PART 1:
CRISPY OAT-CRUSTED CHICKEN TENDERS
INGREDIENTS
For the Wescana Oat-Crusted Chicken Tenders:
1 cup Wescana Rolled Oats ¾ cup fresh Parmesan cheese, grated
1 tsp fresh thyme, chopped( or ¼ teaspoon dried)
½ tsp ¼ tsp salt ground black pepper 1 lb chicken breast tenders 2 eggs
INSTRUCTION 1
Preparing the Coating( Wescana Oats)
• Grab your Wescana Rolled Oats and pop them into a food processor.
• Give them a quick pulse for about 20 seconds, or until they’ re coarsely ground.
CRUST TEXTURE TIP: Don’ t over-process those oats! You want some texture left for that perfect crispy crust, not a fine flour.
Next, add the grated Parmesan, thyme, salt, and pepper to the oats and pulse a few times just to combine. Transfer this flavorful mixture to a shallow bowl.
INSTRUCTION 2
Pounding the Chicken Take your chicken tenders. Place each one between two sheets of heavy-duty plastic wrap.
COOKING TIP: Pound them to about 1 / 2-inch thickness. This ensures they cook evenly and quickly.
PART 2:
FLUFFY WHAT THE FLOUR WAFFLES
INGREDIENTS
For the What The Flour Waffles:
1 cup WTFlour Mix 1 egg
¼ cup milk ¼ cup oil
INSTRUCTION 1
Mixing the Batter( What The Flour)
• Preheat waffle iron.
• Mix together liquid ingredients.
• Add WTFlour Mix and stir or whisk to combine.
• WAFFLE TEXTURE TIP: For extra-light, fluffier pancakes or waffles, let the batter rest for 5 – 7 minutes before cooking. This short rest allows the flour to fully hydrate and the leavening to activate, giving you a taller rise and a softer, more tender texture. If the batter thickens a bit while resting, just add a splash of milk to loosen it to your preferred consistency.
INSTRUCTION 2
Cooking and Serving
• Once the chicken is nearly ready, it’ s waffle time! Lightly grease your hot waffle iron.
• Add approx. ½ of batter to hot waffle iron.
• Cook waffles on high until golder brown( 4-5 minutes).
CRISPNESS TIP: For an extra crispy waffle, set your iron to a darker or higher heat setting if it has that option!
FINAL CRISP TIP: To keep them crisp, place your cooked waffles on a wire rack until you’ re ready to serve. This prevents them from getting soggy!
What The Flour, www. wtflour. com
INSTRUCTION 3
Coating and Baking
• Make an egg wash by beating the eggs in a medium sized bowl.
• Lightly coat both sides of the pounded tenders with egg wash.
• Dredge each tender thoroughly in the oat mixture, pressing gently to make sure the coating really sticks.
ADHESION TIP: The egg wash before dredging is key! It helps the oat mixture adhere perfectly for a truly crispy crust.
Place them in a single layer on a baking sheet and bake at 450 ° F( 230 ° C) for about 15 minutes, or until golden brown.
Wescana Foods, www. wescanafoods. com