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Yummy fried chicken goodness, in a strip!
Note: I always soak my chicken tenders in saltwater for at least 6-8 hours prior to cooking.
Pour oil into a large frying skillet (I use cast iron) and heat to medium/high. Toss in a little milk/egg mixture—just a dribble—to see when it’s hot (it will sizzle).
Mix your eggs in milk in a dish big enough to dip your chicken tenders. Then mix your flour, salt, and season salt.
Toss in a little milk/egg mixture—just a dribble—to see when your oil hot (it will sizzle). Dip your tenders into the milk/egg mixture, then into the flour, back into the egg and back in the flour then off to the hot grease. Double-dipping gives a thicker batter. Repeat with remaining strips, letting them cook for 20-30 minutes uncovered until crispy and brown!
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