Faux “Fried” Chicken Tenders and Sweet Potato Fries

Faux "Fried" Chicken Tenders with Sweet Potato Fries

Faux “Fried” Chicken Tenders and Sweet Potato Fries, Photo Credit: Accounting for Taste

Friends, meet the guilt-free version of chicken fingers french fries!  And it’s SO delicious – it’s sure to please both your inner child and your actual children. 🙂

Ingredients

For the chicken tenders:

  • 1- 1 1/2 lb. chicken breast tenderloins
  • 2 c. cornflake breadcrumbs (you can substitute panko breadcrumbs or even make a 1/2 cornflake and 1/2 panko breadcrumb mixture)
  • 2 c. flour
  • 2 eggs

For the sweet potato fries:

  • 2 large sweet potatoes
  • 1/4 c. olive oil
  • 3 Tbsp. cornstarch
  • 1 Tbsp. salt
  • 1 Tbsp. cinnamon
  • 1 tsp. pepper
  • 1 tsp. cumin
  • 1 tsp. chili powder

Directions

You’ll want to make the sweet potato fries first because they take longer to cook.

  1. Preheat the oven to 425 degrees.
  2. Peel and cut the potatoes into french fry shapes pieces. Place in a large bowl and toss with olive oil.
  3. Sprinkle the cornstarch, salt, cinnamon, pepper, cumin, and chili powder on the fries and toss again to coat.
  4. Like a baking sheet with parchment paper and place the fries onto the baking sheet. Try to spread them out as much as possible. I wound up using two different baking sheets to fit all of the fries without crowding them. (Crowding them will cause them to steam as opposed to bake and get nice and crispy.)
  5. Bake in the oven for 30 minutes.

Once you pop the fries in the oven you can get started on the chicken tenders.  While the fries need about 30 minutes to cook, the chicken tenders only need to bake for around 15-2o minutes. This will work out perfectly because it only takes about 10 minutes to bread the chicken tenders.  So just as the french fry timer is down to “20 minutes” you’ll be popping the chicken tenders in the oven anyway! And everything will finish cooking at the same time! Hooray for great time management!

To make the chicken tenders:

  1. Set up your “breading station”.  You’ll want one plate with flour on it, a bowl with your (cracked and scrambled) raw eggs, and a plate with your breadcrumbs on it.
  2. Bread each chicken tender by first dredging it in the flour, then dipping it in the egg, and lastly coating it with the breadcrumbs.
  3. Line a baking pan with a wire rack. Coat the rack with a non-stick cooking spray. Place the breaded chicken tenders on the rack.
  4. Season the chicken tenders with salt and pepper. Place in the oven (which is already on at 425 degrees because the fries are in there baking) and bake the chicken tenders for 15-20 minutes.
  5. Service with dipping sauce of choice. Enjoy!

Quick dipping sauce idea: Honey Mustard (1/4 c. dijon mustard + 1/4 c. honey. BOOM.)

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Accounting for Taste is also on Pinterest!

I don’t know why I never mentioned this sooner. I’ve had a Pinterest account for Accounting for Taste for about as long as I’ve had this blog! Pinterest is my lifeblood. It’s where I keep every recipe I ever hope to test out. Every successful recipe I’ve ever made and shared with my WordPress family.  Are you a Pinterest devotee, like myself? Follow us and you’ll never miss a recipe!

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Hello, friends! I decided to branch out and expose Accounting for Taste to other social media platforms. Pinterest has played a major role in bringing lots of traffic to the website so it seemed only natural that I reach out to other media outlets to send delicious recipes out into the world.

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xoxo – Danielle

Wing Wednesday: Baked Apple Butter Brown Sugar Wings

This week’s wing deliciousness is brought to you by one of my new favorite food blogs, Damn Delicious.  I’ve pinned and prepared quite a few recipes from the Damn Delicious recipe repertoire and it’s everything I hope my little blog will grow into some day.

Baked Apple Butter Brown Sugar Wings

Baked Apple Butter Brown Sugar Wings, Photo Credit: Accounting for Taste

Baked Apple Butter Brown Sugar Wings, Photo Credit: Accounting for Taste

Baked brown sugar and apple butter sticky sweetness.  It’s also paired with a sour cream and sririacha dipping sauce, for an added creamy kick.  Thanks to this recipe, I now have an entire jar of apple butter to get creative with. (I’m talking to you, Pinterest.)

