Homemade Chicken Strips

1. 1

   Note: I always soak my chicken tenders in saltwater for at least 6-8 hours prior to cooking.

2. 2

   Pour oil into a large frying skillet (I use cast iron) and heat to medium/high.

3. 3

   Toss in a little milk/egg mixturejust a dribbleto see when its hot (it will sizzle).

4. 4

   Mix your eggs in milk in a dish big enough to dip your chicken tenders.

5. 5

   Then mix your flour, salt, and season salt.

6. 6

   Toss in a little milk/egg mixturejust a dribbleto see when your oil hot (it will sizzle).

7. 7

   Dip your tenders into the milk/egg mixture, then into the flour, back into the egg and back in the flour then off to the hot grease.

8. 8

   Double-dipping gives a thicker batter.

9. 9

   Repeat with remaining strips, letting them cook for 20-30 minutes uncovered until crispy and brown!

* Per serving · 4 servings · Values may vary.

No additional tips available.