Description
Moist and delicious with a rich crusty coating, these chicken tenders are guaranteed to become a family favorite. Substitute cream for milk if you want to enrich the flavors even more.
Ingredients
- 1 egg
- ½ cup milk
- ½ cup finely chopped walnuts
- ¾ cup all-purpose flour
- 1 tablespoon dried tarragon
- salt, to taste
- 1 pound boneless, skinless chicken breast, cut into thin strips
- ¼ cup unsalted butter
- ½ cup vegetable oil
Instructions
- Beat the egg together with the milk in a shallow bowl. Combine the walnuts
- flour
- tarragon
- and salt in a second shallow bowl. Dip the chicken strips first into the egg mixture
- then into the flour mixture
- coating evenly
- and place on a plate.
- Melt the butter with the oil in a large skillet over medium-high heat. Fry the chicken in small batches in the butter mixture until the coating is browned and crispy
- about 5 minutes. Test one to be sure it is cooked through. Chicken should be no longer pink and juices run clear. Drain on paper towels.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 4