We’ve all been there. It’s close to dinner time, and you’re staring down a new box of Girl Scout cookies. You’re an adult, why NOT have cookies for dinner? Now you can, and no-one else in your house will even need to know. Coating chicken tenders in shortbread crumbs makes for a very crunchy and slightly sweet crust: the addition of the chili powder complements the sweetness and adds the perfect amount of spice.
This recipe was created for the Girl Scout Cookie Recipe Contest, and features their Trefoil cookies. I’d recommend grabbing a few boxes of other kinds as well, just to have around. You know, just in case. My favorites are the Tagalongs, Samoas, and the new Savannah Smiles. The cookies can be purchased between March 2-18. Use the cookie locator and app to make sure you get your fix.
- 16 raw chicken tenders (or 2 boneless, skinless chicken breasts, cut into 8 pieces each)
- 1/2 cup flour
- 1 tsp Chili Powder (I used the blend by The Spice Hunter)
- Dash of Salt
- Dash of Pepper
- 1 egg
- Splash of water
- 1 tube of Trefoils (1/2 box)
Preheat the oven to 425 degrees. Put aluminum foil over a cookie sheet and spray with cooking oil.
Mix the flour, chili powder, salt and pepper and place on a plate.
Crack the egg into a bowl, add a splash of water and mix.
Pulse the Trefoils in a blender or food processor until they’re a fine, even crumble. Place the crumbled Trefoils on a plate.
Coat the chicken pieces in the flour mixture, then dip the chicken into the egg, coating both sides. Coat the chicken in the Trefoil crumbs, and place on the cookie sheet.
Bake the chicken for 12-14 minutes, or until there is no pink in the middle and the crust has begun to brown slightly.
Serve with barbecue sauce and more cookies a healthy, vegetable side dish.
What’s your favorite Girl Scout Cookie? And admit it–how many boxes have you eaten in one sitting?