Easy Pan Fried Chicken Tenders
2 cups water
2 tbsp salt
2 tbsp sugar
8 oz boneless skinless chicken breast
⅓ cup flour
½ tsp salt
½ tsp thyme
½ tsp basil
¼ tsp oregano
½ tsp black pepper
¾ tsp paprika
¾ tsp garlic powder
¾ tsp ground ginger
⅓ cup cornmeal
⅓ cup milk
1 egg
Vegetable oil
Make a brine by dissolving 2 tbsp salt and 2 tbsp sugar in 2 cups of water.
Cut chicken breast into 4 strips. Place strips in brine and allow to soak for at least 2 hours but no longer.
In a small, shallow bowl, mix flour, salt, thyme, basil, oregano, black pepper, paprika, garlic powder and ginger. Place cornmeal in a separate small, shallow bowl. In a third small bowl, whisk together milk and egg.
Remove tenders from brine and dry with a paper or kitchen towel. Allow them to sit at room temperature for at least 30 minutes.
Dredge each chicken tender in the flour mixture, dunk in egg mixture and coat with cornmeal. Lay coated tenders in a single layer on a flat surface and allow to rest for at least 5 minutes.
Pour 1” of oil into a heavy skillet and heat on medium until a drop of water sizzles when dropped in (5-10 minutes).
Carefully place chicken tenders into hot oil and fry for 10-12 minutes, turning once. Tenders should be golden brown and have an internal temperature of 160℉.
Let cooked tenders rest for 5 minutes before eating. Serve with honey mustard dip, if desired.
185 calories per tender
