Who knew that a whole generation of children would best identify chicken as a strip or nugget? If they’re gonna eat ’em, best to make them homemade. When I do make these, I double the recipe because the kids love them as snacks the next day and they’re great sliced over a Greek Salad or as a topper for a simple spinach salad. Tuck them into a Chicken Wrap, and you’ve got a filling lunch. Simply halve all ingredients to make a single recipe, but trust me, if you make them, they’ll go fast.
2 lbs. chicken tenders
1 1/2 c. rice or quinoa flour
1 tsp. salt
oil for frying (I use grapeseed)
- One at a time, place tenders inside gallon zip-loc baggie and pound with the flat side of a meat tenderizer (or pound with a rolling pin) to 1/2″ thickness. Remove and cut tenders in half length-wise resulting in two strips.
- Heat 1/2″ oil in large skillet over medium high heat.
- Scramble eggs into flat plate with sides.
- Pour flour and salt into second flat plate with sides.
- One at a time, dip chicken strip into egg then dredge in flour, covering completely. Gently place into skillet (I use cast iron). Repeat until skillet is full but not overcrowded. Cook in batches for 3-4 minutes per side until golden.
- Remove chicken strips and drain on paper towels.
Serve with catsup or Garlic Dill Aoli.