Chicken Tenders

Chicken Tenders

Ingredients 
3 Chicken Breast - cut into strips
1 Sleeve of Saltine crackers - Crushed
2 Tbsp All Purpose Flour
2 Tbsp Dry potato flakes - (Instant mashed potatoes)
2-3 Dashes of Cayenne pepper
2-3 Dashes of Paprika 
Salt - to taste
Pepper - to taste 
3 Eggs - beaten in a separate bowl
1 C Flour in a separate bowl
Shortening or Peanut Oil - enough for frying


Directions
Cut chicken breast into strips. Place Saltine crackers into a 1 gallon ziplock bag.  Add 2 Tbsp flour, potato flakes, cayenne pepper, paprika, salt, and pepper to the ziplock bag and seal. (Make SURE it's sealed!) If you have a rolling pen, use it to crush/roll crackers into fine crumbs.  Toss the sealed bag around to mix its contents. Heat your oil to 350-360 degrees. Next, set up a little assembly line. Cut chicken strips, 1 C flour in a bowl, 3 beaten eggs in the next bowl, and the ziplock bag with your coating/crushed cracker mixture. Using a pair of tongs, dredge your chicken into the flour. Shake off the excess. Place it into the egg and then proceed to the ziplock bag. Do a few strips and seal the bag. Shake the mixture onto the strips coating them as good as you can. Open the bag, remove the strips with your tongs and carefully place into the hot oil. Cook for 1-2 minutes and turn to prevent burning. (TIP: I use a lid to keep some of the heat in and to ensure chicken gets cook throughly.) While these strips cook, you can begin the assembly line again with the remaining strips. Cook chicken until golden brown and juices run clear. Place onto a paper towel lined plate to drain excess grease. 

Picture tutorial of  my Chicken Tenders!

Ingredients 

3 Chicken Breast - cut into strips

1 Sleeve of Saltine crackers - Crushed

2 Tbsp All Purpose Flour
2 Tbsp Dry potato flakes - (Instant mashed potatoes)

2-3 Dashes of Cayenne pepper

2-3 Dashes of Paprika 

Salt - to taste

Pepper - to taste 

3 Eggs - beaten in a separate bowl

1 C Flour in a separate bowl

Shortening or Peanut Oil - enough for frying

Saltines, flour, potato flakes, salt, peppers, paprika in the bag

Don't use a cheap ziplock bag

Make sure it's sealed

Crush/Roll contents if you have a rolling pen.

You should end up with crumbs.

Start your assembly line with eggs and flour in separate bowls.

Eggs are beaten, oil's HOT.

Assembly line is ready, "All systems GO!"

Dredge chicken in flour, eggs, and place into the bag.

Seal bag and toss around to coat chicken with mixture.

Remove strips from the bag and carefully place in HOT oil.

I use a lid to keep the heat in and ensure chicken gets cooked.

Turn every so often to prevent burning.

Starting to turn that "golden brown"

Once golden brown, and juice run clear they are ready!

Remove strips from oil and let drain on plate lined with paper towels.

Serve hot with your favoriate condiments!

I hope this little photo tutorial helps some of you! If you have any questions, don't hesitate to ask me or make suggestions. Either way, I hope you enjoy, and I appreciate you taking the time to look.