Sometimes there’s nothing better than homestyle chicken tenders!
Chicken tenders are always a favorite as an entree or snack! The best thing of all is they're easy to make and you know exactly what you're eating! No preservatives, no fillers...just good old homemade chicken tenders!
- 1 package chicken tenders (allow 2-3 tenders per person)
- 2 cups flour
- 3-4 whole eggs slightly beaten
- 1 tablespoon paprika (smoky; not sweet)
- 1/2 cup oil (canola or vegetable) not olive oil
Lightly salt and pepper chicken tenders
In a heavy bottom skillet, add 1/2 cup oil and bring to medium heat
In one flat bottomed bowl (I use a pie plate) add lightly beaten eggs
In a second flat bottomed bowl, add flour, 1/2 teaspoon salt, 1 teaspoon pepper and paprika; combine with fork
Dredge chicken tender in egg, then flour and add to hot skillet. Do not turn chicken until one side is completely done; (check it by lifting up an edge with a fork to see if it's browned)
Repeat dredging tenders in egg, then flour; work in batches; do not overcrowd the skillet
Once one side of the tenders is browned, flip it over and brown the other side
Use a thermometer to ensure chicken is 165 degrees internally
Place on paper towel to remove any residual oil
- Chicken tenders are the tenderloin of a whole chicken breast, however, you can make this dish with chicken breasts, too. Just slice the breast in half lengthwise and pound with a meat cleaver until the breast is about 1/4 inch thick.
- Want chicken nuggets? Cut the chicken into bite size pieces
- If you're making nuggets for a big group, place the egg/floured nugget on a foil lined baking dish and bake at 375 degrees for about 15 minutes; be sure to flip them during the baking time
- The usual condiments are ketchup, a ranch-type dressing, barbecue sauce or honey mustard dressing