Hi all! I a so excited to be a member of Jen’s team again! I hope your new year has started off grand:) I wanted to share with you a recipe that my mom used to make at least once a week….and I have followed on in that tradition. These three ingredient chicken tenders are a snitch to make…and can be a base for so many other recipes (think chicken parm….yum!!) On a busy night, just cook up a big batch and you will have them all week to munch on. Enjoy!!
A few items that will make this clean up easy is some paper plates and wax paper. If you have time earlier in the day, you can go ahead and bread the chicken and place in the fridge. Just be sure to bring the chicken out of the fridge about 20 minutes or so…that way they will come up to room temp—makes the frying time less.
3 boneless chicken cutlets (sliced into strips)
2 eggs beaten
2 C Italian bread crumbs
2 C canola oil (for frying…you’re right…technically 4 ingredients;)
Here is what you will do:
In a large skillet, heat oil on medium high heat. You can test when it is ready by dropping a speck of bread crumbs in….it will sizzle when it’s hot enough.
Place chicken strips into beaten eggs and stir to coat.
Place bread crumbs on paper plate.
Using tongs or rubber gloves, dredge chicken into bread crumbs. Place on wax paper.
When oil is hot, place a few tenders in the oil (placing too many will cause the oil to cool)
Turn the chicken over when the sides start to brown. (each side cooks for about 3-4 minutes) You can test for doneness by cutting in center.
Continue with remaining chicken.
These are great serve hot, warm or cold!
Enjoy!!
I hope you can come over and see me at CleverlyInspired.com:)
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Thanks Tracie! I just love all of her recipes. She’s such an awesome contributor. Here are a few more recipes and projects of hers I think you’ll love:
She a designed two beautiful playhouses for charity. They are amazing!!
And, this Hearty Pasta Soup looks perfect for a cold winter day!
I love a good knock off recipe, and this Mini Coffee Cake Recipe looks perfect!
Visit Cleverly Inspired and
- 3 boneless chicken cutlets (sliced into strips)
- 2 eggs beaten
- 2 C Italian bread crumbs
- 2 C canola oil (for frying)
- In a large skillet, heat oil on medium high heat. You can test when it is ready by dropping a speck of bread crumbs in….it will sizzle when it’s hot enough.
- Place chicken strips into beaten eggs and stir to coat.
- Place bread crumbs on paper plate.
- Using tongs or rubber gloves, dredge chicken into bread crumbs. Place on wax paper.
- When oil is hot, place a few tenders in the oil (placing too many will cause the oil to cool)
- Turn the chicken over when the sides start to brown. (each side cooks for about 3-4 minutes) You can test for doneness by cutting in center.
- Continue with remaining chicken.
- These are great serve hot, warm or cold!
ElIzabeth at Pineapples and Polka Dota says
Oh my! These look amazing! I am a big chicken tender lover- will definitely have to try these. Thanks!
Heaven says
These look so good! I’ll go check out her site. Pinned!