Welcome to show me the curry dot com I'm hit.

No, I'm a new Gia.

And today we're gonna show you how to make baked the duty to contenders.

So this is one of those things that, like my kids, love to eat this.

And I'm always worried about it because they're fried when you go to the restaurant, that always right.

But these air make So that was healthier.

And not just the fact that their fight, you know, they have don't have a whole lot of flavoring exact.

So you're gonna add a little masala to life.

So we're using about a pound of chicken breast, and they have bean cut two strips like this, and they're ready to go.

And now we're just gonna lightly sold it with some salt.

And we're going to add some masala, even add something very masala to it, just to give it some flavor and so that this sold and the masala just seep inside and you can use it, then looting masala of your choice, rob the masala and a little bit and then flip it and do the same thing on the other side.

So in the meantime, we have our oven preheating at 425 degrees Fahrenheit.

And we also have a baking sheet with parchment paper inside.

Now this is optional.

You don't have to use parchment paper.

Just makes it easier Cleanup later.

But we've lightly sprayed the parchment sheet or you've been like this for your pan either way.

So the other Additionally you can do.

If you don't want any missile, you could put any of your masala as you know, any kind of masala, that meat musalo, any masala that you have a talk.

This is a perfect opportunity to use them and get different flavoring and also have some chili powder free life.

But you're tryingto give it to the kid.

So we're gonna skip that skip a step.

We're gonna allow you to sit for about five minutes and start working on everything else.

So for the coding for chicken tenders were using panko breadcrumbs, panko breadcrumbs are Japanese breadcrumbs that are a lot more crumbly and lot more crispy than your normal breadcrumbs that you get from the store.

You make it home and this gives you a really nice texture for you two contenders.

So to one cup of panko breadcrumbs.

We're gonna add two teaspoons Upton Ludie Masella and about 1/4 teaspoon of salt now solved is to taste.

And depending on how much sold here, Masella that you're using them, they're Mazzella already has and that you can scale it up or down and just mix it in really well.

And it's always hard to judge how much bread crumbs you're gonna need to coat the amount of chicken you have.

So what I'm gonna do is after it's mixed in really well, I'm just gonna divide it out and keep half of it to the side.

That way, if we need more, we can keep adding and we're not wasting.

The whole thing was once the raw chicken goes into this and have to throw it away at the end, so just concerned for the time being quit.

So we also have about three tablespoons off water that we have melted and we have our assembly line up ready, basically.

So the chicken is here, we're gonna force dip it in the butter, take out all the excess butter, dip it in the bank.

Oh, and put it on the tree and then just basically carry on and make it.

But one of the things you forgot to mention is we have bought the chicken tenders.

As you know, we've done prepared and everything by the butcher.

But if you have going to be buying to compress yourself and cutting strips like this to make it, you're gonna have to pound the chicken breast a little bit.

So, basically about 3/4 of an inch, you need to make it about 1/2 an inch, pounded down and just make it a little thinner.

That wait.

First of all, that softens A.

When you beat it up with you, soften the muscle off the breast so it's tender.

It really is.

Gentlemen cooks faster also.

So here you go, and then you cut it into your 3/4 and strips and correct So chicken tenders are ready to go into the Evan once again.

It's heated up at 425 degrees Fahrenheit, and we're gonna cook them for about 10 minutes and then flip them over and then cook it for another 10 minutes.

But everybody's opens or different, so be sure you keep a close eye on it.

The chicken strips out of the oven.

Look at it.

Looks for calculus.

Really good again.

We put it in the middle of Iraq.

10 minutes on each side on they've come out fantastic.

They almost like deep fried.

I can't tell you the crispy crust on him.

It's amazing.

Beautiful.

So you just gonna allow to cool down for just a minute and we got so they're gonna cut through one, just to make sure everything is cooked.

Just assure you there's nothing inside are fabulous.

So chicken tenders are plated and ready to go.

Now, these tastes really good by themselves.

But some people want a little extra, so you can always Sprinkle some Jack Masella.

Squeeze some fresh lime juice on it.

Either way, even have it with ketchup.

I mean, even with ketchup, it's gonna be awesome.

So again, you know, it's perfect for kids.

It's perfect dollars.

If you want to make small Esai species, you could make it into nuggets.

You can skip the muscle like you like, but it's just it's just adds another dimension to the whole thing.

Just absolutely excellent, of course.

Make sure you have them hot.

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So enjoy these chicken tenders and have your kids enjoy them and join us again on another episode of Show Me the curry dot com, adding a pinch of spice to your life.