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Yield
Serves : 4-6

How to Make It

Step 1    

Sprinkle the chicken on both sides with the salt, cayenne and thyme. In a paper bag, shake the tenders with the flour. Add the tenders to the eggs in a shallow bowl and stir to coat. Spread the bread crumbs on a plate, add the tenders and turn to coat.

Step 2    

Meanwhile, in a deep fryer fitted with a basket or in a heavy medium saucepan, heat 3 inches of oil to 375°; be sure the oil doesn't get any hotter. Quickly add half of the tenders, one at a time. Fry until golden and crisp, about 5 minutes. Transfer to paper towels and cook the remaining tenders. Serve with the Lemon-Garlic Dipping Sauce.

Suggested Pairing

The ripe, fruity flavors of a California Chardonnay are a perfect foil for chicken with a garlicky sauce—rich enough to match it but tart enough to provide contrast.

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