CLEVELAND, Oh -- Chicken tenders are a popular menu item, but Chef Fabio Salerno's version takes the crunchy dish to a whole new level.
Fox 8's Kristi Capel learned how to incorporate cashews into the breading of this chicken recipe and also found out about some other brand new Spring items recently added to TownHall's menu.
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Cashew Chicken Tender Seasoning
10 4 oz chicken breasts or tenders
1 cup Tapioca Flour
1 tsp Salt
1 tsp Pepper
1 tsp Cumin, ground
1 tsp Garlic Powder
1 tsp Smoked Paprika
1 tsp Onion Powder
1/2 tsp Cayenne
1/2 tsp Chili Powder
Toss chicken with tapioca and spices in a mixing bowl
Make sure each piece is seasoned properly
Cashew Tenders 'Breading'
2 cups Cashews, crushed into crumbs
1 cup Cashew Tenders Seasoning (listed above)
4 eggs beaten
Beat 4 eggs to create an egg wash.
Using standard breading procedure, coat chicken in tapioca flour and spices, then egg wash and then cashew. The cashews will not stick to the chicken unless the chicken is coated in egg wash first. Arrange the tenders on a rack over a sheet tray. Spray each piece with olive oil Bake at 475 degrees for 10-12 minutes until golden brown.