INGREDIENTS

  • chicken wings
  • 2 tablespoons vegetable oil
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup sour cream
  • 1 tablespoon Sriracha, or more to taste
FOR THE APPLE BUTTER GLAZE
  • 1/4 cup Musselman’s apple butter
  • 2 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard

INSTRUCTIONS

1. Preheat oven to 425 degrees F. Place a wire rack in your baking pan. Spray it with non-stick spray.

Place a wire rack in your baking pan, Photo Credit: Accounting for Taste

Place a wire rack in your baking pan, Photo Credit: Accounting for Taste

2. In a medium bowl, whisk together apple butter, brown sugar, apple cider vinegar and Dijon; set aside.

3. In a large bowl, combine wings, vegetable oil, brown sugar, garlic, onion and chili powder, paprika, salt and pepper, to taste.

Photo Credit: Accounting for Taste

Photo Credit: Accounting for Taste

4. Pour the apple butter mixture over the wings and toss to coat.  Place wings onto the prepared baking sheet.

Toss wings in apple butter mixture and place on wire rack, Photo Credit: Accounting for Taste

Toss wings in apple butter mixture and place on wire rack, Photo Credit: Accounting for Taste

5. Place into oven and bake for 35 minutes.

6. While wings are baking, prepare the dipping sauce.  Simply stir together the sour cream and the desired amount of Sriracha (depending on how spicy you want your dipping sauce).  If you aren’t sure, start small and add little by little until you’ve reached a spice level you’re happy with.

Bon appétit!

Baked Brown Sugar and Apple Butter Wings, Photo Credit: Accounting for Taste

Baked Apple Butter Brown Sugar Wings, Photo Credit: Accounting for Taste

Wing Wednesday: Baked Parmesan Garlic Chicken Wings

I wish I could share the fantastic fragrance lingering in my apartment after making these! I finished eating them 20 minutes ago and I’m still basking in the delicious aroma. This week’s wings were just heavenly!

Added bonus: as if the wings aren’t amazing enough all by themselves, the dipping sauce is a blend of blue cheese dressing with Dijon mustard! BOOM. Kicking it up a notch!

Baked Parmesan Garlic Chicken Wings, Photo Credit: Accounting for Taste

Baked Parmesan Garlic Chicken Wings, Photo Credit: Accounting for Taste

Baked Parmesan Garlic Chicken Wings

Ingredients:

  • chicken wings
  • 2 teaspoons italian seasoning
  • 1/2 teaspoon ground cumin
  • kosher or sea salt
  • 4 tablespoons olive oil
  • 2 tablespoons minced fresh basil
  • 2 tsp minced garlic (fresh garlic or substitute the jarred stuff)*
  • 1/4 cup grated parmesan cheese
  • 4 tablespoons extra virgin olive oil
  • 1 cup blue cheese dressing
  • 2 teaspoons Dijon mustard

Directions:

1. Preheat oven to 425F.

Baked Parmesan Garlic Chicken Wings, Photo Credit: Accounting for Taste

Baked Parmesan Garlic Chicken Wings, Photo Credit: Accounting for Taste

2. In a large bowl, mix together the oil, italian seasoning, and cumin. Toss the wings in this mixture.

Baked Parmesan Garlic Chicken Wings, Photo Credit: Accounting for Taste

Baked Parmesan Garlic Chicken Wings, Photo Credit: Accounting for Taste

3. Place a wire rack inside a sheet tray. Place the chicken wings on this wire rack and sprinkle salt over the chicken wings, to season.

4. Bake the chicken wings for 35-45 minutes, until golden brown.

5. While the wings are baking, mix together the oil, fresh basil, garlic, and parmesan cheese. *Note: Raw garlic can be a little strong, so I sautéed the minced garlic in some olive oil over low heat to take some of the kick out of the garlic. If you are using jarred minced garlic, you should be fine and don’t need to do this. Also, if you want to grow some hair on your chest, just use the raw garlic. More power to you. 🙂

6. When the chicken is cooked through, toss the wings with the garlic/cheese/olive oil (or butter) sauce. Serve with the blue cheese/mustard dressing.

