Breaded Chicken Tenders

Ingredients

• 1 lb chicken tenders
• 1 cup breadcrumbs
• 2 large eggs
• ½ cup vegetable oil
• 2 medium tomatoes
• 3 stalks green onions
• ¼ cup ketchup
• 2 tbsp mustard

Instructions

1. 1

   Pat the 1 lb chicken tenders dry with paper towels. Set up a breading station: beat the 2 eggs in a shallow bowl and spread the 1 cup breadcrumbs on a plate.

2. 2

   Dip each tender into the beaten eggs, letting excess drip off, then press into the breadcrumbs to coat evenly. Place breaded tenders on a plate.

3. 3

   Heat the 0.5 cup vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes. The oil is ready when a breadcrumb sizzles immediately.

4. 4

   Working in batches, add the breaded tenders in a single layer without crowding. Fry until golden brown and cooked through, about 3-4 minutes per side. The chicken should reach 165°F and the coating should be crispy.

5. 5

   Transfer cooked tenders to a paper-towel-lined plate to drain. Slice the 2 tomatoes and chop the 3 green onions.

6. 6

   In a small bowl, mix the 0.25 cup ketchup and 2 tbsp mustard for the dip. Serve the hot tenders with tomatoes, green onions, and the dip on the side.

7. 7

   Optional: sprinkle with salt, pepper, or paprika before serving if you like extra flavor.

Tools you’ll need

• large skillet
• shallow bowls
• plate
• paper towels
• knife
• cutting board
• small bowl

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