Oat Crusted Chicken Tenders

1. Mix the instant oats with the wing dust and Parmesan cheese in a pie plate. Set aside.
2. In another pie plate, mix the ground oats, flour, salt and pepper. Set aside.
3. In a third pie plate, beat the egg and milk. Set aside.
4. In a 12” skillet, add enough oil to cover the bottom. Set to medium heat.
5. Create an assembly line having the chicken furthest from the pan, then the oat/flour, next the egg and last the oats/cheese/wing dust.
6. Dredge each tender in the oat/flour mixture; shaking off any excess.
7. Dip each piece into the egg, coating completely.
8. Last, lay each one down in the oat/cheese/wing dust mixture and coat evenly.
9. Using tongs (so you don’t get burned), place each crusted tender in the oil.
10. Cook approximately 5-7 minutes each side (flipping only once). Your actual cooking time will vary due to the chicken thickness. To be accurate, use a meat thermometer. You want to shoot for 165 F so that they are fully cooked.
11. Do not let the oil get super hot or else you will burn the crust and the chicken will be raw. A nice medium heat is good.