It’s the simplicity of this recipe that makes it so enticing. The tenders freeze and reheat well, making them a sure bet for kids’ weekday meals. Vary the dipping sauces and your family will never get tired of these golden chicken tenders.
Cooking With Friends Kitchen
4 cups unbleached flour (more if needed)
6 large eggs, lightly beaten
2 lbs. chicken breasts, thinly sliced (and pounded optional)
Plenty of olive oil (at least enough to generously coat the bottom of a skillet)
Lay plastic wrap on kitchen counters near stove to make clean-up easier. Line a plate with paper towels to drain chicken when cooked. Fill 2 low open bowls – one with flour and the other with eggs.
Place the flour bowl closer to the stove. Use thinly sliced breast of chicken that have been vertically cut in half. If time permits, pounding will make the chicken more tender.
Heat oil in skillet over medium heat until oil bubbles from a drop of water. Coat chicken first in flour, then in egg (brushing off excess with fingers), then flour again. Work quickly placing chicken in the skillet. Season chicken generously with kosher salt while cooking. Cook approximately 5-7 minutes on each side, depending on the thickness. Cook until chicken is golden and no longer pink on the inside. Drain on paper towel lined plate.