Chicken Tenders

For the Chicken

• 1½ lbs chicken tenders
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon paprika
• 1 teaspoon dried parsley
• 1 teaspoon onion powder

For the Dredging Station

• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons milk
• 1½–2 cups seasoned homemade breadcrumbs (see Homemade Breadcrumbs recipe)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried parsley
• 1 teaspoon onion powder

For Frying

• Avocado oil, for shallow frying
• Flaky sea salt, for finishing

1. 1

   Prepare the chicken. Start by removing the tough white tendon from each chicken tender. If the tendon isn't already sticking out, use a small knife to loosen the end. Grip the tendon with a piece of paper towel and hold the chicken in place with a fork, then pull the tendon out.

2. 2

   Even out the chicken. Lay the tenders flat and cover them with plastic wrap. Gently pound the thicker portions to create an even thickness so they cook evenly. You can use a meat mallet or the flat side of a sturdy knife. If using a knife, work carefully and keep your hands clear of the blade. Trim or cut any particularly large tenders into more uniform pieces.

3. 3

   Season the chicken. Add the chicken to a bowl and season generously with salt, black pepper, paprika, dried parsley, and onion powder. Toss until evenly coated and let sit for about 15 minutes while you prepare the dredging station.

4. 4

   Prepare the dredging station. Set up three shallow bowls. In the first, add the flour. In the second, whisk together the eggs and milk. In the third, add your seasoned homemade breadcrumbs.

5. 5

   Divide the seasonings between the two bowls. Add ½ teaspoon each of salt, black pepper, paprika, dried parsley, and onion powder to the flour, and repeat with another ½ teaspoon of each seasoning in the egg mixture. Since the homemade breadcrumbs are already well-seasoned, there's no need to add anything to them.

6. 6

   Bread the chicken. Working one piece at a time, coat each tender in flour, shaking off any excess. Dip into the egg mixture, allowing the excess to drip off, then transfer to the breadcrumbs. Gently press the breadcrumbs into the chicken so they adhere well. Transfer to a clean plate and repeat with the remaining chicken. Tip: Use one hand for the dry ingredients (flour and breadcrumbs) and the other for the wet ingredients (egg). This keeps your fingers from getting covered in a thick layer of breading!

7. 7

   Heat the oil. Add enough avocado oil to a large skillet to create a shallow layer, approximately ¼ inch deep. Heat over medium to medium-high heat until shimmering and ready for frying. Avoid letting the oil smoke.

8. 8

   Fry the chicken. Working in batches of about four tenders at a time, carefully place the chicken into the hot oil without overcrowding the pan. Fry for approximately 5 minutes on the first side, then flip and cook for another 3–5 minutes, depending on the thickness. Adjust the heat as needed to keep the coating golden without burning.

9. 9

   Check for doneness. Transfer the cooked tenders to a wire rack or paper towel-lined plate. Always check the internal temperature with a meat thermometer. Chicken should reach 165°F in the thickest part.

10. 10

    Finish and serve. Immediately sprinkle the hot chicken tenders with flaky sea salt. Serve warm while the coating is extra crispy!