Bucket O’ KFC without the Grease

My first attempt at cooking with radicchio tasted like stomach acid. I won’t subject you to the disgust of that experiment. Regardless, my effort at creating a healthful take on fried chicken fingers turned out glorious so I will share.

Oven-Fried Italian Chicken Fingers

You can use regular bread crumbs but Panko makes these tenders exceptional and crispy just like a bucket o’ KFC minus the gallon of grease.

• 1 tablespoon of olive oil
• 6 chicken tenders
• 1 cup of Panko bread crumbs
• ¼ cup of parmesan cheese
• 1 teaspoon of parsley
• 1 teaspoon of basil
• 1 teaspoon of oregano
• 1 teaspoon of red pepper flakes

Preheat the oven broiler on high. Salt and pepper the chicken tenders. Drizzle the chicken tenders with olive oil to maintain the chicken’s moisture. Using a shallow bowl or casserole dish, mix the next six ingredients together. Roll each chicken tender in the bread crumb mixture like it’s playing in the snow until the tenders are completely covered. Place on a cookie sheet lined with tin foil so you don’t have to wash the cookie sheet. Broil on high for 15-20 minutes. While the chicken is broiling, prepare the tomato sauce for dipping.

Tomato Sauce

This tomato sauce is what my mom uses for anything that calls for tomato sauce. We’re not Italian, but it’s delicious and super easy. Typically, she adds whatever meat and vegetables she has on hand, e.g. shredded zucchini, turkey sausage, ground beef, mushrooms, etc. If you’re going to add ingredients, I suggest sautéing the additions with the onion and garlic before the rest of the ingredients are included. If you make too much sauce, have no fear, it freezes superbly!

• 1 tablespoon of olive oil
• ½-1 chopped onion (white, yellow, red … it doesn’t matter)
• 2 teaspoons of garlic
• 16 oz. can of diced tomatoes
• ½ 8 oz. can of tomato paste
• ¼ cup of dry red wine
• 1 teaspoon of parsley
• 1 teaspoon of basil 
• 1 teaspoon of oregano
• 1/2 teaspoon of red pepper flakes
• Salt and pepper

In a medium skillet, sauté the onion and garlic for about four minutes in olive oil. Add the tomatoes and tomato paste. Let it simmer. Add the red wine and let it cook through for another 3-4 minutes. Add seasonings and let it simmer until you’re ready to serve.