Fried Chicken Tenders
This breading is an Old Mill favorite, used to dredge our chicken before frying. You can use it at home to fry chicken, pork, steak, or fish.
FRIED CHICKEN TENDERS
Ingredients
- 1 1/2 pounds chicken tenders (about 12)
- 1 cup The Old Mill Seasoned Flour
- 2 large eggs, beaten
- 2 cups Panko-style bread crumbs
- Vegetable oil for frying
- Parmesan cheese for sprinkling on top
Instructions
- Dredge the chicken tenders on all sides in the seasoned flour. Dip into the beaten egg. Then, dredge in the bread crumbs. Set aside on a platter.
- Place enough oil in a large, heavy pot to measure 3 inches deep. Heat over medium-high until the oil is quite hot, 350 to 365 degrees on a thermometer. Place 2 to 3 tenders at a time into the hot oil and let cook until well browned on all sides, about 4 to 5 minutes. Remove to brown paper or paper towels to drain. Repeat with the remaining tenders. Keep warm in a low oven. Sprinkle with Parmesan cheese before serving.
- To Oven-Fry the tenders: Place coated tenders on a baking sheet lined with foil. Drizzle with olive oil. Bake at 450 degrees for 15 minutes, or until done.