Crispy Fried Chicken Tenders

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Black pepper
  • 3/4 tsp Salt

• Oils & Vinegars

  • 1 Vegetable oil

• Liquids

  • 1 tbsp Egg beaten with 2 water

• Other

  • 1-2 pounds chicken tenders or 2 large boneless skinless chicken breasts sliced into 1-inch thick strips

Found on thecountrycontessa.com

Description

Directions

• Fill a 9-inch cast iron or standard skillet with about 2 inches of oil. Start heating it over medium-high heat while you bread the chicken. (Keep an eye on it!)
• In a large bowl, mix the flour, salt and pepper.
• In another large bowl, beat the egg and water
• Dredge the chicken in the flour, coating well. Shake off excess flour and dip in the egg, the back in the flour.
• Set the chicken to the side to rest for about 5 minutes. (This helps the coating stick better)
• Check your oil temperature with a candy thermometer if necessary (you should be around 375 degrees) or drop in a little bit of flour--if it sizzles immediately, you can add one piece of chicken.
• If the chicken sizzles, add about 5 pieces at a time and cook until golden brown on that side--about 8 to 10 minutes or so.
• Turn, and repeat until all brown.
• Cook the rest of the chicken in batches.
• Transfer to a paper towel lined plate and sprinkle with a little more salt if needed.

Nutrition