By Connor Forbes
Oh, Chicken Tenders. A staple of almost everyone’s childhood. And probably the favorite food of most kids today. There is a reason there are chicken nuggets or tenders on almost every menu. And there are even restaurants that specialize in them- looking at you Raising Canes.
My children will basically eat chicken tenders for every meal if I allow them to. And sometimes when my kids are going through challenging times in the eating department, I will preemptively make them because I know they will be the easiest thing to feed them without a ton of kicking and screaming.
Chicken Fingers are magical that way. “Oh, you’re not going to eat? What about chicken fingers?” Works every time. Anyways, they aren’t all that hard to make. You just need a few basic things you probably already stock in the pantry and frig. So let’s make some chicken fingers!
Makes about 8-12 tenders depending on the size of the breasts.
- 2 chicken breasts
- 3 eggs
- 1 cup flour
- 1 tbsp salt
- 1 tbsp garlic powder
- 1 tsp pepper
- 1 tsp thyme
- ½ tsp oregano
- Vegetable oil
In a bowl mix the flour, salt, pepper, garlic powder, pepper, thyme, and oregano until it is well mixed. In a separate bowl, beat the eggs until well mixed. Slice the breasts into tender shapes. Do this by cutting long ways bout ¾ inch thick strips. Size can vary, there isn’t a wrong way to do this.
Preheat a frying pan with oil ¾ inch to 1 inch deep. Heat oil to around 350° – 375° F. I use a digital thermometer to check this.
Take a slice of chicken and dunk completely in the egg. Then transfer it to the flour and cover completely.
For extra thick breading, repeat the egg to flour steps.
Place breaded chicken in the frying pan and cook. About halfway through flip to ensure an even fry. Check to make sure chicken is cooked to at least 165° F and remove the chicken from oil. Place on a cooling rack or paper towel to allow excess oil to drip off. And EAT!
For more Connor Cooks recipes, visit www.zapinin.com/connor-cooks.