It’s your favorite time of the week, where Field to Table brings you your favorite ballpark foods that you can make from home. This time, it's a personal favorite: Chicken tenders.
And before you ask, yes, they pair well with wine. Just ask Rich Aurilia, who once again joins the gang as a guest judge to determine who makes the best tenders.
You might want to put your money on Giants insider Alex Pavlovic, he’s the tender king.
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Here are the recipes they used:
Kelli Johnson (deep fried)
-Chicken breasts
-Buttermilk
-Salt and pepper
-Cayenne Pepper
-Garlic Pepper
-Paprika
-Flour
-Bread crumbs
-Cooking Oil
Alex Pavlovic (air fried)
San Francisco Giants
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-Chicken breasts
-Eggs
-Bread crumbs
-Flour
-Salt and pepper
Anthony Garcia (oven baked)
-Chicken breasts
-Bread crumbs
-Gluten-free almond flour
-Olive oil
-Garlic powder
-Paprika
-Eggs
-Salt
Kelli really wants this one, but per usual, Pavs comes out of nowhere and surprises us with some special details. He added TWO types of french fries and multiple sauces.
What a savage.
And that’s fair, you must have at least two sauces to dip tenders in or you’re doing it wrong.
Who was the winner? Well, check the clip above to find out. And come back to check out the recipes from other Oracle Park favorites including the Crazy Crab sandwich, the ballpark pretzel and helmet nachos. Oh … and pizza.