Chicken-fried coating is wasted on chewy, tendon-y, chicken-fried steak. Chicken-fried Chicken is where it is at! But what is equally as fried, and even crunchier? Chicken-Fried Chicken Tenders, coated multiple times for extra crunchy coverage. I am going to go out on a limb and assume that kids would really enjoy these. Serve with creamy white sauce, recipe below.
You will need:
4 skinless chicken breasts, cut into tenders, and half-cooked
2 cups flour
¾ cup milk
1 tsp salt
½ tsp pepper
½ tsp white pepper
1/3 tsp paprika
1. Cook chicken (as you see fit) at least halfway, and cut into tenders.
2. In s small bowl, mix together milk and eggs with a fork. Set aside.
3. Mix salt, pepper, white pepper, paprika, and flour in a bowl that is at least the width of your tenders.
4. Dredge chicken tenders:
First, in flour mixture
Second, through egg mixture
Third, back through flour
Fourth through egg again
Fifth, one last dredge in the flour.
5. Heat cooking oil (enough to cover halfway up chicken tender). Fry on each side until golden-brown and cooked-through.
Note: Reheat by placing in the oven at 350 to re-crisp. Recipe is freezable.
Creamy White Sauce
You will need:
1 tsp chicken bouillon
2 Tbsp cooking oil
2 Tbsp flour
3/4 cup milk
3/4 cup water
Salt and pepper to taste
1. Dissolve bouillon in 3/4 cup heated water. Set aside.
2. Heat 2 Tbsp of oil in small pot. Once heated, add flour and mix.
3. Add milk and bouillon-water gradually.
4. Stir constantly until sauce thickens. For thicker sauce, add more flour. For thinner sauce, add more milk.
5. Add salt and pepper, to taste.