Chicken Tenders

I admit, there's nothing healthy about deep frying.  However,  in this recipe you are at least able to choose your ingredients and know exactly what is going into your chicken fingers.  Not always the case with the frozen kind.

This recipe is for two servings because I cook for two people... and I will not compromise for you people with families!  And really, if you can't do math to double, triple, or quadruple this recipe, why are you allowed to use the stove?

Marinade Ingredients:

• 8 boneless/skinless chicken breast tenders
• 2 cups milk
• 1/4t cayenne pepper
• 1/4t garlic powder
• 1/4t paprika
• 2T butter, softened
• 1 gallon freezer bag

Marinade Directions:

1. Combine milk and butter in small bowl.
2. Place chicken in freezer bag.
3. Pour milk mixture and remaining ingredients over chicken and seal bag.
4. Flip, shake, roll the bag until dry ingredients are combined well with the milk.
5. Let chicken marinate in refrigerator for at least 30 minutes, best when done overnight.

Breading Ingredients:

• 1 cup flour
• 1/2t black pepper
• 1/2t garlic
• 1/2t paprika
• 1t baking powder
• 3T milk (You can use leftover marinade, too)

Breading Directions:

1. Combine dry ingredients in a bowl.
2. Add milk and stir with a fork.  The goal here is to make the breading a little wet to stick to the chicken.  You do not want this to turn into a batter or dough. 
3. Line a baking sheet with wax paper.
4. Toss tenders in breading mixture a couple at a time.  Make sure they are well coated and place on baking sheet.

Cooking Directions:

1. Preheat deep fryer to 375 degrees.
2. Cook four tenders at a time, making sure they are not sticking together, for 5 minutes.
3. Place on paper towel lined plate to soak up some oil.  Serve hot.

I usually toast some hamburger buns and make these into chicken finger sandwiches.  

Tips: 

• Always make sure the internal temperature of the chicken has reached 165 degrees.
• Typically, the tenders will float to the top of the oil when they are done.
  
• These can easily be baked.  I would suggest 400 degrees for 20 minutes, turn over and cook for an additional 5-10 minutes, or until done.