Crispy Boneless Chicken

If you want limp, cold, mushy chick­en you can always go for fast food.

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  • Ingre­di­ents:
  • 1 cup all-pur­pose flour
  • 2 tbsp. sea­soned salt
  • 2 tsp. pep­per
  • 12 tsp. cayenne pep­per
  • 3 large eggs
  • 1 14 to 1 12 lbs. uncooked chick­en breast ten­ders
  • 1 cup plain crispy panko bread crumbs
  • Canola oil

Com­bine flour, sea­soned salt, pep­per and cayenne pep­per in large reseal­able plas­tic bag or shal­low bowl.

Whisk eggs in sep­a­rate shal­low bowl until blend­ed. Add chick­en ten­ders to flour mix­ture, 2 to 3 at a time, shak­ing bag to coat com­plete­ly. After all chick­en is coat­ed, add bread crumbs to remain­ing flour mix­ture; mix well. Dip chick­en pieces in beat­en egg, then into bread crumb mix­ture to coat. Let stand on wire rack 10 min­utes to set coat­ing.

Heat 1/4‑inch deep oil to 350°F in 12-inch skil­let over medi­um-high heat. Add chick­en and cook, uncov­ered, 2 min­utes. Turn chick­en and cook an addi­tion­al 2 min­utes or until deep gold­en brown and inter­nal tem­per­a­ture reads 170°F. Drain on wire rack.