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.