Ingredients
- Chicken: 1 lb (500g) Chicken breast or tenderloins, cut into long strips.
- The Binder: 2–3 Large eggs (as seen in the photo).
- Breading: 1 ½ cups Breadcrumbs (Panko works best for extra crunch).
- Seasoning: * 1 tsp Salt
- ½ tsp Black pepper
- 1 tsp Paprika
- 1 tsp Garlic powder
- ½ tsp Onion powder
- Cooking Oil: Vegetable or canola oil for frying.
Instructions
- Marinate: Place the chicken strips in a large glass bowl. Crack the eggs directly over the chicken (like in the image) and add the salt, pepper, garlic powder, and paprika. Mix well until every piece of chicken is thoroughly coated in the egg mixture. Optional: Let it sit for 15 minutes for better flavor.
- Bread the Chicken: Place the breadcrumbs in a shallow dish. Take one strip of chicken at a time from the egg mixture and press it firmly into the breadcrumbs. Ensure it is fully covered on all sides.
- Heat the Oil: Pour about 1 inch of oil into a large skillet and heat over medium-high heat. To test if it’s ready, drop a breadcrumb in; if it sizzles immediately, the oil is ready.
- Fry: Carefully place the chicken strips in the hot oil. Do not overcrowd the pan. Fry for 3–4 minutes per side until the crust is deep golden brown and the chicken is cooked through.
- Drain & Serve: Remove the tenders and place them on a plate lined with paper towels to soak up any excess oil.
Serving Suggestions
These are delicious served with:
- Honey Mustard or BBQ Sauce.
- A side of French Fries or a fresh Garden Salad.
