Allspice Chronicles

Entertain like a Queen, Think Lean and Live Green! A personal collection of recipes,anecdotes,and good old fashioned advice…

Crisp Chicken Tenderloins With Curry and Lemon

by Danica Waters

“Necessity is the mother of invention”. Amen.

And where there is a whole lot of necessity, there you shall find a whole lot of inventing goin’ on.  Let’s just say I happen to be on a roll these days;  indeed, I am one inventin’ so-and-so.  Happily, much like the FML day I concocted the Queen’s Rings, it seems to be working in my favor.  Happy for all the wonderful folks who follow my blog, I like to share.

You know THOSE nights when you realize too late that the grill is out of gas, everyone is starrrrrrrrrvinnnng, and dinner just needs to be UBER-delicious because even the dog appears to be out-of-sorts?  Yep. It was one of those.  (We are all down with nasty colds this morning, so that explains it.)

For some odd reason, when the mood is afoul, I seem to reach for turmeric and curry every single time.  (Probably because it works every single time.)  This time was no exception.  These crispy chicken tenderloins are not only visually stunning, with a rich golden color from the turmeric, they are just plain addictive with their crispy texture, the round, deep flavor of curry graced with the tang of freshly squeezed lemon and a hint of cilantro.

I am happy to report that the evening finished out with rave reviews of dinner, fresh blackberries over ice cream, and a healthy session of  “laugh-’til-you-almost-pee-your-pants”.  All’s well that ends well.  Thank you, Necessity.  You rock.

 

 

Crisp Chicken Tenderloins With Curry and Lemon

(Danica Waters)

 

8 chicken tenderloins, thawed

½ C flour

2 tsp turmeric

1 tsp curry powder

¼ tsp cayenne, or to taste

Salt & pepper to taste

Chopped fresh cilantro

Fresh lemon slices

Extra Virgin Olive Oil

 

Combine flour, turmeric, curry powder, salt and pepper in a medium-sized bowl.  Rinse chicken tenderloins and immediately dredge in flour mixture; set on separate plate to rest.

Bring large (12”) frying pan to temperature over medium high heat.  When ready, add enough olive oil to generously coat the bottom of the pan and heat until oil is hot but not smoking.

 

Using cooking tongs, add coated chicken tenderloins to hot oil.  Fry until golden brown; turn and repeat on other side.  After turning, sprinkle remaining flour mixture over the tenderloins and turn once more to brown.

 

Remove tenderloins to serving platter; sprinkle with chopped fresh cilantro and serve with lemon wedges.

 

Note:  These are fantastic served with Flash-Cooked Green Beans and Garlic Mashed Potatoes (recipes forthcoming), or chop them up and serve them in a pita with lettuce, tomato, and tzatziki.

 

Share on Facebook
[`tweetmeme` not found]
Share on StumbleUpon
Post to Google Buzz
Bookmark this on Delicious
Bookmark this on Yahoo Bookmark
Bookmark this on Digg
Share on reddit

Tags: , , , , , ,

Posted in Allspice Chronicles and Buffet and Chicken and Cuisines and Danica Waters and Dinner and Entrees and Formal and Lunch and Meal Time and Meats and Picnics and Serving Styles and The Lunchbox by danica on September 29th, 2011 at 10:29 am.

Add a comment

No Replies

Feel free to leave a reply using the form below!


Leave a Reply