Chicken Tenders (Strips) – Iron Skillet
Directions:
- 3-4 Chicken Breasts – sliced into tender sized pieces
- Marinade chicken tenders in orange juice and soy sauce (or not)
- 4 cups flour
- 4 eggs
- 1 cup milk
- Parmesan breadcrumbs – 1/3 of canister
- 1/2 cup cornmeal
- 1 cup parmesan cheese
- 1 paprika
- Caldo de pollo
- pepper
- basil
- oregano
- Peanut oil
Prep:
- Add two cups of flour to plastic grocery bag
- Bowl #1 – Mix eggs, milk & caldo de pollo together
- Bowl #2 – Mix remaining ingredients into a second bowl
- Bowl #3 – *Recommended* – used to coat tenders with breadcrumbs – less waste
- Heat 1/4 of peanut oil in iron skillet on medium (on large burner, medium-high if smaller)
Directions:
- Take marianaded tenders – drip dry and combine with flour in bag
- Pour in remaining flour and shake until completely coated
- Dip tenders (already covered in flour) in egg mixture
- In Bowl #3 – Add small amount of breadcrumbs in bottom drop in tender and coat thoroughly.
- Add to oil and cook until brown on both sides
- Repeat for each one.