What you need:
measuring spoons/cups, medium non-stick frying pan, two medium-size shallow bowls for breading the chicken, baking sheet with a 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 a 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 a non-stick frying pan over medium-high heat. Dredge the tenders one at a time through the egg and then coat them with chipotle breadcrumbs. Carefully place in a frying pan (watch for spattering). Be careful not to overcrowd the pan. Brown on both sides and place on baking sheet over a 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.
Place on a serving platter alongside some blue cheese dip, carrots, and celery. Allow guests to help themselves.