Chicken Tenders

Added by Greg

Nothing special just a tasty chicken tender.

1. Boneless Skinless Chicken Breast
2. 1 cup flour
3. 1 Tbsp Baking Powder
4. 1 Tbsp Cornstarch
5. 2 Tbsp Franks Red Hot Powder
6. 1 Tbsp Garlic Powder
7. Salt and Pepper to Taste
8. 2 Eggs beaten
9. ¾ cup Milk
10. ¼ cup Pickle Juice

1. Clean and cut chicken breast against the gain into tenders or nuggets (size to taste)
2. Combine Flour, Baking Powder, Cornstarch, Franks Red Hot Powder, Garlic Powder, Salt, and Pepper in a large zip lock bag. Reserve 1/2 of the mixture in a medium bowl.
3. Add Chicken pieces to the bag and shake well coating all sides of all pieces.
4. Mix Eggs, Milk, and Pickle Juice in a medium bowl.
5. Take Chicken, one piece at a time and dip in Egg Mix, then in reserved flour mixture, coat well and place on a baking rack to dry and set up, continue for all chicken pieces.
6. Let Chicken sit on a rack for 20 min, or in the fridge for up to an hour.
7. Add 3 inches of oil to a medium dutch oven and heat to 360 degrees.
8. Fry in batches taking care not to overcrowd the oil. Cook until chicken reaches 160 degrees internally, 5-6 minutes per batch unless your pieces are really big.
9. Serve with Ranch, BBQ sauce, Honey Mustard, or some leftover chicky-fila sauce per taste