Wednesday, January 21, 2015

What's For Dinner Tonight? Caesar Salad + Onion Ring Chicken Fingers Recipe

Let's start with the Caesar Salad! Check out my favorite ingredients, below.
Organic Romaine Lettuce, Marzetti Supreme Caesar Dressing, Hormel Bacon PiecesNewYorkBrand Texas Toast Cheese & Garlic Croutons and Fresh Grated Parmesan Cheese. This has been my go-to recipe for a few years now, and it's so good! Mix all ingredients, adding dressing last. Top with a little bit more cheese. 

Use the dressing sparingly at first, stir salad with a large spoon, and then see if you need more. The dressing is pretty strong, so you don't need much!

Next, is one of my favorite new recipes! Onion Ring Chicken Fingers. These are good beside the salad, or cut up inside of the salad. 
6-8 Organic Chicken Tenders
1/4 Cup Dijon Mustard (I mixed two types together)
1 1/2 Cups Regular Bread Crumbs
1/2 Cup French's Fried Onion Pieces (That's why I call them Onion Ring Chicken Fingers)
And to season breadcrumbs, I added a bit of garlic powder, salt, and pepper. 


1.) Preheat oven to 450F. Spray metal rack with non-stick spray (I use the rack from my toaster oven). Set the rack onto a foil-lined baking sheet.

2.) In one shallow baking dish or Pyrex, add mustard. In a second dish, mix bread crumbs,  seasonings, and French's onions. 

3.) Prep the chicken. Dip each side of the chicken into mustard. You want just a light coating of mustard, or the breading will end up squishy instead of crisp, so use a fork to remove any excess. 

5.) Next, coat each side of the chicken tenders in the breadcrumb mixture. Transfer to metal rack. Try to leave a little bit of room between each piece.

4.) Bake 12-15 minutes, flip and then bake another 5 minutes or until done and crispy, with no pink inside of the chicken. 

Serve with ketchup or BBQ sauce. These are so good! 

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