Much of this is copied from the food snob post. I'd like to start a
different topic with my questions at the bottom:

In article >,
"jmcquown" > wrote:

> > wrote in message
> ...
> On Jan 19, 11:15 am, Becca > wrote:
>
> > Children today are raised on chicken nuggets, pizza and burgers.
>
>
> Yeah - go to a resto which has a kid's menu and it's usually all fried
> stuff. Why can't they put out a plate of roasted chicken, some mashed
> potatoes and a few peeeees, for heaven's sake.>
>
> I don't know about you but I wasn't raised eating restaurant food. Perhaps
> that's the root of the problem. The parents don't know how to cook, they
> know how to "order". You can't control what goes on in a restaurant kitchen
> or what's on their menu. You can control what's in your own kitchen. And
> there are ways to make food taste good that don't involve deep fat frying or
> over-salting. You can make your own chicken nuggets, pizza and burgers. If
> you care to.
>
> Jill

Well said.

I've made chicken fingers using chicken tenders and panko crumbs and
then baking them. Which reminds me to suggest that to my daughter.

Question: I've used chicken tenderloin pieces; is there any difference
in preparation to be known about by simply cutting a breast into
'fingers' rather than paying a premium price for the tenderloin pieces?
I'm guessing not. Will the baking time be different? Maybe?

Anyone who will speak from experience?

Do you do any unusual dipping sauce or condiment to accompany them?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't have this much fun!

Melba's Jammin' wrote:

>
> I've made chicken fingers using chicken tenders and panko crumbs and
> then baking them. Which reminds me to suggest that to my daughter.
>
> Question: I've used chicken tenderloin pieces; is there any difference
> in preparation to be known about by simply cutting a breast into
> 'fingers' rather than paying a premium price for the tenderloin pieces?
> I'm guessing not.

I had no idea that chicken tenderloins were more pricey than the breast.
I don't like that big tendon that runs down the middle.

I would experiment with cutting the breast along the grain or across it
to see if it makes much difference in the final texture.

There are so many dipping sauces to try, you're bound to find more than
one you like:

ranch/buttermilk herb
blue cheese and sour cream
oil-vinegar and herbs
sweet and sour
duck sauce
plum sauce
pureed peach or apricot with sugar and curry
butter-and-hot sauce (Buffalo wing)
chili sauce
ketchup-horseradish-onon
lemon-garlic

and probably best of all--any of your killer jams or jellies thinned
with vinegar or citrus juice.

gloria p

Melba's Jammin' wrote:
> Much of this is copied from the food snob post. I'd like to start a
> different topic with my questions at the bottom:
>
> In article >,
> "jmcquown" > wrote:
>
>> > wrote in message
>> ...
>> On Jan 19, 11:15 am, Becca > wrote:
>>
>>> Children today are raised on chicken nuggets, pizza and burgers.
>>
>> Yeah - go to a resto which has a kid's menu and it's usually all fried
>> stuff. Why can't they put out a plate of roasted chicken, some mashed
>> potatoes and a few peeeees, for heaven's sake.>
>>
>> I don't know about you but I wasn't raised eating restaurant food. Perhaps
>> that's the root of the problem. The parents don't know how to cook, they
>> know how to "order". You can't control what goes on in a restaurant kitchen
>> or what's on their menu. You can control what's in your own kitchen. And
>> there are ways to make food taste good that don't involve deep fat frying or
>> over-salting. You can make your own chicken nuggets, pizza and burgers. If
>> you care to.
>>
>> Jill
>
> Well said.
>
> I've made chicken fingers using chicken tenders and panko crumbs and
> then baking them. Which reminds me to suggest that to my daughter.
>
> Question: I've used chicken tenderloin pieces; is there any difference
> in preparation to be known about by simply cutting a breast into
> 'fingers' rather than paying a premium price for the tenderloin pieces?
> I'm guessing not. Will the baking time be different? Maybe?
>
> Anyone who will speak from experience?
>
> Do you do any unusual dipping sauce or condiment to accompany them?


I make chicken "fingers" using the regular breasts. I cut them into
pieces and then I pound them thin since that's the way the DS likes
them. I use panko too. I usually fry them in a skillet. Good stuff. He
likes a soy, chili garlic dipping sauce and he eats them with chop sticks.

I have also made them into boneless buffalo tenders with a flour, egg,
flour coating. Fry and then drop into a pot of Franks/Durkee hot sauce
and melted butter. Blue cheese dressing on the side if you must. ;-) The
DS doesn't. He dips them into more hot sauce.

IMO buying the tenders is a waste of money.

