Savannah Smiles-Crusted "Fried" Chicken Tenders: Girl Scout Cookie Showdown

Cookie Crusted Chicken
Eric Tsetsi

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

Chicken breast tenderloins
Box of Savannah Smiles cookies
1 egg, beaten
Fresh parsley, finely chopped
Lemon pepper seasoning

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

Follow Chow Bella on Facebook and Twitter and Pinterest.

Sponsor Content

My Voice Nation Help
writing your own obituary
writing your own obituary

  Why do you all write about the same, small handful of subjects, time after time, ad nauseum? It makes this entire site seem so myopic in its coverages, and courts so much negative feedback. Are you so hurting for content/contributors/creativity that you can do no better than this? What's happened to you, New Times? You were so much better than this for so long. This is all starting to read like a real sad ending to the foodie story so many have turned to you for telling for so long.

Now Trending

From the Vault