My husband loves my fried chicken strips – he says the breading is his favorite part. These aren’t hard to make but are a little time consuming, and I don’t like anything time-consuming. However, the look on his face when he takes those first couple of bites makes the entire process worth it. ❤
- (1) package of pre-cut chicken tenders or (2) boneless, skinless chicken breasts
- (4) eggs
- 1 cup flour
- 1 cups bread crumbs
- 1 cup oats
- Onion powder
- Garlic powder
- Italian seasoning
- 1 cup vegetable oil
- If you are using pre-cut chicken tenders, then move onto step 2. If you are using chicken breasts, then slice into strips. Put chicken aside.
- Break eggs into small bowl and lightly season with pepper, onion powder, and garlic powder. Mix well. This is your egg wash.
- In a second small bowl, drop in flour, and lightly season with pepper, basil, and paprika. Mix well.
- In a medium bowl, combine bread crumbs and oats. Liberally add pepper, basil, paprika, onion powder, garlic powder, Italian seasoning, thyme, and rosemary. Mix well.
- Pour canola oil into a non-stick frying pan and turn heat on medium to medium-high.
- In assembly line fashion, coat a chicken tender in the egg wash, then the flour mixture. Coat the now floured chicken tender in the egg wash a second time and then coat in the bread crumb mixture.
- Prep a serving plate by placing it near the frying pan with a couple of paper towels on top. We will put the finished chicken tenders on top of the paper towels, and they will soak up any excess oil.
- Once the oil in the frying pan is hot place each chicken tender in the pan and begin frying. I use tongs to turn the chicken as it cooks but a regular fork will work as well.
- Once the chicken strips have a nice dark brown color I will pull one out and cut into it to make sure there is no pink left in the middle. If there is pink in the center, then let it cook for a bit longer. If there’s no pink, then place the chicken strips on the serving plate.
- Enjoy! ❤