Chicken Tenders
Ingredients:
1.5 lbs boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional, for spice)
1 large egg, beaten
1 cup bread crumbs (panko recommended for extra crispiness)
Vegetable oil, for frying
Instructions:
1. Cut the chicken breasts into strips, approximately 1 inch thick and 3-4 inches long. Try to make them relatively uniform in size for even cooking.
2. In a shallow dish, whisk together the flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
3. In a separate shallow dish, beat the egg until slightly frothy.
4. In a third shallow dish, place the bread crumbs.
5. Dredge each chicken strip in the flour mixture, ensuring it's fully coated. Shake off any excess flour.
6. Dip the floured chicken strip into the beaten egg, letting any excess drip off.
7. Finally, coat the egg-dipped chicken strip thoroughly in the bread crumbs, pressing gently to help them adhere.
8. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a pinch of bread crumbs sizzles immediately upon contact.
9. Carefully place the breaded chicken tenders into the hot oil, being careful not to overcrowd the pan. Working in batches is recommended to ensure even cooking and browning.
10. Fry the chicken tenders for about 4-5 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
11. Remove the cooked chicken tenders from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.
12. Serve immediately with your favorite dipping sauce, such as honey mustard, BBQ sauce, ranch dressing, or marinara sauce. Enjoy!