Wednesday, July 22, 2015

Breaded Chicken Tenders

1.25 cups breadcrumbs (Italian or plain)
1 tsp garlic powder
1 tbsp lemon zest, finely grated (increase if desired)
3⁄4 tsp kosher salt
fresh ground black pepper (fresh makes a difference)
1 cup all-purpose flour, for dredging (approximate)
2 large eggs, beaten
4 (4 -6 oz) boneless skinless chicken breasts, cut into strips (or use chicken tenders)
1⁄2 cup oil, for shallow frying

1. Put the flour, eggs and the bread crumbs each separately in 3 shallow dishes. Stir the lemon zest into the flour.

2. Pat the chicken dry and season both sides with garlic powder, salt and pepper.

3. Dip each chicken strips into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess drip back into the bowl. Finally, lay the strips in the bread crumbs, turn it over and press into the breading to coat. Lay on a piece of waxed paper. Repeat until all strips are coated.

3. Add the oil to a large skillet (12" in diameter and cast iron is best) over medium heat until hot.

4. Lay several chicken strips in the pan. Cook the chicken without turning until nicely browned, about 3-4 minutes. Turn the chicken and cook until equally brown on the other side, about 3-4 minutes more. Repeat with the remaining strips.

5. Transfer chicken to a paper towel lined plate to drain.

Serves 4.

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