Fried Breaded Chicken Tenders with Paprika Crumb

What you need

• 700 g (1 1/2 lb) chicken tenderloins, or chicken breast cut into 2 cm strips
• 1 tsp salt
• 1/2 tsp black pepper
• 70 g (1/2 cup) all-purpose flour
• 1 tsp sweet paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 large eggs
• 2 tbsp milk
• 120 g (2 cups) panko breadcrumbs
• 1 l (1 quart) vegetable oil, for frying

Method

Restated from the original video

1. 1

   Pat the chicken dry with paper towels. Season it on all sides with half the salt and the pepper.

2. 2

   Set up three shallow dishes. In the first, mix the flour with the rest of the salt, the onion powder, garlic powder and paprika.

3. 3

   In the second dish, beat the eggs with the milk until smooth.

4. 4

   Put the breadcrumbs in the third dish.

5. 5

   Coat each strip of chicken in the seasoned flour and shake off the excess. Dip it in the egg, let the drips fall back, then press it firmly into the breadcrumbs on both sides.

6. 6

   Lay the coated strips on a rack or tray and let them sit for 10 min so the crumb sets.

7. 7

   Pour the oil into a deep, heavy pan to a depth of about 3 cm (1 1/4 in) and heat to 175 °C (350 °F).

8. 8

   Fry the strips in batches without crowding, turning once, until deep golden, 3-4 min. They are done when the chicken reaches 74 °C (165 °F) in the thickest part.

9. 9

   Lift them onto a rack set over a tray to drain. Let the oil come back to temperature between batches.

10. 10

    Serve hot with a dipping sauce of choice.

Imported from cafedelites.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.