Thursday, March 1, 2007

Chicken tender coating

This is from from user fiddlefaddle

If you crush potato chips (gluten-free, of course), corn chips, or tortilla chips, those work very well as a shake-n-bake-type coating. You can crunch a bunch in your food processor, and then keep in the freezer, or, if you're short on time and want to make a one-use batch, put some in a plastic bag and crush with a rolling pin (kids love to do that part). Roll your chicken or fish in cornstarch, then beaten egg, then the chip crumbs.

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