Triple Threat Chicken Tenders

Allergens

Eggs, Milk, Wheat

Ingredients

• 2 lbs boneless, skinless chicken tenderloins
• 1 cup all
• purpose flour
• 2 cups panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 2 large eggs
• 1 cup milk
• Vegetable oil, for frying

Instructions

1. Set up a breading station with three shallow bowls or trays: one for flour seasoned with salt and pepper, one for the egg wash (milk and eggs mixe
2. , and one for panko breadcrumbs mixed with garlic powder, onion powder, paprika, cayenne pepper (if using), and salt.
3. Dredge each chicken tender in the seasoned flour, shake off excess, then dip into the egg wash, allowing any excess to drip off.
4. Coat the tender in the seasoned panko breadcrumbs, pressing gently to adhere. Place on a tray and repeat with remaining tenders.
5. Heat about 1 inch of vegetable oil in a large heavy bottomed skillet or deep fryer to 350°F (175°C).
6. Fry the tenders in batches, turning occasionally, until golden brown and cooked through (internal temperature of 165°F/74°C), about 4 5 minutes per batch. Transfer to a paper towel lined tray to drain.

Chef’s Insight

Experiment with different seasonings and breadcrumbs for unique flavor combinations.

Notes

Adjust the spice level to your preference by increasing or decreasing the amount of cayenne pepper.