Butter ChickenMay 21, 2013 at 2:58 pm | Posted in Butter, Main Dish, Paula Deen, Supper, Uncategorized | Leave a comment
I’ve made this before, but couldn’t find my original post! How does that happen? Anyway, the recipe is courtesy of Haulbur at All Recipes. The first time I made it, I used Japanese panko; this time, I followed the instructions and used butter crackers (also known as Ritz crackers). I made a few other changes, too, because if you’ve followed me for long enough, you know by now that I don’t always follow directions. We had this for supper last night, before the nasty weather hit.
2 eggs, beaten
1/2 cup milk
1 cup crushed Ritz crackers
1 pound chicken tenders
sprinkle of black pepper
sprinkle of salt
sprinkle of garlic powder
1/2 cup of butter – the REAL thing!
Preheat oven to 375 degrees F. Beat eggs and milk together. Give the chicken tenders a nice bath.
Place into baking dish. Sprinkle with pepper, salt and garlic powder. See that stick of butter that the garlic powder is standing on? Guess what? The whole stick is going into the baking dish with the chicken!
Paula Deen would be proud of me. My family doctor and my bariatric doctor, not so proud. Oh, well. I only had ONE piece. Back to the instructions: place into hot oven for 15 minutes. At the end of 15 minutes, carefully flip the tenders and return to oven for another 10 minutes or so. Check the temperature with your thermometer; it should read at 160 degrees F. Remove pan from oven and then remove chicken from dish onto serving plate; let rest for 5 minutes.