Fried Chicken Tender Nuggets

Chicken tenders, pounded to even thickness, seasoned, breaded, and fried. Four to six minutes on the first side, about 4 more after the flip.

Ingredients

• Approximately 1 pound chicken tenders
• Salt
• Black pepper
• 1 cup all-purpose flour
• 1 cup breadcrumbs
• 2 eggs, or 1 cup buttermilk, or 1 cup unsweetened milk
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• (optional) 1 tablespoon of whatever other seasonings you want
• Approximately 2 inches of hot vegetable oil; avocado oil preferred

Equipment

• Meat mallet
• Fork or whisk, for the eggs
• Two medium-large containers
• Deep pan or pot, for 2 inches of oil
• Tongs
• Wire rack or paper towels, to rest

Method

1. Pound the chicken so every tender is the same thickness.
2. Salt and black pepper each piece to taste.
3. Beat the 2 eggs, or put the substitute, in a medium-large container.
4. In another container, mix the flour, breadcrumbs, spices, and seasonings.
5. Pass each piece through the egg, then through the breading.
6. Fry each piece 4 to 6 minutes. Do not overcrowd.
7. When it is golden to your taste, flip it and give it 4 more minutes.
8. Rest about 1 minute.

Notes

• The earlier you pound and season the chicken, the more flavor the meat has. Breading does not replace chicken that already tastes good.
• Once seasoned, it can sit in the fridge until you bread and fry it.
• The minute of rest leaves the chicken better.