![]() ![]() My final suggestion- perhaps a nonstick baking sheet would be better next time, or even lining the pan with parchment paper (which won’t result in quite as crispy of an outcome, but would hopefully save some heartache)! Again, so sorry this caused disappointment for you, and I hope this was at least a little bit helpful and that you have better luck next time you make this or a similar recipe. It’s taken me a lot of practice to get this technique right- I’m not sure what your cooking level is, but I remember being really frustrated a lot by situations like this when I was first starting out until I got the hang of it. I hold it as parallel to the surface of the baking sheet as possible and slide it under the chicken quickly, pressing down onto the surface of the baking sheet as I slide. ![]() Mine didn’t stick at all when I made this, but it does help to use a metal spatula (like this one) because they are so thin and sturdy, so it doesn’t disturb the coating as much (again, this is also great for roasted veggies or other recipes). Second, I used a metal spatula to flip the chicken. I swear by nordicware half bakers sheets. They’re great for roasted vegetables because of this. I used an aluminum rimmed baking sheet- I’ve found that things just don’t stick as much to it, as opposed to other pans I’ve tried in the past. Cook for 2 more minutes and then turn off the pressure cooker. Cook the chicken for 3 minutes, and then flip it over to the other side and add the minced garlic. Make sure the chicken is in a single layer. If you followed the instructions to a tee (used a while 1/4 cup of oil and high heat), I wonder if it instead has something to do with the tools used. Once it is hot, add the olive oil and the chicken tenderloins. I’m sure that was very frustrating after spending the time to put it together. Personally, I think that although these add a bit of a crunch, it’s a different kind of crispy than you get from that “fried” crisp. You can also add other ingredients to your flour mixture that are naturally more crispy, such as breadcrumbs or parmesan cheese. This will help each side crisp up as it bakes at a really high temperature in the oven. Then, when you place the chicken on the baking sheet, press it down into the oil and flip it over, so the top AND bottom are oiled. Spread it around just a little, but no need to coat the whole thing, only the part where the chicken is going to be in the center. Place 1/4 cup canola oil on the bottom of a rimmed baking sheet. I use this same trick for my oven-fried catfish. ![]() The key to crispy oven-fried anything is using plenty of oil and high heat. So go ahead and temper your expectations just a tad. It IS possible for these oven-fried chicken tenders to get nice and crispy and golden!īut first, a disclaimer: NOTHING will make chicken tenders as crispy as actually deep frying them. How to get CRISPY oven-fried chicken tenders ![]()
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