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white pepper (yes, that's 3/4 tbs!)
self rising flour - see note
If you don't have self rising flour you can make your own (Google it)- or just use regular flour.
Make a little assembly line: Combine dry ingredients in pie pan.
Crack 2 eggs in another flat bowl or pie pan, beat until blended.
Place wire rack at the end of your assembly line.
Dip chicken tenders in egg bath first. Then dredge in flour mixture. Place on wire rack to rest for about 20-30 minutes. (This sets up the coating and helps it stick to the chicken.)
Heat about 1/2 c. vegetable oil, add more as needed. (Depends on how big your pan is, etc.)
Fry chicken tenders on med-high heat, but watch carefully as coating can burn easily if too hot!
Drain on paper bag or paper towels. Keep warm in oven while you make gravy, if desired.
Note: Original recipe called for 1 TBS. white pepper, but I found it too spicy, so I reduced that amount to suit my taste.
Last Updated: Thu, Aug 27, 2015