# 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.