Chicken tenders are easy to fry and serve alongside a variety of side dishes
While fried chicken is a popular comfort food, it can be tricky to fry bone-in chicken breasts because cooking time varies due to the size of each . Also, it can be a timely endeavor. When you cook with chicken breast tenderloins, however, you avoid both of these difficulties. The tenderloin, commonly used for chicken fingers, is a thin and especially tender part of the chicken located directly under the breast. You can cut the tenderloin off the chicken breast, but if you're a novice, it's easiest to purchase this cut of meat from your grocery store or butcher.
Instructions
1. Heat two tablespoons of oil in a 10 to 12 inch skillet. If you have a cast iron skillet, use it to give the tenderloins a crunch outside and a tender inside. But if you don't have a cast iron skillet, a non-stick skillet will work well, too. Vegetable oil is traditionally used for frying chicken, but if you're interested in a healthier option, use olive or canola oil.
2. Mix the flour, salt, pepper and cayenne pepper in a shallow bowl or pan. Beat egg in a shallow bowl as well.
3. Remove chicken breast tenderloins from package and pat dry with paper towels. This will give the chicken a brown and crispy outside and cook the tenderloins evenly.
4. Dredge the chicken tenderloins through the flour mixture, then in the egg, then in the flour mixture again using tongs. Shake off excess flour.
5. Place the coated tenderloins in skillet carefully and let rest so you don't tear the chicken. Fry for 2 to 3 minutes on each side. Remove and place on several paper towels to cool.
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