Ed's Creole Chicken Skewers One bag frozen chicken tenders (approx. 48 tenders in a bag), thawed to flexible 6" wooden skewers, soaked in water overnight Powdered Creole Seasoning (salt only if creole seasoning does not already contain salt) Thaw the chicken tenders enough so you can thread the chicken securely onto the skewers, leaving the point just inside the tip of the chicken so the blunt end of the skewer is the handle. Preheat oven to 350F. Line up the skewered chicken on a cooling rack inside a foil-covered baking sheet or broiler pan. Lightly dust each side of the chicken with creole seasoning. If your creole seasoning does not contain salt, also add salt to taste. Bake at 350F for 20 minutes each side, turning skewers over, or just until the chicken barely loses its sheen. These are underdone so when you heat them for the serving later. They will not be overdone and dry. Freeze underbaked chicken skewers individually then store in plastic bags in freezer until ready to serve. Lay out frozen chicken skewers on cooling racks over a foiled pan again and bake at 350F until done. Makes 48 skewers. You can skip the freezing process and bake until completely done. I just always make them ahead so they are ready for a quick dinner. |