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I'm bumping this up for a mom who is trying to get her son to eat more LC type foods...ENJOY!!
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