Making chicken strips from scratch is so easy, anyone can do it.
This homemade version makes the tenders so much better and is just what makes us feel better
2 boneless skinless chicken breasts (about 1 1/2 lb.), sliced into 1/2" strips
1 1/2 c. seasoned bread crumbs
4 large eggs, beaten
1/2 c. all-purpose flour
1 tsp. garlic powder
Vegetable oil, for frying
Spot breadcrumbs, eggs, and flour in 3 separate shallow dishes. Whisk garlic powder into eggs. Season breadcrumbs liberally with salt and pepper.
Coat chicken tenders in flour, then, at that point dunk in egg, then, at that point breadcrumbs, back in egg, then, at that point back in breadcrumbs.
In a huge dutch stove, heat 2" oil to 325°. Set a rack over a preparing sheet and line with paper towels.
Fry chicken, in bunches, turning once, until brilliant and a moment read thermometer embedded in the thickest piece of each piece registers 160°, around 5 minutes.
Move chicken to arranged rack and let sit for 5 minutes prior to serving.
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