A French-inspired meal. The chicken was extra delicious because I marinated it in buttermilk for 4 hours. Also included in the dinner is Julia Child's recipe for Glazed Carrots. The dinner serves 3-4. Thank you for watching.
For the Glazed Carrots:
1 1/2 cups water (or stock)
2 tablespoons sugar
Salt and pepper to taste
6 tablespoons butter
1 1/2 lbs. carrots, peeled, halved, and cut into 2-inch lengths
For the chicken:
6-7 chicken tenders, marinated for at least 4 hours (and up to 12 hours) in buttermilk
Flour for dredging
Coconut oil for frying
For the Bechamel (a/k/a "white sauce"):
4 tablespoons coconut oil (I used the oil that remained in the skillet)
4 tablespoons flour
3 cups liquid (I used 2 cups half-and-half and 1 cup water; you might prefer all water, milk, white wine, or a combination -- add more liquid to achieve desired consistency of the sauce)
Salt and pepper to taste
Garlic powder and onion powder to taste