-Tracy

On Jan 20, 12:53�pm, Melba's Jammin' >
wrote:
> Much of this is copied from the food snob post. �I'd like to start a
> different topic with my questions at the bottom:
>
> In article >,
>
>
>
>
>
> �"jmcquown" > wrote:
> > > wrote in message
> ...
> > On Jan 19, 11:15 am, Becca > wrote:
>
> > > Children today are raised on chicken nuggets, pizza and burgers.
>
> > Yeah - go to a resto which has a kid's menu and it's usually all fried
> > stuff. �Why can't they put out a plate of roasted chicken, some mashed
> > potatoes and a few peeeees, for heaven's sake.>
>
> > I don't know about you but I wasn't raised eating restaurant food. �Perhaps
> > that's the root of the problem. �The parents don't know how to cook, they
> > know how to "order". �You can't control what goes on in a restaurant kitchen
> > or what's on their menu. �You can control what's in your own kitchen. �And
> > there are ways to make food taste good that don't involve deep fat frying or
> > over-salting. �You can make your own chicken nuggets, pizza and burgers. �If
> > you care to.
>
> > Jill
>
> Well said.
>
> I've made chicken fingers using chicken tenders and panko crumbs and
> then baking them. � Which reminds me to suggest that to my daughter.
>
> Question: �I've used chicken tenderloin pieces; is there any difference
> in preparation to be known about by simply cutting a breast into
> 'fingers' rather than paying a premium price for the tenderloin pieces? �
> I'm guessing not. � Will the baking time be different? �Maybe? �

No diff.

I prefer to slice skinless-boneless chick breasts into thin cutlets,
dust lightly with seasoned flour, dip in egg wash, then coat with
whatever breading. Stack on a plate with waxed paper betwixt layers
and pop into the fridge to set up the coating. Then either fry or
bake. I prefer cutlets to fingers, LOs make great cold sammiches.

> Do you do any unusual dipping sauce or condiment to accompany them?

Honey mustard thinned with duck sauce.

Melba's Jammin' wrote:
>

> Question: I've used chicken tenderloin pieces; is there any difference
> in preparation to be known about by simply cutting a breast into
> 'fingers' rather than paying a premium price for the tenderloin pieces?
> I'm guessing not. Will the baking time be different? Maybe?
>
> Anyone who will speak from experience?


I make them with chicken breast sliced up. I pull out the tenders and
slip a knife along the tendon to cut it out and then slice the rest of
the breast so that strips are about the same thickness as the tenders. I
dipe them in seasoned flour, egg and then breadcrumbs and either deep
fry them or bake them in the oven. I can't say that I have ever noticed
by taste and texture whether I was eating a tender or a sliced piece.

> Do you do any unusual dipping sauce or condiment to accompany them?

I use store bought plumb sauce kicked up with a little Chinese chili sauce.

On Jan 20, 3:39�pm, Dave Smith
> wrote:
> Melba's Jammin' wrote:
>
> > Question: �I've used chicken tenderloin pieces; is there any difference
> > in preparation to be known about by simply cutting a breast into
> > 'fingers' rather than paying a premium price for the tenderloin pieces? �
> > I'm guessing not. � Will the baking time be different? �Maybe? �
>
> > Anyone who will speak from experience?
>
> I make them with chicken breast sliced up. I pull out the tenders and
> slip a knife along the tendon to cut it out and then slice the rest of
> the breast so that strips are about the same thickness as the tenders. I
> dipe them in seasoned flour, egg and then breadcrumbs and either deep
> fry them or bake them in the oven. I can't say that I have ever noticed
> by taste and texture whether I was eating a tender or a sliced piece.
>
> > Do you do any unusual dipping sauce or condiment to accompany them?
>
> I use store bought plumb sauce

I've heard of plumber crack... what's plumb sauce?

Melba's Jammin' wrote:
>
> Question: I've used chicken tenderloin pieces; is there any difference
> in preparation to be known about by simply cutting a breast into
> 'fingers' rather than paying a premium price for the tenderloin pieces?
> I'm guessing not. Will the baking time be different? Maybe?

Chicken "fingers" (a.k.a. tenderloins) are more delicate
than breast meat. Try lightly sauteeing in butter to compare
them.

The tendon down the middle is easily removed by pulling it
out between the thumbnail and index finger to scrape the meat
off.

On Tue, 20 Jan 2009 11:53:15 -0600, Melba's Jammin'
> wrote:

>Well said.
>
>I've made chicken fingers using chicken tenders and panko crumbs and
>then baking them. Which reminds me to suggest that to my daughter.

A suggestion for the side dish -- I saw Rachel Ray bread and bake some
zucchini sticks along with baked chicken fingers. My kids would like
that. She breaded the chicken and zucchini with pretzel crumbs.

Tara

On Tue, 20 Jan 2009 17:33:04 -0500, Tara >
wrote:

>On Tue, 20 Jan 2009 11:53:15 -0600, Melba's Jammin'
> wrote:
>
>>Well said.
>>
>>I've made chicken fingers using chicken tenders and panko crumbs and
>>then baking them. Which reminds me to suggest that to my daughter.
>
>A suggestion for the side dish -- I saw Rachel Ray bread and bake some
>zucchini sticks along with baked chicken fingers. My kids would like
>that. She breaded the chicken and zucchini with pretzel crumbs.
>
>Tara

I've had those; they're delicious. Also good are sweet potato chips,
although they *are* fried. and Who can resist onion rings?

Alex

Chemiker wrote:


> I've had those; they're delicious. Also good are sweet potato chips,
> although they are fried. and Who can resist onion rings?

