Chicken tenders are pounded thin, coated, and fried in olive oil. Pounding them thin makes them extra crispy, and frying in olive oil makes them extra delicious!
Olive oil is much healthier than processed seed oils, and if you use light olive oil, it can definitely withstand the high cooking temperature required to achieve a crispy coating.
- 1 lb. raw chicken tenders
- 3 large eggs
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup whole-wheat flour
- ¾ cup plain breadcrumbs
- ¼ cup raw sesame seeds (optional)
- ¼ cup light olive oil for frying (not extra-virgin)
- Pound the chicken tenders thin, using a meat pounder.
- Beat the eggs with salt, pepper and garlic powder. Place the egg mixture in a shallow bowl.
- Place the flour in another shallow bowl, and the bread crumbs, mixed with sesame seeds, in a third shallow bowl.
- Coat each chicken piece in flour, then dip into the egg mixture, shaking the excess off, and finally dredge in the bread crumbs mixture.
- Heat 2 tablespoons of the oil in a large skillet over medium heat, about 4 minutes.
- Place half the chicken tenders in the hot oil and fry about 3 minutes per side, until golden brown. Place on paper towels to drain.
- Carefully wipe the skillet using paper towels, add the remainder of the oil, and fry the second batch. Or you can use two skillets and cut the frying time in half.