of KaraMD, Meghan Dillon, R.D., at HelloFresh, and Maria Sorbara Mora, M.S., RD. But they’re also made of chicken (an excellent source of protein) so there are definitely some nutritional benefits to them - right? We investigated whether healthy chicken nuggets could actually exist - and what the best brands on the market are - with the help of Mahmud Kara, M.D. After all, they’re covered in breading and they’re typically fried. They seem like they’d have to be patently unhealthy. It’s easy to rationalize eating foods we love in these moments, even though we know they’re not the healthiest: like chicken nuggets. Now THANKS to DAVITA and all the other RECIPE SITES affiliated with them, We can now ENJOY and LOVE FOOD once again you have opened up a WHOLE NEW WORLD for him….We all have comfort foods that we turn to when we’re stressed or sad or when everything around us is going a bit wild. If not for me taking the TIME and do a little RESEARCHING,well I just don’t know. I almost gave up hope on him having a FLAVORFUL and HEALTY lifestyle. I LOVE and ENJOY cooking now more than I did when we first started the diet plan. The past month my husband has not had the same meal in one week. So WE just want to say THANK YOU from the bottom of out HEARTS to our still functioning KIDNEYS for the amazing recipes…. He had me cook this 4 times already (LOL). We got this Chicken Tender recipe through that site and with NOT MUCH TWEEKING. I found Davita Kidney Friendly site and OMG. ![]() ![]() Thats when we discovered what and how bad Phosphorus and Protiens and other things can be damaging to ones kidneys when taken in HIGH QUANTITY…. My husband is a little over a year into kidney dialysis and (renal diet) so he is VERY LIMITED….We thought that a low sodium diet would be easy….(BOY WERE WE WRONG) Remove the tenders from the oil and place on a paper towel-lined plate.(I use a relatively small pan, so I can fry about 4 pieces at a time.) Cook the chicken tenders until they have browned nicely, about 4-6 minutes. Place the breaded chicken tenders into the hot oil, being careful not to crown the pan.(Tip – you can cover the baking sheet in tin foil for easy cleanup.) Place the breaded tenders on a baking sheet. Working with one chicken tender at a time, remove the chicken from the marinade and coat with the flour mixture. Spread the flour mixture on a large plate.Using a fork, stir in the reserved 3 tablespoons of marinade until there are little clumps throughout the flour mixture. Stir together the flour, pepper, garlic powder, smoked paprika, and baking powder.Heat the oil over medium high heat (about 350☏ to 375☏).Seal the bag and refrigerate for overnight, or at least 2 hours. Place the chicken tenders in a larger ziploc bag with the rest of the marinade.You will use this later for the breading. Set aside 3 tablespoons of the marinade and refrigerate. To make the marinade, mix the half and half, vinegar, cayenne, garlic powder, and smoked paprika.One of these days I will write down exactly what I did and get it posted here so that you can try it too. I actually made a spicy honey mustard for Joe, which was delicious. Then you serve the chicken with Easy Baked Fries (or maybe some Creamy Low Sodium Mashed Potatoes ☺). Then you just deep fry them in batches until they are golden brown (5 ish minutes in 350☏ oil). I usually do this in smaller batches as I fry, but that is up to you. Then you just pull the chicken from the marinade one at a time, dredge in the flour mixture and set aside on a baking sheet or a plate. When the tenders are fried, those little chunks turn into crispy little pockets of delicious. ![]() This creates little chunks in the coating that stick to the chicken. Start with flour and spices and stir in some of the reserved marinade. Why whipping cream instead of milk? Because it is very thick, and we will want that for the flour coating (you’ll see).Īfter the chicken has marinated for several hours and you are ready to fry, you mix up the flour coating. ![]() Because buttermilk is pretty high in sodium, we skip it in this recipe and replace it with a mix of whipping cream and vinegar. You have probably tried fried chicken recipes where you marinate or coat the chicken in buttermilk. But for the occasional treat? Yes, please! As I have gotten older, my tastes (and diet) have changed, so it is not something that we eat with much frequency. I remember asking my mom for fried chicken and mashed potatoes (and don’t forget her awesome white gravy!) for my birthday dinner. My favorite food when I was little was fried chicken. They are crispy on the outside and pack a ton of flavor, so you won’t even miss the salt. You are going to love these low sodium “buttermilk” fried chicken tenders.
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