CHICKEN TENDERS
Steps:
- Pour vegetable oil into frying pan (at least 1 inch deep) and preheat to medium-high heat. If you drop a few drops of water in the oil and it splatters, it's hot enough.
- Get three shallow dishes (some depth is preferable so you don't make such a mess) and a decent-sized bowl. The flour goes in one of the shallow dishes. Beat the eggs in the bowl. Mix the breadcrumbs, salt, and pepper in the second shallow dish and place near the stove. The last shallow dish (or plate) will be where you put the finished chicken tenders to cool/dry. Line this dish with paper towels (I love using shop towels from the automotive section; they're super absorbent and durable) to absorb the oil; have extra towels handy.
- Dip each chicken tender into the flour until it is thinly covered in flour, dunk it into the egg mixture until it is covered (let excess egg mix drop off of it back into the bowl), and then finally "dredge" (coat) the chicken through the breadcrumb mixture until it is completely covered.
- *Carefully* place the chicken tender into the oil and fry for about 6-8 minutes or until it is golden brown (will darken a bit as it cools and dries). Turn them over about half way through, if necessary, to make sure all sides cook. Sometimes there are hot spots in the pan (depending on the pan) so rotate chicken around the pan if you notice some areas are cooking more quickly than others so they are less likely to burn.
- Remove fully cooked tenders from pan, hold over pan for a few seconds to let the excess oil drip off, then pat dry in the paper towel(s) before stacking on plate with other cooked chicken tenders.
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