CRUNCHY FRIED CHICKEN TENDERS

SERVES 3 to 4

Try making your own chicken tenders or fingers. They are very easy to make and so much better than the fast food varieties because you control the ingredients. Of course, you can purchase chicken tenders, but I cut them off of boneless, skinless chicken breasts and freeze them until I have enough for a meal. You can use any seasonings you prefer in the breadcrumbs.

INGREDIENTS

1 pound chicken tenders

Salt and pepper to taste

1 cup all-purpose flour

1 large or extra-large egg, beaten with 2 tablespoons milk

1 cup dried breadcrumbs, seasoned with salt, pepper, thyme, marjoram, garlic powder, and a little grated Parmesan cheese, all to taste

1/4 cup olive or 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. Place on cooling rack to drain. If desired, sprinkle with a little more salt. Serve immediately. These are also good warm, room temperature or cold.

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