BREADED CHICKEN TENDER NUTRITION RECIPES

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Combine crackers, garlic salt, and ranch dressing mix in a resealable plastic bag; squeeze out excess air and seal the bag. Finely crush crackers with a rolling pin or heavy skillet. Pour 1/3 the crumbs mixture into a large bowl.
• Pour flour into a bowl. Pour eggs into another bowl.
• Gently press chicken pieces into flour to coat and shake off excess flour. Dip into beaten egg and press into cracker crumbs. Place the breaded chicken pieces onto a plate while breading the rest.
• Working in batches, cook breaded chicken in hot oil, turning once, until golden brown, no longer pink in the center, and the juices run clear, about 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Put the flour, eggs and the bread crumbs each separately in 3 shallow dishes. Stir into the flour the lemon zest. Pat the chicken dry and season both sides with garlic powder, salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess drip back into the bowl. Finally, lay the strips in the bread crumbs, turn it over and press into the breading to coat. Lay on a piece of waxed paper. Repeat until all strips are coated.
• Add the oil to a large skillet (12 inches in diameter and cast iron is best) over medium heat until hot. Lay several chicken strips in the pan. Cook the chicken without turning until nicely browned, about 3-4 minutes. Turn the chicken and cook until equally brown on the other side, about 3-4 minutes more. Repeat with the remaining strips. Transfer chicken to a paper towel lined plate to drain.