Basic Chicken Tenders

Name: Basic Chicken Tenders
Total time: 1800 s
Yield: A crowd
Cuisine: American
Ingredients: 4 chicken breasts, sliced against the grain OR raw chicken tenders; 2 cups flour seasoned with salt; 1-2 eggs beaten; Salt pepper onion and garlic powder to taste, I season aggressively; 1 1/2 cups oil, Enough oil to do a shallow fry,

SherryRandall: The Leftover Chronicles @sherrys_chronicles

Benton, Kentucky

It’s all about what you dip them in am I right? Out of 4 half breasts, I made an entire platter. Very inexpensive and very delish. It only took 30 minutes from start to finish. I’m not saying it isn’t a messy process, but the end results are worth it. They cook up quick and beautiful and they freeze well.

SherryRandall: The Leftover Chronicles @sherrys_chronicles

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Ingredients

30 mins

A crowd

4chicken breasts, sliced against the grain OR raw chicken tenders
2 cupsflour seasoned with salt
1-2eggs beaten
Salt pepper onion and garlic powder to taste, I season aggressively
1 1/2 cupsoil, Enough oil to do a shallow fry,

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Steps

30 mins

1

I recommend using a cast iron pan or skillet OR a nonstick skillet. To begin, lay cut chicken in a pan. Add seasonings and mix them around to coat. Add 2 beaten eggs to seasoned chicken and coat. In a separate bowl add salted flour. Line a sheet pan with parchment paper.
2

Roll tenders one at a time in flour, coating completely. Lay on parchment lined pan. Do this with all of them. Allow to sit to absorb the flour, a few minutes.
3

Prepare your pan with oil and allow it to heat up over medium/high heat. Fry in batches until golden brown and delish. Transfer to paper towel lined plate. Easy peasy!

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Cooksnaps

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SherryRandall: The Leftover Chronicles @sherrys_chronicles

on July 03, 2024 21:05

Benton, Kentucky

I'm an army brat with a Cajun mother and an Irish dad. I'm married to the love of my life, David, and we have 2 daughters and 2 grandchildren. I've been a barber for 40 years. Im an old fashioned, old school cook and my recipes are basic. I change them up all the time.Since finding out I’m diabetic I’ve had to rearrange old habits. Any recipe I have can be made the old fashioned way OR replaced with lower carb options. Just ask and I’ll tell you what has worked for me.I’m the self proclaimed queen of the leftover. I have issues with leftovers looking back at me with the same sappy look they had the day before. Can’t do it. My super power is turning what I find in my fridge into something I want to eat. I work so much better under pressure. I live for shortcuts and not having to run to the grocery every day. Work with what you have. Adapt and overcome. Also, the less dishes, bowls, and pots I hafta use, the better. Hope some of these recipes work out for ya!