Crispy Chicken Tenders and Steamed Asparagus.
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Ingredients requirements - Crispy Chicken Tenders and Steamed Asparagus:
- Give 4 - Chicken breasts (Boneless).
- Require 1/2 Cup of All purpose flour.
- Need 1/2 Cup for Cornstarch.
- Give 1 handful for Cilantro (Chopped finely).
- You need 2 Tsp for Garlic powder.
- Need 2 Tsp for Onion powder.
- You need 2 Tsp of Red chilli powder (Divided).
- Prepare 3/4 Breadcrumbs.
- You need 2 for Eggs (Beaten).
- Provide 3-4 Tbsp Cooking oil (I used Canola Oil).
- Give 1 Tbsp for Butter.
- Require 1 Bunch - Asparagus.
Crispy Chicken Tenders and Steamed Asparagus start cooking:
- Wash the chicken breasts thoroughly in a colander under running water. Shake off the excess water..
- Butterfly the chicken breasts. (Cut open the chicken breasts) with the help of a sharp knife. Further, cut them into halves. Now, you have 4 thin strips from each chicken breast..
- Note: Butterflying is a really useful technique to create a uniform thickness throughout a piece of meat, so that it will cook more quickly and evenly..
- Combine the all purpose flour, cornstarch, 1 Teaspoon salt, 1 teaspoon red chilli powder, onion powder & garlic powder in a large plate..
- Beat the eggs in a medium mixing bowl. Place the bread crumbs in a dinner plate. Add 1 teaspoon red chilli powder, 1 teaspoon salt & the cilantro..
- Dredge all the chicken breasts in the flour mixture at once. Dip them one by one in the beaten egg. Roll in the breadcrumbs to coat well..
- Heat oil in a large nonstick pan. Medium-high heat. Cook the chicken breasts 5 minutes per side until golden & crisp. Flip a few times. When almost done, add the butter in the middle of the pan. Lift the pan & do a swirling motion to spread the melted butter all over the pan. The butter at the end takes it to a few notches up. Total bliss!.
- Serve immediately with steamed veggies of your choice. Asparagus, broccoli, beans, baby carrots, peas are some suggestions..
- To steam the Asparagus: Cut off about an inch of the hard stem & discard. Cut into two or into small, bite size pieces, if you wish to. Wash thoroughly. Heat water in a medium skillet/pan. When the water comes to a rolling boil, turn the heat off..
- Drop the asparagus in the hot water. Cover & leave for 5-6 minutes. I love it crunchy..
- Drain the water. Serve hot with a sprinkle of salt & freshly milled pepper. Enjoy!.
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