If you are craving fried chicken, but don’t want the excess fat, grease, mess, calories, etc….then this recipe is for you! Adapted from my catering partner’s grandmother, these “Chicken Pinwheels” are a great alternative to frozen chicken “nuggets”.
A super cinch to create and makes a great lunch-box item the next day!
Crispy Chicken Pinwheels
- 1 cup Vegenaise (or regular mayonnaise if you must!)
- 1 pack chicken tenders or 3 breasts, sliced into long strips
- 2 cups panko or breadcrumbs (I use gluten free)
- 2 tbls Bonnie’s Tasty Herb Rub
- 2 tbls olive oil
- 1 tsp salt
- pepper to taste
Pre-heat oven to 350 degrees.
Place the Vegenaise and chicken tenders in a bowl and mix together until all of the pieces of chicken are coated. Let this sit while you prepare the coating. In a separate bowl, combine the breadcrumbs, Tasty Herb Rub, olive oil, salt & pepper and mix with a fork until well blended.
Place the coated tenders into the breadcrumb mixture and press to help adhere the crust. Take the tender and roll it up (larger end first) and then place on a cookie sheet that has been covered with parchment paper.
Keep coating and rolling until they are all done. Bake uncovered in the oven for 15 minutes. Remove and let stand for five minutes.
These are great served with a prepared marinara sauce or pesto. Also makes a great accompaniment to my Orzo Salad with Feta & Pine Nuts.
Pack the extras away and use them for lunch boxes and sandwiches!