Just before we moved, we received some breadcumbs from Tall
I started with just some plain, boneless, skinless chicken tenders. Â All I did to prepare them was to cut off the annoying tendon. Â I dipped them in a beaten egg, then in the Tall Papa Cajun Spice bread crumbs, and laid them on an oiled roasting-type pan (mine is a two-piece thing with holes in the top piece. Â I think it comes with new ovens, because I now have two of them). Â Then I baked them at 350Â°F for about 10-12 minutes.
Using just the beaten egg, the breading stayed on the chicken and it stayed crispy. Â There is a good mixture of larger and smaller crumbs, with some lovely bits of parsley. Â There is aÂ light Cajun flavor, not spicy, though sometimes there’s a little bit of spice heat that lingers on the tongue. Â Martin needed a little more flavoring for his preference, but the spice/flavor level is at a point where you could easily add more to accommodate your own personal tastes.
I’ve never really used bread crumbs much in my own cooking, but I found these to be quite delightful. Â The Citrus Lime Bread Crumbs are Braden-friendly, and I look forward to trying them, perhaps with fish, when we get home from vacation.