Old Bay is a classic American spice blend that is particularly popular on the East Coast of the US as well as in the South. Created by a German immigrant in the 1930s in Maryland, it contains myriad spices like celery salt, bay leaf, black pepper, allspice, cardamom, nutmeg and more and, to it's many fans, is one of those immediately identifiable flavours you can't get enough of. Usually paired with crab or shrimp, my husband decided to try it to enliven his take on Chicken Milanesa and the results were rather satisfying. If you can't find Old Bay, you can use sweet Spanish paprika, salt and pepper for an equally pleasing effect.
Yields: Serves a family of 4
For the chicken tenders:
2 large chicken breasts
Salt and pepper to taste
1/2 cup flour
2.5 teaspoons Old Bay seasoning
1 cup Japanese Panko breadcrumbs (regular will do if you can't find these)
Mix all the dipping sauce ingredients in a bowl. Set aside.
Place the chicken breasts between two layers of cling film or parchment paper. Using a meat tenderiser or the flat section of a rolling pin. flatten the breasts into 1/4 inch thin cutlets. Lightly salt and pepper the chicken on both sides. Slice into 4 inch by 1 inch strips. You should get 14-16 strips from each flattened chicken breast. Set aside.
Put the flour with 1.5 teaspoons old bay seasoning in a plate. Mix well. Next, whisk the egg and water together in a shallow, wide bowl and place next to the flour. In a third plate, place the breadcrumbs, 2 teaspoons of Old Bay and the thyme and mix well.
Coat the chicken strips in flour, dusting off any excess. Transfer into the egg mixture coating well. Finally coat with the seasoned breadcrumbs and set aside on a plate.
Heat a thin film of coconut oil in a skillet on medium. Shallow fry the tenders for about 2 minutes on each side until golden brown. Drain on a paper towel. Serve with the yoghurt dipping sauce, our healthy, veggie packed paprika pomodoro.