Hey Bob…

In mid August I went to a minor league baseball game. If you haven’t done this in a while (or ever), do yourself a favor and do it. For $18 ($14 ticket, $1 handling charge and $3 parking) I had a ticket that was in the front row, four seats down from the home dugout on a beautiful night. Between innings there was plenty of entertainment, during the game the players tried as hard as any major leaguer and after the game there were fireworks. Pretty good ones too.

The section I was in was filled with the regulars. They had a blast. Every player that came to bat meant a new cheer specific to the player. Cowbells were rung for both good plays by our team and to disrupt the thinking of the opposing pitcher. After one pitch that was hit back into the stands behind home plate one fan behind me yelled down to his buddy six seats down the row,

“Hey Bob…”


“I think that ball hit a chicken.”

“Why do you say that?”

“‘Cause it was a fowl ball!”

This humor lasted all night. It was great.

Photo May 19, 12 17 43 PM

These chicken tenders are also great. Most tenders have a rather flat coating of breadcrumbs. These, however, had a lot of texture.

Photo May 19, 11 22 05 AM

I used panko in place of the regular breadcrumbs.

Photo May 19, 11 36 20 AM

My workstation to coat the tenders.

Photo May 19, 11 36 24 AM

The peach-mustard sauce.

Photo May 19, 11 47 16 AM

Fry those guys up until golden.

Photo May 19, 12 17 39 PM


Sesame-Pecan Chicken Strips

Prep Time: 0 hours 15 minutes | Cook Time: 0 hours 10 minutes | Makes: 4 servings | Difficulty: Easy


  • 1/4 cup dijon mustard
  • 1/3 cup peach preserves
  • 1/2 teaspoon chopped fresh thyme
  • Kosher salt
  • 2 large egg whites
  • 1 cup breadcrumbs (preferably panko)
  • 1/2 cup finely chopped pecans
  • 1/4 cup sesame seeds
  • 1 teaspoon paprika
  • 1 cup vegetable or peanut oil
  • 1 1/4 pounds skinless, boneless chicken breasts, cut into 1-inch-wide strips


Whisk the mustard, peach preserves, thyme, 1 tablespoon water and a pinch of salt in a small bowl.

Beat the egg whites in a large bowl until frothy. Mix the breadcrumbs, pecans, sesame seeds, paprika and 1 teaspoon salt in a medium bowl.

Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the egg whites and then roll in the breadcrumb mixture, pressing to help it adhere. Working in batches, cook the chicken until golden brown, about 3 minutes per side. Drain on paper towels. Serve with the peach-mustard sauce.

Per serving: Calories 528; Fat 29 g (Saturated 3 g); Cholesterol 82 mg; Sodium 903 mg; Carbohydrate 29 g; Fiber 3 g; Protein 40 g

Source: http://m.foodnetwork.com/recipes/recipe/560286

Tags: , , , , , , , , , , , , , , , ,

Categories: Chicken2, Fried, kosher, Lunch3, Main Dish 3, Recipes, snack

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

One Comment on “Hey Bob…”

  1. March 30, 2014 at 3:05 pm #

    You’ve got me thinking about how baseball season is nearly upon us! Yay! We have only minor league here in Albuquerque and our Isotopes stadium has all the best features of a major league park. 🙂


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