7. To make the dipping sauce, mix the blue cheese dressing and Dijon mustard together in a small bowl.

Baked Parmesan Garlic Chicken Wings, Photo Credit: Accounting for Taste

Baked Parmesan Garlic Chicken Wings, Photo Credit: Accounting for Taste

8. Plate and serve. Bon  appétit!

Wing Wednesday: Spicy Apricot Awesomeness

This week’s wings were a winner! BIG TIME winner! My tummy is so happy right now. 🙂 Sticky, sweet apricot marmalade and Sriracha came together in beautiful, spicy-sweet matrimony.

Spicy Apricot Awesomeness, Photo Credit: Accounting for Taste

Spicy Apricot Awesomeness, Photo Credit: Accounting for Taste

 

Spicy Apricot Wings

Ingredients:

  • chicken wings
  • olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves, minced
  • 1/2 cup apricot marmalade (sub any flavor preference if you don’t dig apricot)
  • 2 tablespoons rice vinegar
  • 1 teaspoon Sriracha sauce, more or less to taste
  • 1/4 teaspoon each salt and black pepper, or to taste
  • cilantro (optional)

Directions:

1. Preheat oven to 425 degrees F.

2. Drizzle olive oil over the chicken wings, just enough to lightly coat (I probably used about 3 tablespoons?).  Sprinkle with salt and pepper.

3. When baking chicken wings, I prefer to place a wire rack in my sheet pan and bake the wings on the wire rack.  It helps to make them crispy on all sides without having to flip them over during cooking.  However, you can also just spray your sheet pan with non-stick cooking spray and turn the wings halfway through cooking to achieve crispy wings. Do one of these things. 🙂

4. Bake for 30 to 40 minutes, until wings are golden brown.

5. Meanwhile, to prepare glaze, heat 1/2 tablespoon of olive oil in a small saucepan over medium heat. Add garlic and saute until fragrant, about 30 seconds. Add apricot marmalade, rice vinegar, Sriracha, and salt and pepper and simmer for about 5 minutes or until reduced and slightly thickened.

6. Chop about 2 teaspoons cilantro, if desired, and add to your glaze.

6. In a bowl, toss chicken wings with glaze until evenly coated.

Bon appétit!

Baked Oatmeal with Individual Toppings: Gluten Free and Diabetic Friendly

Baked Oatmeal with Chocolate Chips - Photo Credit: Accounting for Taste

Baked Oatmeal with Chocolate Chips – Photo Credit: Accounting for Taste

Breakfast is the meal of each day where I fail, miserably.  Mostly because I am just NOT a morning person.  I sleep until the last possible minute, wake up, brush my teeth, put on some clothes, and drag myself out the door.  Cooking breakfast in the morning would mean I’d have to wake up even earlier… so… no thank you.  I keep a quart of milk in the fridge at work and two boxes of cereal in a cabinet above my desk.  Breakfast each day consists of alternating between the two boxes of cereal.  Needless to say, this is quite the boring routine.

I’m always interested in grab-and-go breakfast options to break up the cereal monotony.  Enter: baked oatmeal cups.  Perfect for grabbing on the way out the door each morning and all of the different topping combinations make for endless possibilities.  The original recipe for these are on the website “Sugar-Free Mom”.  I really liked her idea to use blueberries and walnuts, chocolate chips, and raisins so I stuck with that when I made them.  I made an entire pan of just blueberry and walnut oatmeal muffins, thinking I would like those the best.  In the other pan, I topped half of the oatmeal with chocolate chips and the other half with raisins.  So far, I’m partial to the chocolate chip oatmeal.  Mostly because this recipe is on the healthier side and is low in sugar so the chocolate chips help make up for the lack of sweetness in the baked oatmeal.  The recipe calls for Stevia or honey if you don’t have Stevia.  I used honey because I didn’t have any Steevia but I have tons of honey.  (The real kind, not the questionable stuff that they sell in the grocery stores.  The beau is really into local honey so we have a small collection of the stuff.)  Anyhow, the recipe and directions are copyrighted so I’m not at liberty to post them.  But check out the recipe on the Sugar-Free Mom website!

Baked Oatmeal with Raisins - Photo Credit: Accounting for Taste

Baked Oatmeal with Raisins – Photo Credit: Accounting for Taste

Baked Oatmeal with Blueberries and Walnuts - Photo Credit: Accounting for Taste

Baked Oatmeal with Blueberries and Walnuts – Photo Credit: Accounting for Taste