MADISON, Ms-- Reports are in that a better way of cooking tenders is becoming popular. Experts say that if done correctly, produces the crunchiest and juicy tenders ever to be placed inside the mouth of a mammal.
Chuck Poindexter, new executive chef of the Catfish Report issued the following directions on this method:
"The first thing to always make sure of is that your batter is heavily coating the tenders. Weak batter- weak chef ! Next you need to lightly fry both sides of the tenders then quickly place on baking sheet and into oven at 350. Cook for 8-10 minutes, and you're golden--literally. "
While this is certainly not a new way of cooking, it is noted as especially good for the chicken tender since most are either fried or cooked over heat.
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2 comments:
When we talk about lightly frying, how light are we talking about?
Super light- only enough time to produce a crisp layer. They should be fried "yellow" or pre-golden brown. One to one and a half minutes on each side under a medium fry temperature.
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