Pan-Fried Chicken Tenders

By Leite's Culinaria

Ingredients

Mild vegetable oil
2 large eggs
2 tablespoons water
2 cups all-purpose flour
2 teaspoons paprika (hot, smoked, or regular)
2 teaspoons onion powder
2 teaspoons garlic powder
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 to 3 pounds boneless skinless chicken breast tenders*
Dipping Sauces, such as ketchup, barbecue sauce, ranch dressing, spicy bourbon maple syrup, or other desired dip

Prep Time25mins
Cook Time20mins
Servings6

Instructions

Into a large, nonstick skillet, pour enough oil to cover the entire bottom of the pan. Set over medium heat.

In a shallow dish or pie plate, whisk the eggs and water together until well combined.

In a medium container with a tight-fitting lid or in a large re-sealable plastic bag, combine the flour, paprika, onion and garlic powders, salt, and pepper.

Working in batches, coat the chicken tenders in the egg mixture, shake off any excess egg mixture, then place in the container or bag of seasoned flour. Tightly close the container or seal the bag, and shake gently to thoroughly coat the chicken tenders with flour.

Working in batches, if necessary, place the coated chicken tenders in the skillet, and cook until golden on the bottom, 6 to 7 minutes. Flip the chicken tenders over, and continue to cook until golden on the other side, 4 to 6 minutes more. If you have a reliable food thermometer, the temperature of the chicken should be 170°F (77°C) when it is cooked all the way through.

Use tongs to carefully remove the fried chicken from the pan, place on a plate or serving platter lined with paper towels, and serve hot, with your favorite dipping sauce.