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  • I made arrow tip from broken threading bit, i bought the Arrow Fletchings, and aluminum tube. The aluminum tube is 1 m long with 8 mm outer diameter and 6 mm inner diameter I shorten it to about 80 cm – 31 inch. It all cost about 3$



    Betty demonstrates how to make Crispy Baked Chicken Tenders. These chicken tenders are great with my Favorite Chicken Dipping Sauce (which you will find in Betty’s Kitchen).

    Crispy Baked Chicken Tenders

    1 ½ pounds uncooked chicken tenderloins
    2 cups panko bread crumbs (1 ½ cups will be enough to coat 1 ½ pounds chicken. I used the extra breadcrumbs for a double coating.)
    1 ½ teaspoons salt
    ¾ teaspoon freshly-ground black pepper
    ¼ teaspoon ground red pepper
    ½ teaspoon dried rubbed sage
    ½ teaspoon dried thyme leaves
    ½ teaspoon dried rosemary leaves
    1 stick (1/2 cup) butter, melted and cooled (3/4 stick will be enough, if you are not double coating the chicken tenders.)
    cooking oil spray

    Trim any excess fat from uncooked chicken tenderloins. Set aside. In a gallon-sized Ziploc bag, place 2 cups panko bread crumbs , 1 ½ teaspoons salt, ¾ teaspoon freshly ground black pepper, ¼ teaspoon ground red pepper, ½ teaspoon dried rubbed sage, ½ teaspoon dried thyme leaves, and ½ teaspoon dried rosemary leaves. Shake Ziploc bag until all herbs and spices are well-distributed throughout the panko bread crumbs. Dip a chicken tender into melted butter and then place in Ziploc bag of seasoned panko bread crumbs. Shake well to coat. Place coated chicken tender into a 13-inch by 9-inch by 2-inch baking dish. Repeat until all chicken tender pieces are in baking dish. Let sit for a few minutes for the coating to absorb liquid from the chicken tenders. Coat each chicken tender a second time, for extra crispy baked chicken tenders. (I sprinkled my extra coating mixture over the top of the chicken in the baking dish, and turned the pieces of chicken to distribute the additional coating.) Bake at 375 degrees (F), covered with aluminum foil for 20 minutes. After 20 minutes, remove foil and bake an additional 20 minutes, turning the oven to “broil” for the last 2 minutes. Remove from the oven and place Baked Chicken Tenders on a nice serving plate. Serve with my Favorite Chicken Dipping Sauce for a great combination of flavors and textures! I hope you enjoy the recipe! Love, Betty ♥♥♥♥♥

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    NEW Cookbook:  ”Betty’s Kitchen Cookbook:  2013 Recipes” (c) 2014

    Also available:  ”The Betty’s Kitchen Collection:  Second Edition” (c) 2013

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