I can.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Tue, 20 Jan 2009 11:33:59 -0700, Gloria P >
wrote:

>There are so many dipping sauces to try, you're bound to find more than
>one you like:
>
>ranch/buttermilk herb
>blue cheese and sour cream
>oil-vinegar and herbs
>sweet and sour
>duck sauce
>plum sauce
>pureed peach or apricot with sugar and curry
>butter-and-hot sauce (Buffalo wing)
>chili sauce
>ketchup-horseradish-onon
>lemon-garlic

Peanut sauce
Barbecue sauce
Mustard
Honey mustard

Tara

"Melba's Jammin'" > wrote in message
...
> Much of this is copied from the food snob post. I'd like to start a
> different topic with my questions at the bottom:
>
> In article >,
> "jmcquown" > wrote:
>
>> > wrote in message
>> ...
>> On Jan 19, 11:15 am, Becca > wrote:
>>
>> > Children today are raised on chicken nuggets, pizza and burgers.
>>
>>
>> Yeah - go to a resto which has a kid's menu and it's usually all fried
>> stuff. Why can't they put out a plate of roasted chicken, some mashed
>> potatoes and a few peeeees, for heaven's sake.>
>>
>> I don't know about you but I wasn't raised eating restaurant food.
>> Perhaps
>> that's the root of the problem. The parents don't know how to cook, they
>> know how to "order". You can't control what goes on in a restaurant
>> kitchen
>> or what's on their menu. You can control what's in your own kitchen.
>> And
>> there are ways to make food taste good that don't involve deep fat frying
>> or
>> over-salting. You can make your own chicken nuggets, pizza and burgers.
>> If
>> you care to.
>>
>> Jill
>
> Well said.
>
> I've made chicken fingers using chicken tenders and panko crumbs and
> then baking them. Which reminds me to suggest that to my daughter.
>
> Question: I've used chicken tenderloin pieces; is there any difference
> in preparation to be known about by simply cutting a breast into
> 'fingers' rather than paying a premium price for the tenderloin pieces?
> I'm guessing not. Will the baking time be different? Maybe?
>
> Anyone who will speak from experience?
>
> Do you do any unusual dipping sauce or condiment to accompany them?
> --
> -Barb, Mother Superior, HOSSSPoJ

There's really no difference, unless the pieces are significantly larger. I
personally don't like the tenders because I don't like to deal with that
nasty bit in the center...I'd much rather slice up a chicken breast or two.
Over the holidays my friend and I also made thinly sliced chicken in tempura
batter, which was really good...but usually I just use a panko/seasoned
flour combo. Sometimes I fry them, sometimes I bake them...depends on what
I've been eating! lol

When I can get western dressing (you know what I'm talking about, the one
you brought me ), I like to mix that with bbq sauce as a dipper. I also
make this stuff, it's not quite a sauce but we dip in it anyway: parsley,
cilantro, garlic, shallots, lemon juice, and olive oil, all together in the
processor. I do it in little bursts, and I don't let it get totally smooth,
I like the bits and pieces. Brian and Brian II like to mix soy sauce with
Sriracha to dip too.

kimberly
--
http://eating-sandiego.blogspot.com

Tara wrote:

> Peanut sauce
> Barbecue sauce
> Mustard
> Honey mustard
>
> Tara

Peanut sauce, I never thought of that. It is usually honey mustard for
me and ranch for him. I will try peanut sauce next time, we both like that.

Becca

In article
>,
Sheldon > wrote:

> > I use store bought plumb sauce
>
> I've heard of plumber crack... what's plumb sauce?

When it spills from the table to the floor, it's perfectly straight. :-)
Anytime, anytime. No charge.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

In article
>,
Sheldon > wrote:

> bake. I prefer cutlets to fingers, LOs make great cold sammiches.

I'm thinking that La Twerp will prefer 'fingers.' And HWSRN doesn't like
cold meat sandwiches unless it's ham or deli turkey. Picky.
>
> > Do you do any unusual dipping sauce or condiment to accompany them?
>
> Honey mustard thinned with duck sauce.

I make a prize-winning sweet-hot mustard. Would have to get some duck
sauce, but I've got apricot jam that would thin nicely to mix with the
mustard for a sauce.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

In article >, Tracy >
wrote:

> them. I use panko too. I usually fry them in a skillet. Good stuff.

I'm thinking of La Twerp. She gets too much fried junk food so I like
to bake them.

> IMO buying the tenders is a waste of money.
>
> -Tracy

I'm inclined to agree. I almost always acquire them by removing them
from breast halves.

Thanks, Tracy.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

In article >,
Gloria P > wrote:

> and probably best of all--any of your killer jams or jellies thinned
> with vinegar or citrus juice.
>
> gloria p

I've replied by email. Thanks for the suggestions. :-) Apricot jam
thinned with vinegar appeals. Or mixed with some sweet-hot mustard.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

In article >,
Tara > wrote:

> A suggestion for the side dish -- I saw Rachel Ray bread and bake some
> zucchini sticks along with baked chicken fingers. My kids would like
> that. She breaded the chicken and zucchini with pretzel crumbs.
>
> Tara

Zucchini sticks. Hmmmm. Interesting thought. I have a boatload of
pretzels in house. Thanks, Tara.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!