Chicken tenders.Yup thats right..(pics inside)
- 10-04-2005, 11:38 PM
Chicken tenders.Yup thats right..(pics inside)
Well here is a little recipe i threw together this past weekend. Not sure if it has ever been posted on here but here goes. You can make tenders or just patties.
Whole Wheat Bagels(i like thomas)
Ok what i did was take whole wheat bagels and put them on a baking sheet in the center of the oven at 200 deg. Leave them in there for 2-3hrs or until completly dehydrated. Takes awhile but very little effort.
Take the bagels and put them into a small food chopper and make bread crumbs.
Cut chicken into strips, or leave in patties.
Crack and beat and egg into a bowl(i am sure you could use a white also) I used a whole egg as so little egg is left on the chicken, you could prob make 3lbs off one egg.
Put some bread crumbs in another bowl.
Dip chicken in egg and remove letting the excess drip off, and put into the bread crumbs, now cover chicken with bread crumbs trying to cover all of it.
Put breaded chicken on baking sheet(i coated mine with cooking spray)
Bake at 425 for 15 min depending on thickness.
With 2 bagels i breaded almost 5 lbs of chicken so the amount of carbs added is very trivial. I am sure you could also add fat free mozz cheese, and sauce for chicken parm. The possabilities are endless!
It seems involved but it takes all of 15 min to make one you have bread crumbs, and bread crumbs all you do is let them sit. I made a bunch of bread crumbs at once so i have them for a while. Mabey you can buy them, but i was home and felt adventurous.LOL
- 10-04-2005, 11:39 PM
- 10-04-2005, 11:51 PM
10-05-2005, 07:09 AM
10-05-2005, 10:50 AM
Sounds good! I've done similiar recipes using crispix, oatmeal, cornmeal, and Fiber one as a breading. All of them taste awesome. Have you tried adding any seasonings to your breading?
10-05-2005, 01:31 PM
10-05-2005, 01:49 PM
10-05-2005, 02:56 PM
10-05-2005, 04:14 PM
Yea i did one batch with italian seasoning, it was really good. I assume you could make meat balls with 96% lean GB, or Ground turkey. I am going to try that next.Originally Posted by Cold
10-05-2005, 04:19 PM
There is Jennie-O 99% Lean ground turkey. It is $$$, like 4-5$ per lb, but definitely a good addition if you can afford it. I used to make Whole wheat pasta with low fat mozzarrella mixed into Classico (lowest sugar out there) Red Sauce with Lean Ground Turkey. This meal kicks ass. I would like to come up with something to boost the fiber content.
10-05-2005, 04:28 PM
i would say you can add in garlic powder, parsley and basil into the bread crumbs to make it even tastier.
10-05-2005, 04:38 PM
Yea that is basically what italian seasoning is.Originally Posted by IRserge
Beo- Add broccoli to the pasta. I used to saute chiken pieces in a pan, then saute garlic in a tbl spoon of flax seed oil, then add broccoli in it,when it was nice and cooked i would mix in chicken pieces and whole wheat pasta. That is another good meal.
I had my breded chicken breast on a whole wheat bun with fat free mayo, a piece of romain lettuce, and FF American cheese for lunch. MMMMM
Once you have the chicken breaded the possabilites are seriously endless!
10-05-2005, 05:51 PM
10-05-2005, 07:08 PM
10-05-2005, 07:18 PM
10-05-2005, 07:37 PM
Guess it would depend on how much chicken you use and what type of bagel and how much of that you use as well as how much egg you use to coat the chicken.Originally Posted by Atlas
10-05-2005, 08:57 PM
Pretty much but it is pretty trivial on all accounts. An egg has 4.5g of fat and 1 egg will do say 1lb(even though it can do almost 2) That would be about 1.1g of fat for 4oz serving. There are about 50g of carbs ina bagel if i had to guess a half a bagel would do a lb(again probally more then a lb) So about 6 g of carbs per 4oz. It is such a trivial amount of anyting added to the chicken breast really.Originally Posted by natedogg
10-09-2005, 06:01 AM
10-11-2005, 10:30 PM
10-17-2005, 10:47 PM
10-19-2005, 10:24 AM
I made some of these this past weekend.
Instead of bread/bagel I used oats and ground them up in my blender.
I then took it a step further and baked them on my weber grill (put the strips on a cooking sheet and used olive oil to keep the strips from sticking).
Damn, they came out good. Took a full hour to cook them but it was worth it.
10-19-2005, 08:21 PM
11-09-2005, 02:22 AM
12-06-2005, 01:10 AM
There is a brand of Chicken called Smart Chicken and it is the best tasting chicken I have found so far. It is not pumped full of sodium like Tyson and others. It is a bit more but is definitely worth it. They also have just the tenderloins which are perfect for this recipe.
12-06-2005, 04:13 PM
Yep. We buy the Smart Chicken as well. They advertise it as being "Air-Chilled and Hormone-Antibiotic free. Good stuff!
12-06-2005, 08:29 PM
12-06-2005, 09:17 PM
It is in the fresh meat section. It is usually next to the Tyson chicken. I shop at Hy-Vee but I know Schnucks, Gerbe's, Krogers and sometimes Wal-Mart carry it.
12-07-2005, 10:14 AM
Add some paprika, tumeric, crushed cayan pepper, garlic, and maybe even a pinch of onion powder to the breadcrumbs, and you'll have an awesome spicy curry-flavored breading.
Virtually no calories added too. In fact, with the cayan, you'll kick up your fat burning slightly.
12-07-2005, 12:45 PM
12-31-2005, 09:04 PM
12-31-2005, 10:17 PM
Bagels are awesome for breadding. You can top the finished product with some (preferably) homemade tomato sauce and fresh mozarella cheese to make it a bit Italian. Personally I haven't tried baking them, I just pan-fry with olive oil.
01-14-2006, 09:14 PM
If you're looking for a low carb verison of this you can gring up some almond (almond meal) and use it for the breading... its freakin TASTY!
01-16-2006, 11:32 AM
Made some for the whole familiy last night. Came out great....added a pinch of low sodium salt to the bread crumbs and some garlic and onion powder. Came out awesome.
01-19-2006, 01:31 PM
01-19-2006, 03:34 PM
Yea these are awesome, one of my favorite recipes.
Unfortunately I've been making them with whole grain bread and found that if you make large helpings and just try to keep it in the fridge, some mold will grow in only a few days... It only appears on the bottom of the tenders (I'm assuming because there's the most moisture there).
I think I'm going to try vacuum-sealing and see if it helps. Any other suggestions?
01-21-2006, 11:49 PM
02-09-2006, 06:59 PM
03-13-2006, 12:54 AM
03-13-2006, 01:01 AM
OH damn, I'm going to hunt you down, break into your house then politely ask you if it wouldn't be much trouble to make me a couple
They look damn good!
03-13-2006, 05:40 AM
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