Crispy Chicken Tenders

by Bailey Zygutis, Nutritionist, The Moore Way Health & Fitness

Homemade beats store-bought! By making these tasty tenders from scratch, you’re ensuring quality of ingredients and avoiding unnecessary additives. These tenders are a craveable comfort food to satisfy everyone from the health-conscious to picky eater!

  • 2 lg Chicken breasts
  • 1 cup Unbleached flour
  • 2 tsp Salt
  • 1 tsp Black pepper
  • 1 tsp Red pepper flakes
  • 1 lg Egg
  • 2 tsp Water
  • 1 cup Avocado oil

1. Cut chicken into 1-inch thick tenders. Pat dry with paper towel and set aside.

2. Combine flour, salt and peppers on flat dish; this will be the dry portion of the dredge.

3. In a separate dish, whisk together egg and water; this is the wet portion of the dredge.

4. Heat heavy frying pan with oil (cast iron works great) to medium-high.

5. To dredge chicken, dip each uncooked tender into egg mixture and coat evenly. Remove and immediately place in flour mixture, coating evenly. Remove and place into frying pan, leaving approximately 1 inch between tenders to avoid sticking.

6. Cook for approximately 8 minutes on each side, until chicken is cooked and crust is golden brown. Remove from oil and place on drying rack or atop paper towels to rest for 1 to 2 minutes.

7. Two large breasts makes two batches, roughly 12 tenders.

8. Serve with dipping sauce like mustard or unsweetened ketchup and enjoy!

Serves 4 | Time to Table 35-45 mins