Home-Fried Chick­en Tenders

Home-Fried Chick­en Tenders

(serves 6)

6 chick­en breast fillets

1/2 cup flour

1/2 cup Old Bay Sea­son­ing (or any spice blend you like)

2 eggs

1/4 cup light cream

2 cups fresh bread­crumbs, sea­soned if you like (I like Fox Point)

enough oil/lard to fill your deep fat fryer

Trim the chick­en com­plete­ly of any fat or mem­branes.  Cut against the grain in three long slices.  Shake up the chick­en in the mix­ture of flour and Old Bay.  At this point you can leave the ten­ders in the fridge while you pre­pare oth­er dishes.

When you are ready to cook, heat up your oil and at the last minute, shake the ten­ders one more time to coat thor­ough­ly, then beat the egg and cream in a shal­low bowl and dip the ten­ders in it.  Quick­ly trans­fer the ten­ders to the bread­crumbs (also in a shal­low bowl) and coat them.  Fry for about three minutes.