Saturday, July 11, 2009

Chicken Tenders

chicken breasts or chicken tenders (I usually get around 1 lb or more)
milk (doesn't need to be much, around a cup or less)
flour (probably between 1-2 cups)
salt and pepper
vegetable oil

Heat some vegetable oil in a skillet over medium heat. The oil should at least cover the bottom of the skillet, and maybe a bit more. In a small bowl, pour the milk. In another bowl, mix the flour, salt and pepper. Put as much s&p as desired - I usually do overkill because it makes the flavor stronger and the chicken crisper.

When the oil is heated in the skillet, dunk the sliced pieces of chicken in the milk first, and then into the flour mixture. Place them in the skillet. Flip them after a couple of minutes. Keep flipping until they are done all the way through.

Serve and eat! This meal takes a while to make but it's really easy. Cooking the chicken is what takes the longest. And the cooked chicken is easily kept warm in the oven or a toaster oven around 250 degrees.

Verdict: Thumbs up!! We make this recipe quite often, and I have no idea where I got it from, so I'm not sure what all I've changed from the original recipe. Try it with some garlic powder thrown into the mix, or some Italian seasoning. Mix it up a bit!

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