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Ingredients requirements of Crispy Chicken Tenders and Steamed Asparagus:
- Give 4 Chicken breasts (Boneless)
- Need 1/2 Cup of All purpose flour
- Need 1/2 Cup Cornstarch
- Make ready 1 handful of Cilantro (Chopped finely)
- Get 2 Tsp for Garlic powder
- Give 2 Tsp for Onion powder
- Take 2 Tsp of Red chilli powder (Divided)
- Prepare 3/4 - Breadcrumbs
- Provide 2 for Eggs (Beaten)
- Provide 3-4 Tbsp Cooking oil (I used Canola Oil)
- You need 1 Tbsp Butter
- Make ready 1 Bunch of Asparagus
Crispy Chicken Tenders and Steamed Asparagus making:
- Wash the chicken breasts thoroughly in a colander under running water. Shake off the excess water.
- Butterfly the chicken breasts. (Cut open the chicken breasts) with the help of a sharp knife. Further, cut them into halves. Now, you have 4 thin strips from each chicken breast.
- Note: Butterflying is a really useful technique to create a uniform thickness throughout a piece of meat, so that it will cook more quickly and evenly.
- Combine the all purpose flour, cornstarch, 1 Teaspoon salt, 1 teaspoon red chilli powder, onion powder & garlic powder in a large plate.
- Beat the eggs in a medium mixing bowl. - - Place the bread crumbs in a dinner plate. - Add 1 teaspoon red chilli powder, 1 teaspoon salt & the cilantro.
- Dredge all the chicken breasts in the flour mixture at once. - Dip them one by one in the beaten egg. - Roll in the breadcrumbs to coat well.
- Heat oil in a large nonstick pan. Medium-high heat. - - Cook the chicken breasts 5 minutes per side until golden & crisp. Flip a few times. - When almost done, add the butter in the middle of the pan. Lift the pan & do a swirling motion to spread the melted butter all over the pan. The butter at the end takes it to a few notches up. Total bliss!
- Serve immediately with steamed veggies of your choice. Asparagus, broccoli, beans, baby carrots, peas are some suggestions.
- To steam the Asparagus: - - Cut off about an inch of the hard stem & discard. Cut into two or into small, bite size pieces, if you wish to. Wash thoroughly. - - Heat water in a medium skillet/pan. - When the water comes to a rolling boil, turn the heat off.
- Drop the asparagus in the hot water. Cover & leave for 5-6 minutes. I love it crunchy.
- Drain the water. Serve hot with a sprinkle of salt & freshly milled pepper. - - Enjoy!
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