Lay'S Crispy Chicken Tenders

1. 1

   Grind or crush lays in a ziploc bag with a mallet or rolling pin, pour into a bowl with the breadcrumbs, set aside.

2. 2

   Beat the egg with milk in a bowl, and set aside.

3. 3

   Stir together the flour, onion and garlic powder, turmeric, salt and black pepper in a bowl. Set this aside also. (You're setting up a dredging station with three different shallow bowls-glass pie dishes work best).

4. 4

   Dip the chicken pieces into the seasoned flour. Move around to coat well, shake off the excess flour.

5. 5

   Dip into the egg/milk wash, coating well.

6. 6

   Dip into the lays mixture, coating well.

7. 7

   Set aside on plate to rest while heating oil.

8. 8

   Heat oil in a large, heavy skillet to 325 degrees.

9. 9

   Drop coated chicken tenders into hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size.

10. 10

    Drain on wire mesh rack suspended over a cookie sheet.

* Per serving · 4 servings · Values may vary.