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”.
Jocelyn Stott says
Yum – looks delicious! Thanks for this one!!!
Looks yummy… sorry about your mess!
Moderate Sherri says
Live and learn, huh?
Double Dipped Life says
You just come up with amazing ideas! Thanks!
I like your potato/cheese idea. Sometimes I’ll crush a bag of stuffing to coat the tenders.
Kim, I bet stuffing mix makes a great breading for chicken. Thanks for sharing that idea!
These look so beautiful! I’ve tried using crushed cracker crumbs and crushed corn flakes, but have never been happy with the taste or appearance. These look so good, I’ll have to try this version. Maybe I’ll make cocoNot cookies when I’m done! 🙂
can I use Panko crumbs instead of potato flakes?
I think Panko would work great!
I would have never thought to use the instant potatoes as a coating…
Yum!Im not a meat eater, basically fish but chicken sometimes.I will try these, thanks for sharing!
Tried this recipe tonight, and it was a huge hit! (Left out the cheese though because my husband is cheesephobic but it still turned out really moist and delicious!)
Crystal & Co. says
Tiffany, you are so funny! Cooking for lazy people would be a great blog title! Just sayin’.
This is for dinner at my house tonight. My kids are really excited!
had you named your blog “cooking for lazy people”, I would have found it a lot sooner!! 🙂
Haha! I wish I would have thought of that sooner, because it sure fits me too 🙂
Sue T says
Tiffany, I love your “cooking for lazy people” comment! Amen, sister! And it’s great for the rest of us “lazy cooks” out here that we don’t have to thaw the chicken fingers! I just wanted to mention that when I bake anything with a crispy coating on it, I put the food on baking racks that are then placed on cookie sheets. I find it keeps the food a lot crispier, since it doesn’t sit in its own juices on the baking sheet. (And sorry about your experience with the non-rimmed baking stone!)
That’s a great idea to use baking racks!
I make these with seasoned bread crumbs instead of potato flakes. I bake mine for about 25 minutes. So quick and easy. One of my family’s favorites.
This was AWESOME! I used Panko instead of potato flakes though.
Thank you so much!