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Chicken Crack December 15, 2009

Posted by Toy Lady in Cooking, Eating Down the Fridge, Freezer Meals.

Here’s what I say.  I say chicken fingers aren’t just for kids, despite the cute nomenclature.  I mean, yeah, we all know, chickens don’t have fingers.

And buffaloes don’t have wings either.

And yeah, most kids I know (large or small!) have gotten at least a little mileage out of that one.

Anyway, the cinnamon – honey chicken we did a few weeks ago kind of reminded me of another old favorite – completely different, yet just as addictive. In fact, a person could easily get hooked on the herby-cheesy-buttery coating!  It’s made from pantry staples (or at least they should be!), AND you can easily make a TON and freeze it – and enjoy lovely, lovely chicken tenders whenever you want them!

I went ahead and sliced up a couple more chicken breasts (while they were still slightly frozen – makes them easier to work with!) – altogether, about a pound or so.


In a shallow bowl, combine your breading ingredients:

  • 1/2 c. grated parmesan cheese – yeah, the stuff in the green can!
  • 1 Tbsp. dried parsley
  • 1 tsp. dried oregano
  • 1 tsp. paprika
  • 1/2 tsp. salt (I use kosher)
  • 1/4 tsp. black pepper

PhotobucketMeanwhile, go ahead and melt a couple of tablespoons of butter (or margarine) (butter’s better) – you don’t need much, just enough to help the cheesy-herb mixture stick to your chicken.

And the rest is basic chicken-tender procedure – swish each piece of chicken around in the butter, then roll in the cheese-herb  mixture.

Oh, and if you’re using slighty-still-frosty chicken, your butter will solidify instantly.  Don’t let that bother you – just smear it on the chicken.


Lay them flat on a lined tray (raw chicken – ew!) and shove them in the freezer until they’re frozen.

Once frozen, you can just bag them up and keep them frozen for, oh, up to 3 or 4 months, I guess.  Probably longer, but really, why?


When it’s time to cook dinner, you can go ahead and cook the chicken from frozen – how cool is that for a rushed dinner?  Or a midnight snack?


Preheat the oven to 350°.

Lay the frozen tenders on a baking sheet – I’d line it with either foil or parchment – that just makes cleanup so much easier, doesn’t it?


Go ahead and bake 20-30 minutes, depending on how big you cut your chicken pieces.

Let me tell you, after half an hour of smelling that cheesy-herby-buttery chicken cooking (along with some sweet potato oven fries!), well, it was all we could do to get the plates to the table!

Go ahead and give this a try – meanwhile, as soon as I find a little room in the freezer, I am going to make a BOATLOAD of these to keep on hand.

And I’m not telling anyone where they are, either!

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