Creole Paneed Chicken Tenders

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What is paneed?  A term still used in New Orleans cooking and on restaurant menus, it simply means pan-fried.  Usually, the meat, whether it be chicken, pork, veal or beef, or even eggplant, is pounded thin, dipped in an egg wash and then seasoned bread crumbs and pan-fried.  Paneed sounds better than just saying pan-fried.  Like your getting something more. Well, when you prepare your own food, you are getting way better food than most restaurants will serve you, especially if you season it up just right.  This is also the method you would use to make Chicken or Eggplant Parmesan.

Cut up or trim to your preference:

  • 2 large chicken breasts, boneless and skinless, pounded thin. (about 1 to 1 1/2 pounds)

And coat well with:

  • 2 tablespoons Creole mustard

Tray 1:  Make your flour:

  • 1 1/2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 teaspoon creole seasoning ( I like Paul Prudhomme’s poultry seasoning which doesn’t have a lot of salt; if you use one with a lot of salt, reduce or omit the salt)

Tray 2:  Make an egg wash:

  • 2 eggs

  • 1/2 cup water

Tray 3:  Make your seasoned bread crumbs

  • 2 to 3 cups bread crumbs; I like Panko style bread crumbs

  • 1 teaspoon Italian herbs

  • 1 teaspoon Paul Prudhomme’s poultry seasoning

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Heat up 1/4 cup olive oil or canola oil with 2 tablespoons butter.

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Dip the chicken pieces in the flour, then egg wash, then bread crumbs.

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Add the chicken pieces in batches.  It takes about 8 minutes per side at the lower temperature.

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Add the chicken pieces in batches.  It takes about 8 minutes per side at the lower temperature.

I like to cook mine on a lower flame, so that it cooks a little longer, but you get a good browning and thoroughly cooked chicken.

The Creole mustard is a great flavor enhancer.  If you can’t find Creole mustard, country Dijon would work well, too.  As the chicken is cooked, transfer to a warm oven to keep warm.

Makes great leftovers, even freezes well.

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