Summer's End with Magic Friends

Nemo14

Nemo14

Well-Known Member
Original Poster
Uponastar said:
I don't have a broiler in my oven (it's a gas stove) and I'm not using that stupid lower one.
I'm baking floured and breaded chicken tenders in my oven.
Does anyone know for sure how long I bake them before adding sauce and cheese?
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They won't take long Dot - maybe 15 minutes tops. Just keep an eye on them - don't let them dry out too much.
 
PotteryGal

PotteryGal

Active Member
I AM GOING TO THROW THIS COMPUTER ACROSS THE ROOM!!!!! :fork: :fork: :fork: :fork:


Okay, breathe.....hee, hee, hooo.......

'kay Dot; generally speaking, dark meat cooks quicker than white meat - if your tenders are mixed, I wouldn't go above 350 on the oven, and just check it after 15 minutes, every five or so. Of course, by the time this gets sent to you, your dinner will probably be over....:mad:
 
mpoppins76

mpoppins76

Well-Known Member
PotteryGal said:
I AM GOING TO THROW THIS COMPUTER ACROSS THE ROOM!!!!! :fork: :fork:


Okay, breathe.....hee, hee, hooo.......

'kay Dot; generally speaking, dark meat cooks quicker than white meat - if your tenders are mixed, I wouldn't go above 350 on the oven, and just check it after 15 minutes, every five or so. Of course, by the time this gets sent to you, your dinner will probably be over....:mad:
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{{hugs}} and {{breathes}} for you Jenny! :kiss:
Uponastar said:
I did!!!!!
I didn't get anything new....
Click to expand...
I know. Me neither. :hammer:
 
mpoppins76

mpoppins76

Well-Known Member
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