Crispy Chicken Tenders

Photo courtesy of Taste of Home

     Of all the ways I've fried chicken for my family, their favorite is chicken strips. I took my lesson from the Colonel and spiced up the flour and pan-fried sliced breasts until golden brown. 
    They are perfect dipped in a sauce, smothered in gravy and even reheat pretty well. My trick to a light crispy breading is using instant mashed potato flakes in the final coating. Yeah, who would've thought, but I've been doing it for years.
 

Crispy Chicken Tenders

2 lb. frozen chicken breasts (cut in strips) or tenders

Flour Coating -

1/2 cup flour mixed with 1 tsp. garlic powder, 1 tsp. onion salt and 1 tsp. paprika in a pie pan

Egg Wash - 

2 eggs mixed with 1/4 cup milk and a splash (2 tsp.) of hot sauce (optional) in flat bowl

Breading -
1/2 cup instant potato flakes

1/2 cup Bisquick

1 tsp. each oregano, basil, parsley, paprika, onion salt and garlic powder

Kosher salt and cracked black pepper all combined in a pie pan

Pour about 1-inch oil into large skillet and set over medium heat. 

Set up dipping station with farthest from skillet the flour mixture, in center the egg mixture, with a pie pan of potato flakes, biscuit mix and remaining spices closest to stove.

Roll chicken in flour to coat, dip in egg mixture, then coat well with potato breading. 

Fry about 5-6 minutes each side until golden brown. Drain on a plate lined with paper towel. Sprinkle with salt and pepper while hot. 

Serves 6-8.