Makes about five or six chicken tenders. I usually make marinade first and leave chicken in it for about 15 minutes, or as long as it takes to get everything else ready. I feel this is adequate time, though some may wish to leave it in longer. For those who prefer spicy food, add 1/4 teaspoon of black pepper or cayenne pepper to marinade.
- 1 Egg
- 1/4 Teaspoon of Thyme
- 1/2 Teaspoon of Lemon Pepper
- 1/2 Teaspoon of Dried Mustard
- 1 Cup Flour
- 1 Teaspoon of Poultry Seasoning
- 1 to 1 1/2 Cups of Vegetable Oil
- 5-6 Chicken Strips (1 to 1 1/2 Breasts)
- Cut breasts into strips, if preferred
- Whisk one egg in a small bowl/dish
- Add Thyme, Lemon Pepper, and Mustard Seasoning to whisked egg and mix
- Add chicken strips to the marinade mixture and let sit
- Add oil to a large saute pan and heat on medium
- Once oil is heated, add flour to a bowl or dish
- Add Poultry Seasoning and mix
- Taking one strip at a time, transfer marinating chicken into the bowl of flour and roll around until completely covered
- Shake off excess flour and place chicken into oil
- Repeat as necessary
- Each strip should take 6 to 12 minutes to cook on each side, an entire breast may take longer.
- A pair of tongs works great to flip the chicken strips
- Once chicken is prepared, I usually place the strips on paper towels to soak up extra oil, but this is not necessary.
Leave a review or comment