Crispy Chicken Tenders

So part of being a modern southern cook is about the ability to improvise. For example, last night my husband and I decided to make chicken tenders for dinner. Although I have a go-to recipe for tenders, I did not have the ingredients for the entire meal and I wanted to try something new. What I found turned out so juicy and crispy that I was AMAZED. The result is my new Crispy Chicken Tenders recipe. The breading stays attached to the chicken so well that I even sliced the meat and used on my salad the following day. I hope you love it too!

Ingredients:
1.5 Pounds Boneless, Skinless Chicken Breasts
1/2 Cup All Purpose Flour
1 Cup Plain Bread Crumbs
3 Eggs, Beaten
1 teaspoon Salt
1/4 teaspoon Cayenne Pepper
1 teaspoon Garlic Powder
1/2 teaspoon Paprika
1/2 teaspoon Seasoning Salt
Oil for Frying

1. Preheat fryer to 350 degrees.
2. Cut chicken breasts into thick tenders. I was able to get 3-4 tenders per large breast.
3. Prepare your dredging station.

Container 1: 1/2 Cup AP Flour, 1 teaspoon Salt, 1/4 teaspoon Cayenne, 1/2 teaspoon Garlic Powder
Container 2: 3 Well-Beaten Eggs
Container 3: 1 Cup Bread Crumbs, 1/2 teaspoon Garlic Powder, 1/2 teaspoon Paprika, 1/2 teaspoon Seasoning Salt

4. Run each tender through the dreding sequence to thoroughly coat. I suggest keeping 1 hand for dry containers and 1 for the egg mixture to prevent a massive clumping.
5. Lay each tender on a baking sheet and allow to remain untouched for about 5 minutes. This gives the binding time to set before frying.
6. Fry the tenders in the preheated oil for 4-6 minutes, depending on thickness.
7. Allow to cool for 3-5 minutes. This time will allow the juices to redistribute and the internal temperature to drop to a more desirable eating temperature. (AKA...so you don't burn your mouth!)

Serve with your favorite dipping sauce or on top of a salad.

Note: If you want an even crisper crust, try mixing in 1/2 Cup Panko Bread Crumbs into Container 3.

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