Chicken tenders marinated and breaded and fried to golden brown. Better than plain fried tenders, they have a wonderful taste!
1 - 1½ pound chicken tenders (skinless, no bone)
1 bottle italian dressing
2 cups flour
1 cup milk
pepper (to taste)
No nutrition information available
The day before place the chicken tenders in a plastic container and pour italian dressing over them until covered-place lid and refrigerate.
The next day preheat oil in deep fryer or large pot.
Mix eggs and milk together in pie pan. (set aside)
Mix flour and salt and pepper in pie pan.
Dip tenders into the egg mixture then dip into the flour mixture. (for extra crispy you may re-dip into egg mixture and then into flour mixture)
When oil is ready (sizzles when you flick water in) start frying by placing tenders in one at a time.
Let cook until golden brown.
When tenders are golden brown place them on a plate lined with paper towels to drain excess oil.