Ingredients
3 lb boneless, skinless chicken breasts cut into even slices – about 5 per breast
onion powder for seasoning chicken
3 eggs
1/4 c milk
1 Tbsp vegetable oil
1/4 c all-purpose flour
2 c all-purpose flour
1 Tbsp Tony Chachere’s Creole seasoning or Cajun seasoning – more for seasoning chicken
1/2 – 1 Tbsp garlic powder – more for seasoning chicken
1 Tbsp salt or can use less if preferred
oil for frying chicken
HONEY MUSTARD
3/4 c mayonnaise
3 Tbsp honey
3 Tbsp yellow mustard
1 Tbsp lemon juice
few dash hot sauce (optional)
Directions
1. Prepare chicken. Slice into even pieces, as similar in size as you can get.
2. Liberally season one side with garlic, onion, and Creole seasoning. Toss together.
3. Get out two bowls. In one add 2 cups of flour, 1 tablespoon Creole seasoning, salt, and garlic powder. Whisk together. In the second bowl, add eggs, 1/4 cup flour, 1/4 cup milk, and 1 tablespoon oil. Whisk until smooth.
4. Heat enough oil in a deep pan or deep fryer (I use my wok) to cover chicken once placed in oil. Or, you can flip them as they cook, if you don’t have enough oil to cover. Heat the oil to 350 degrees.
5. When the oil is hot enough, dredge chicken in the egg mixture.
6. Then coat with flour mixture.
7. Drop into hot grease. They will float when done (about 8 – 10 minutes ). I always cook until golden.
Best Darn Chicken Tenders
8. Add only 8 – 10 pieces at a time, depending on how big your pan is. You don’t want to overcrowd or will cool down your grease too quickly, leaving you with greasy chicken. You may want to adjust heat as you go if it gets to be too hot, but you want it hot enough to crisp the chicken.
9. As each batch is cooked, drain on paper towels. While hot, I sprinkle with salt or Creole seasoning.
10. Serve with my delicious honey mustard. To make the honey mustard, combine all ingredients together in a medium-sized bowl. Stir until blended and chill until ready to serve.
