Chicken Tenders

A classic takeout favourite made right in your own home! And you can skip the freezer box too!

Ingredients:

• 2 quarts (1.9L) oil for frying
• 1 cup (225 g) all-purpose flour
• 2 large eggs, beaten
• 2 tablespoons (30 ml) water
• 2 cups (450 g) Italian-style seasoned breadcrumbs
• ½ teaspoon (2.5 ml) ground black pepper
• ½ teaspoon (2.5 ml) cayenne pepper
• 24 chicken tenderloins

Method:

Heat oil in a Dutch oven to 375 F (190 C)

Place flour in a shallow bowl. Place eggs and water in a second shallow bowl. Place breadcrumbs in a third shallow bowl, and mix in ground black pepper and cayenne pepper.

Coat chicken in flour, then eggs, and then breadcrumbs, one piece at a time, and set aside.

Fry chicken in batches until pieces are golden brown and cooked through, 6-8 minutes.

Remove the chicken with a spider to a paper towel lined tray. Serve when cool enough to handle.