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Fresh chicken tenders with dijon and panko

Chicken is one of my favorite things. There are different cuts of chicken and many different ways to prepare it. You can fry it, bake it, stew it, grill it, of course smoke it, etc. You can season it a million ways. Whether you marinate it, dry rub it, brine it, sauce it, bread it, etc. To me, it depends on the cut of chicken how I prepare it. And then what sides do you have with it? And do you have it with a dipping sauce or a sauce over the top or just eat it plain as is? One thing that I did recently was bread it with Japanese style breadcrumbs called Panko that you can get in any supermarket now. I dipped it in a dijon marinade I made up and then breaded it with the Panko. For the cut of chicken, I used fresh chicken tenders that I got on sale along with a can of Panko, that I will be able to re-use several times along with the marinade, it was probably about the same as going to McDonalds or getting frozen chicken nuggets. Plus I now have Panko and marinade ingredients that I have leftover for next time! And if you were going to cook frozen chicken, why not get fresh, and do it in the oven the way I did? It takes about the same time and it is much better and you can make it the way you want!

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