Chicken Fingers

Learn from someone else’s mistake.  It’s easier than learning from your own.

In this case, you can learn from me and my stupid cooking flub.  Using a flat cooking stone for this recipe will result in butter running into the oven, risk of a fire and a smoke filled house.  Grab a pan with an edge to it and you’ll be a happier, safer cook.

Here’s what you’ll need:

boneless chicken tenders – 1 bag

2/3 cup Idaho Spuds Potato flakes

1/3 cup grated Parmesan cheese

1 tsp. rotisserie seasoning (or other seasonings)

1 stick of butter, melted

In an effort to use up the rest of the potato flakes that I bought for CocoNot Cookies, I altered a recipe from the back of the box.  If you don’t have rotisserie seasoning, you can use whatever you have that sounds good.  It can be as simple as salt and pepper or another type seasoning blend.

Mix the potato flakes, cheese and seasonings.  Dip the chicken fingers in the butter and then into the dry mixtures.  If you have extra melted butter, drizzle it over the chicken fingers.  This will help them brown.  Place them on the pan and bake at 375 degrees for 30-45 minutes.  You can flip them half way through cooking to crisp them on both sides, but I’m too lazy for this. 

I’m also too lazy to thaw the chicken tenders.  I run them under cold water to remove the ice glaze and then dip them frozen. 

I really should have named this blog “Cooking for Lazy People”.

Tagged as: butter, Chicken, parmesan, potato flakes, rotisserie seasoning