Recipe

8 pieces of chicken tenderloins

juice of 1 lemon

1/2 teaspoon salt

1/2 teaspoon ground blackpepper

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1 cup of italian bread crumbs

1/2 cup of flour

1 egg

1 cup of canola oil

Directions

In the tenderloins there will be a thin, white strip of ligament, using your fingers gently pull this muscle out.

Place the Chicken tenderloins in a bowl and squeeze the juice of the lemon over it. Rub it in with your fingers. Rinse with tap water and drain.

Pat the chicken pieces dry with paper towels. Set aside until ready to season.

In a small bowl, combine the salt, black pepper, garlic powder and cayenne pepper. Mix well.

Sprinkle half that seasoning mixture over each piece of the chicken pieces. Rub it into the chicken, so that it is properly seasoned.

Gather 3 more small bowls, in one bowl, crack the egg and whisk. In the other two bowls, add the flour to one and the bread crumbs to the other. Add the remaining seasoning mix to the bread crumbs.

Heat a small deep frying pan on the stove. Add the oil and allow it to heat on Medium heat or to 300 degrees.

Taking 1 piece at a time, first dip the chicken into the flour, shake off the excess flour, dip into  the egg and then into the breadcrumbs. Make sure each piece of the tenderloin is fully coated in the breadcrumbs.

Place the breaded chicken tenderloins on a wire rack over a baking sheet.

Before you begin to fry the chicken, do a test to see how hot the oil is. Add a pinch of the bread crumbs to the oil. It should bubble right away, but not turn brown too quickly.

Once the oil is hot enought add the chicken pieces 2-3 at a time depending on the size of your pan.

Fry each side for 3 minutes. Once each side is a light, golden brown color, remove from the oil and place it on a wire rach over a baking sheet to drain, while you fry the rest of the chicken tenders.

Serve with a honey mustard dipping sauce. To make the honey mustard, just add 1 tablespoon of mustard to 1 teaspoon of honey, mix and dip!

***Note I choose to use italian bread crumbs because it had the italian parsley in it and I love seeing those tiny bits of green in it!

Be sure you are using Chicken Tenders…not chicken breast. Chicken Breast will take longer to fry and it will not be as moist or tender.

IMG_6771

IMG_6773

IMG_6776

IMG_6780

IMG_6783

IMG_6798

IMG_6808

IMG_6811

IMG_6806

 

Print Friendly