Crunchy Fried Chicken Tenders
Try making your own chicken tenders or fingers. They are very easy to make and so much better than the fast food or frozen varieties because you control the ingredients. You can purchase packaged chicken tenders, but I usually cut them off large boneless, skinless chicken breasts and freeze them until I have enough for a meal. Use any seasonings you prefer in the breadcrumbs, or try the ones I suggest. Alternately, you can use store-bought seasoned breadcrumbs. This recipe can be made in any amount needed.
- 1 pound chicken tenders
- Salt and pepper to taste
- 1 cup all-purpose flour
- 1 large egg, beaten with 2 tablespoons milk
- 1 cup dried breadcrumbs, seasoned to taste with salt, pepper, thyme, marjoram, garlic powder, and a little grated Parmesan cheese
- 1/4 cup canola or other vegetable oil (more if needed)
Pat the chicken dry with paper towels. Season lightly with salt and pepper. Dip each tender first in the flour, then the egg wash, then the breadcrumbs. Shake off excess and place on a baking or cooling rack. If time allows, chill in the refrigerator for about 30 minutes to help the coating adhere to the chicken. Heat the oil, enough to generously cover the bottom of a large skillet, over medium-high heat. Add the chicken, being certain not to crowd the pan, and brown on both sides, about 3 minutes per side, depending on thickness. Place on a clean cooling rack to drain. If desired, season with a little more salt. Serve immediately, with or without your favorite dipping sauce. These are also good warm, room temperature or cold, so they are great for picnics, potluck events or as a party finger food.