Chicken Tenders

Ok, in case you haven't noticed I am not the Pioneer Woman and this is not tasty kitchen.  This is the allergy free kitchen, and sometimes it is just not that tasty!  It does not have gorgeous edited photos of every ingredient laid out in brightly-colored porcelain bowls.  It does not have detailed photo instructions for the recipe.  Heck, sometimes I don't even have pictures of the food at all.  We are hungry over here!  I do not have beautiful cookware, it would be broken or disappear into the play kitchen with all my strainers.  I cook with between one and three children (with an average of two) screaming and/or clinging to my legs.  Often, I have two helpers peering over the very, very dirty counter tops, with a third trying to climb onto said counter tops.  I spend my cooking time trying to keep one child from picking his nose while stirring (guess who that might be) and keeping up with a very profound conversation from another, while a third is randomly pulling the hair of the person closest to her.  Thank you Bee!  If there is hair in my cooking, it is solely her fault.

Sometimes PC cooks, which is one of the many reasons why we call him Prince Charming.  And, he's actually very good at it.  Give him a skillet and he is dangerous!  We hide in the bedroom until we're called.

Tonight we came out to garlic chicken, but we smelled it long before (and long after) it was done.

You start with our favorite and basic chicken tender.

Chicken tenderloins
1 cup brown rice breadcrumbs
1 1/2 t salt
1 1/2 t pepper
More for sprinkling

Sprinkle chicken with salt and pepper on both sides.
Combine breadcrumbs, salt, and pepper, and dredge chicken.
Place chicken in skillet of hot olive oil.  This oil needs to be really hot.  You might need to test one first to make sure the oil is popping or you will have some soggy chicken.
Cook for a few minutes, rotating regularly, until tenderloins are brown on all sides and juices run clear when cut.  Place on cooling rack and continue cooking tenderloins in batches until all are done.

(And by the way, PC does not measure anything so these are really ballpark figures, so you'll just have to taste test as you go.)

These are some yummy chicken fingers!

But PC does a variation on these that is a huge hit at our garlic-loving house.

Garlic Chick
2 T olive oil
18-20 garlic cloves crushed (yes, we really use that many)
1 can chicken broth
1 T lemon juice
1/2 t basil
1/2 t oregano
3 T millet flour
1/4 cup water

Heat oil in skillet.  Add crushed cloves and saute until golden brown.  Remove cloves and mash and place in a bowl.
Add chicken broth to hot oil.  Let cook for about 2 minutes.
Add lemon juice, basil, and oregano to skillet, stir, and let cook for 1-2 minutes.
Add mashed garlic.
Add flour slowly, stirring with each addition.
Add water and stir until sauce thickens.
Add salt and pepper to taste.

Pour this over your chicken fingers and you'll keep the vampires away!