What better use for an extra case of Girl Scout cookies than a Chow Bella Showdown? In years past we've challenged our contributors to make something delicious out of Thin Mints and Trefoils. This time: Savannah Smiles. Stay tuned for more recipes and a decision from our "judge," web editor Eric Tsetsi.
When I sat down with my box of cookies, visions of my trip to Savannah, Georgia, last spring filled my mind with memories of Paula Deen's fried green tomatoes and the almost-too-good-to-be-true meal I enjoyed in one of city's oldest buildings at The Olde Pink House.
Remembering that delicious weekend made me realize that creating something sweet was just too easy. The only way I saw fit to use cookies bearing the name of one of the most picturesque cities I've had the pleasure of visiting was with my own take (albeit an extremely simplistic take) on a Southern classic: fried chicken.
In the interest of time, my minimal experience with actually making fried chicken, and cost, what I actually ended up with should more appropriately be called: Savannah Smiles "Fried" Chicken Tenders
And if you ask me, I think the judges on Chopped would be pretty darn impressed.
Savannah Smiles "Fried" Chicken Tenders
Ingredients
Chicken breast tenderloins
Box of Savannah Smiles cookies
1 egg, beaten
Fresh parsley, finely chopped
Lemon pepper seasoning
Directions
Preheat oven to 350 degrees
Put cookies into a plastic bag and crush into a powder, about the same consistency as breadcrumbs
If needed, flatten chicken breasts
Combine cookie crumbs and appx. 1 tablespoon of lemon pepper seasoning (or to taste) in a large bowl
Dip chicken in egg and shake off excess
Dip into cookie crumbs
Lay on a baking sheet
Sprinkle fresh parsley over breaded chicken
Bake for 10-15 minutes
