Ingredients
3 boneless, skinless chicken breasts
2 cups: flour
2 eggs
2: cups bread crumbs
1 tsp: sea salt
1 tsp: fresh ground pepper
1/2 tsp: paprika
Coconut oil
WARNING: You are dealing with raw chicken, please take precautions to not spread germs. Have everything you need set in place before you touch the chicken. I keep a package of wipes ready to go.
Set up your breading station. Take three bowls or containers and fill one with flour, one with eggs (beat them well) and one with bread crumbs. Mix salt, pepper and paprika in bread crumbs.
Cut each chicken breast into 3 equal size strips.
Place one strip at a time in flour. Coat both sides. Place in egg. Coat both sides. Place in bread crumbs. Coat both sides. Set finished strips on a plate. When you are finished, throw away any remaining flour, egg and bread crumbs. Carefully disinfect your hands and work station.
In a large skillet, fill half way with coconut oil (or whatever oil you prefer) keep on medium heat. Place tenders in an even row. Cook for 8 minutes. Turn tenders and cook an additional 8 minutes. (Check one tender to be sure they are thoroughly cooked.) Serve with your favorite BBQ sauce, ranch sauce or dipping sauce and enjoy!
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