OK, I'm a novice cook, and I had a dilemma last night. I needed to make my signature fried chicken tenders, but because I had to make extra for hubby and friends (and didn't have a lot of time) I figured I'd just bake them instead.
My normal MO is to take thawed frozen skinless breast tenders, dip in egg and shake in bag of Progresso Italian breadcrumbs, then saute in an oil-coated skillet. But by the second batch the oil's too brown and they get all burned-like.
This time I prepared them the same way, but put them on foil-lined baking sheets coated w/Pam, turning once. They came out good but a little dry, which I sort of expected. Any way to combat this?