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1.
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Mix the instant oats with the wing dust and Parmesan cheese in a pie plate.
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Set aside.
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2.
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In another pie plate, mix the ground oats, flour, salt and pepper.
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Set aside.
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3.
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In a third pie plate, beat the egg and milk.
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Set aside.
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4.
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In a 12 skillet, add enough oil to cover the bottom.
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Set to medium heat.
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5.
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Create an assembly line having the chicken furthest from the pan, then the oat/flour, next the egg and last the oats/cheese/wing dust.
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6.
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Dredge each tender in the oat/flour mixture; shaking off any excess.
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7.
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Dip each piece into the egg, coating completely.
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8.
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Last, lay each one down in the oat/cheese/wing dust mixture and coat evenly.
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9.
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Using tongs (so you dont get burned), place each crusted tender in the oil.
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10.
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Cook approximately 5-7 minutes each side (flipping only once).
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Your actual cooking time will vary due to the chicken thickness.
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To be accurate, use a meat thermometer.
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You want to shoot for 165 F so that they are fully cooked.
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11.
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Do not let the oil get super hot or else you will burn the crust and the chicken will be raw.
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A nice medium heat is good.
