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.