Walnut-Tarragon Chicken Tenders

1. 1

   Beat the egg together with the milk in a shallow bowl.

2. 2

   Combine the walnuts, flour, tarragon, and salt in a second shallow bowl.

3. 3

   Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly, and place on a plate.

4. 4

   Melt the butter with the oil in a large skillet over medium-high heat.

5. 5

   Fry the chicken in small batches in the butter mixture until the coating is browned and crispy, about 5 minutes.

6. 6

   Test one to be sure it is cooked through.

7. 7

   Chicken should be no longer pink and juices run clear.

8. 8

   Drain on paper towels.

* Per serving · 4 servings · Values may vary.

No additional tips available.