What you need: measuring spoons/cups, medium non-stick frying pan, two medium size shallow bowls for breading the chicken, baking sheet with wire rack, cutting board, chef’s knife, paring knife, tongs, meat thermometer.
Serves 8 – 10 as an hors d’oeuvres
- 1.5 – 2 lbs chicken tenders (approx. 12 – 14 tenders)
- 2 cups chipotle panko breadcrumbs
- 2 eggs
- 1 cup canola oil
Preheat oven to 350 °F. Crack eggs into dish large enough to accommodate a chicken tender and beat. Add 1 tbs of cold water and combine. Place the panko breadcrumbs in a dish, again large enough to accommodate the chicken for the breading process.
Trim the tenders (removing the tendon). Season with salt and pepper. Heat 1/2 cup of the oil in non-stick frying pan over medium high heat. Dredge the tenders one at a time though the egg and then coat with chipotle breadcrumps. Carefully place in frying pan (watch for spattering). Be careful not to overcrowd the pan. Brown on both sides and place on baking sheet over wire rack. Add additional oil as necessary. Repeat the same process with all of the tenders. Bake for 20 – 30 minutes or until an internal temperature of 165°F. Serve immediately.
To Serve: Place on a serving platter alongside some blue cheese dip, carrots and celery. Allow guests to help themselves.