Another twist on chicken tenders using our delicious herb seasoned bread crumbs.
16 Organic boneless, skinless, chicken tenders
Approximately 2 pounds
1 lg. Egg, beaten
2 T. Milk, cow's, almond, rice, coconut or soy
2 c. Herb Seasoned Bread Crumbs
*Recipe found in Bread and Rolls section
4 T. Oil, olive or coconut
Using kitchen shears trim off tendons from chicken tenders. In a small bowl whisk together egg and milk. Using a large spoon, spoon about 1/4 cup of herb seasoned bread crumbs into a pie plate or shallow dish. Dip tenders one at a time into egg/milk mixture then into herb seasoned bread crumbs. Lay coated tender on a wax paper lined tray, repeat until all tenders are coated. As needed, spoon more of herb seasoned bread crumbs into pie plate or shallow dish. Heat a large skillet or electric skillet over medium heat and coat with olive oil. You can also use a deep fryer set to 375 degrees. Cook the tenders 3-5 minutes per side in small batches, taking care to not overcrowd the pan. Drain on paper towels. Serve with your favorite dipping sauce.