Fried Chicken Tenders
This breading is an Old Mill favorite, used to dredge our chicken before frying. You can use it at home to fry chicken, pork, steak, or fish.
![FRIED CHICKEN TENDERS FRIED CHICKEN TENDERS](https://i.imgur.com/Y2pktrT.jpg)
FRIED CHICKEN TENDERS
Ingredients
- 1 1/2 pounds chicken tenders (about 12)
- 1 cup The Old Mill Seasoned Flour
- 2 large eggs, beaten
- 2 cups Panko-style bread crumbs
- Vegetable oil for frying
- Parmesan cheese for sprinkling on top
Instructions
- Dredge the chicken tenders on all sides in the seasoned flour. Dip into the beaten egg. Then, dredge in the bread crumbs. Set aside on a platter.
- Place enough oil in a large, heavy pot to measure 3 inches deep. Heat over medium-high until the oil is quite hot, 350 to 365 degrees on a thermometer. Place 2 to 3 tenders at a time into the hot oil and let cook until well browned on all sides, about 4 to 5 minutes. Remove to brown paper or paper towels to drain. Repeat with the remaining tenders. Keep warm in a low oven. Sprinkle with Parmesan cheese before serving.
- To Oven-Fry the tenders: Place coated tenders on a baking sheet lined with foil. Drizzle with olive oil. Bake at 450 degrees for 15 minutes, or until done.