So, I bought some chicken tenders to make with my home made McNugget recipe, and when I got home and pulled the cornmeal out to make the coating, that I was trying not to eat grans, or carbs...Well, in the end, i did use a little cornmeal, just a light dusting, but here is what I came up with.
I am really sensory about my cooking. I guess that is why I am always making up recipes. I was sad that my oven baked chicken strips would not be crispy golden brown, because of trying to avoid the corn meal. So, my mins flashed to turmeric. I have been an inflammatory mess, and turmeric is so helpful, I try to fit it in everywhere that I can. So, the color problem was solved, and I had the idea that my tarragon roasted carrots would be a good pairing.
So I created my chicken strips with a spice rub mixture of the following:
Turmeric, sweet paprika, salt, while pepper, a little of the Frontier brand poultry seasoning.
Into the bag which held my chicken tenders, I poured olive oil to liberally coat, then in went the spice mix, and I coated the chicken turning and squishing the bag, I hate touching raw meat...I use gloves even for touching the outside of the bag...
Then, so as to use as minimal corn meal as possible, i dusted the pieces with corn meal, I forget how, I think I laid out the strips in the pan, dusted the top, then turned it over, dusted the bottoms, then turned then over once more..because for oven frying, you need oil on the dusting flour to make it crispy...but you know what, baked in my outdoor oven, with the carrots and potatoes, it came out with a thinner 'pot-liquor'...it had a nice coating, but more gooey than crispy...and that was fine...it was moist...Mmm
I will be working with this one some more. I will add to this post as I experiment...but it was delicious flavorful and healthy!
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