Squash flour and chicharone crusted chicken tenders
Aug 28, 2014;
Preheat your oven to 375F. Prepare a baking sheet by lining it with tin foil and placing an elevated cooking rack on top. Grease the slats of the rack with oil.
In a small bowl, mix the salt, pepper, oregano and lemon garlic seasoning using a fork to mix thoroughly. Place half the mixture on a plate and set aside. This will serve as the first dredge before the egg wash.
In a separate bowl, mix the squash flour, crushed chicharones then add the remaining. Place half the mixture on a plate and set aside. This will serve as the “breading” or the final stage of the dredge after the egg wash.
In a separate bowl (flat enough to dip each piece of chicken in) beat the eggs with a touch of water (or hot sauce) and set aside.
Take the first piece of chicken and coat it lightly in the seasoning.
Dip the chicken in the egg mixture until well coated.
Quickly transfer the piece to the breadcrumb mixture, rolling the chicken in the mixture until well coated on all sides and place on the cooking rack.
Repeat with the remaining pieces, making sure to leave space around each piece of chicken on the cooking rack. Finally, gently splash some oil (or use an olive oil sprayer if you have one) to give each piece of chicken a nice coating before placing the rack in the oven.
Bake on the middle rack for about 45 min to hit 165 degrees. Remove from oven and let rest for 10 minutes before serving.